Chicken Cider Pie Zwt Three
Savor the comforting flavors of Chicken Cider Pie Zwt Three, a hearty and rustic dish that combines tender chicken thighs, a medley of vegetables, and a rich apple cider-infused sauce, all nestled under a golden, flaky puff pastry crust. This crowd-pleasing recipe harmoniously balances the savory notes of chicken and thyme with a subtle hint of apple sweetness, creating a dish that’s both unique and deeply satisfying. Perfect for cozy family dinners or gatherings, this pie is easy to prepare with simple ingredients like carrots, celery, and frozen peas, and takes less than an hour to bake to perfection. Serve this delicious chicken pot pie warm for a comforting meal everyone will love. Keywords: chicken cider pie, puff pastry, comfort food, apple cider recipe, savory pie.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 3 tablespoons All-purpose flour
- 250 milliliters Apple cider
- 300 milliliters Chicken stock
- 1 large Onion, finely diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 100 grams Frozen peas
- 1 teaspoon Thyme leaves (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Puff pastry sheet, thawed
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then cook them in the skillet until golden brown on both sides, approximately 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining butter and sauté the diced onion, carrot, and celery until softened, about 5-7 minutes.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually pour in the apple cider and chicken stock, whisking to ensure no lumps form. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Cut the cooked chicken into bite-sized pieces and return them to the skillet along with the frozen peas and thyme. Season with salt and black pepper to taste. Stir well to combine and remove from heat.
Transfer the chicken and vegetable filling to a pie dish.
Roll out the puff pastry sheet and lay it over the pie dish, trimming the edges as needed. Press the edges down to seal and make a few small slits in the pastry to allow steam to escape.
Brush the beaten egg over the pastry for a golden finish.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
Allow the pie to cool for 5-10 minutes before serving. Enjoy your Chicken Cider Pie Zwt Three!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 43.1 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
