Savory Chicken & Vegetable Pie With Hazelnut Crust
I roasted a whole chicken last week and we’ve been eating leftovers for days. The beauty of a whole roasted chicken is that you get such a diverse amount of ways to enjoy the bird for multiple different meals. After the first initial night (roasted chicken with veggies) we made chicken noodle soup, had chicken salad sandwiches for lunch, and then finally made this savory chicken and vegetable pie. This pie was absolutely delicious and I loved using fresh Oregon hazelnut flour for the crust. However, if you cannot find hazelnut flour near you, you can substitute with another nut flour such as almond flour or walnut flour. Both will work just fine here! I hope you all enjoy this tasty recipe as much as we do. Grab a fork and dig in!
Cheers from Tumbleweed Farm!
Savory Chicken & Vegetable Pie with Hazelnut Crust
Prep Time: 20 minutes Cook Time: 1 hour Serves: 4Crust
- 2 cups hazelnut flour (or almond flour)
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
- 1/4 cup freshly grated cheese (such as Parmesan, Aged cheddar or Asiago)
- 2 tablespoons cooking fat (bacon, butter, oil or ghee)
- 1 small onion, finely chopped
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped mushrooms
- 1 teaspoon dried thyme
- pinch of salt and pepper
- 1 1/2 cups cubed cooked chicken
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup finely chopped parsley
- 1/2 cup freshly grated cheese (such as Parmesan, Aged Cheddar, or Asiago)
- Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the flour, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined. Sprinkle with the cheese and mix.
- Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes. Remove from the oven and set aside.
- Meanwhile, heat the cooking fat in a large dutch oven or deep skillet over medium high heat. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Add the carrots, celery and mushrooms, thyme and a hefty pinch of salt and pepper. Cook, stirring occasionally until the vegetables begin to soften a bit. Add the chicken and stir to combine. Pour in the stock and bring to a boil, reduce the heat and simmer for about 5 minutes. Stir in the cream and parsley, taste for seasonings and adjust as needed. Spoon the mixture into the prepared pie crust (you may have leftover filling which is just fine!!! Save that to spoon over rice, pasta or eat it as is!) Sprinkle the pie with the cheese and place in the oven.
- Bake at 400F for 30-35 minutes or until lightly browned (if the crust begins to brown too quickly put a layer of tine foil over the edges to prevent burning.) Let stand for 10 minutes before slicing and serving.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will vary from kitchen to kitchen