Pielogen
Discover the comfort and charm of Pielogen, a hearty savory pie that combines a buttery, flaky homemade crust with a rich and flavorful chicken and vegetable filling. Perfect for family dinners or special gatherings, this rustic dish is packed with tender diced chicken, carrots, potatoes, onions, and peas, all enveloped in a velvety thyme-infused sauce. The golden crust, achieved with a light egg wash, encases the filling beautifully, making each bite a delightful mix of textures and tastes. With simple ingredients and step-by-step guidance, Pielogen is an achievable masterpiece that brings wholesome, homemade goodness to your table. Keywords: savory pie recipe, chicken pot pie, flaky crust, hearty dinner ideas, comfort food recipes.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 6 tablespoons Ice water
- 1 large Egg
- 1 teaspoon Salt
- 1 pound Chicken breast, diced
- 1 medium Carrot, diced
- 1 medium Potato, diced
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Frozen peas
- 2 tablespoons Olive oil
- 1 cup Chicken stock
- 1 teaspoon Thyme, dried
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, whisk together the flour and salt.
Cut the cold butter into small cubes and work it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, and mix until the dough just comes together. Avoid overworking the dough to ensure a flaky crust.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet, heat olive oil over medium heat. Add diced chicken and cook for 5-7 minutes until fully browned. Remove and set aside.
In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant. Add carrot and potato and cook for another 5 minutes.
Stir in chicken stock, peas, thyme, salt, and black pepper. Bring the mixture to a simmer and cook until the vegetables are tender and the liquid has slightly reduced, about 10 minutes. Return the chicken to the skillet. Let the filling cool slightly.
Preheat your oven to 375°F (190°C).
Roll out the first dough disc on a floured surface to fit a 9-inch pie pan. Gently press it into the pan.
Spoon the cooled filling into the crust. Roll out the second dough disc and place it over the filling. Seal the edges by crimping them, and cut a few small slits in the top for steam to escape.
In a small bowl, beat the egg and brush it over the pie crust for a golden finish.
Bake the pie in the preheated oven for 40-45 minutes or until the crust is golden brown and cooked through.
Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 14.8 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 264 mg | 20% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3126 mg | 67% | |
*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.
