Chicken Picadillo Pie
From minitindel 16 years ago
- 40 minutes to make
- Serves 8
A CUBAN CLASSIC ...WONDERFUL FLAVORS GOING ON HERE .....HOPE YOU ENJOY IT ......... courtesy of nina reyes ......
Ingredients
- Crust............ shopping list
- 1- (15 ounce ) pkg refrigerated pie crusts.....or make your own ... shopping list
- FILLING.................... shopping list
- 3- tablespoons butter or margarine shopping list
- 1- tablespoon cornstarch shopping list
- 1/8- teaspoon ginger shopping list
- dash of pepper shopping list
- 1- tablespoon prepared mustard shopping list
- 1- tablespoon soy sauce shopping list
- 1- tablespoon worcestershire sauce shopping list
- 1- cup orange juice shopping list
- 2- tablespoons butter shopping list
- 2- large whole chicken breasts skinned and boned and cut into bite-sized pieces........... shopping list
- 1- cup finely chopped green bell pepper shopping list
- 2- garlic cloves , minced shopping list
- 1/2 - cup coconut ( flaked) shopping list
- 1/4- cup slivered almonds shopping list
- 1/4 - cup raisins shopping list
- 1/4 to 1/2 - cup chopped pimiento- stuffed green olives shopping list
- 2- tablespoons capers...if desired............. shopping list
How to make it
- Prepare pie crust according to pkg directions for a 2 crust pie using a 9 inch pie pan.
- heat oven to 400 degrees f.
- melt 1 tablespoon butter in a small saucepan
- blend in cornstarch, ginger, black pepper, mustard, soy sauce and worcestershire sauce.
- gradually add the orange juice.........
- bring to a boil ...........cook until mixture thickens, stirring constantly...........set aside.......
- melt 2 tablespoons butter in a large skillet
- cook chicken, onions, bell pepper,and garlic over medium heat until chicken is completely cooked....
- stir in the coconut, almonds, raisins, capers, and the orange sauce...
- continue to cook until thoroughly heated, stirring occasionally......
- spoon into pie crust...........top with 2nd pie crust and flute edges.....
- cut slits into several places
- bake at 400 degrees f. for 30 to 40 minutes or until golden brown
- cover the edges of the crust with strips of foil or a pie crust cover after 15 to 20 minutes of baking to prevent excessive browning
- let stand 5 minutes after baking before serving .........
- serves 8..............
The Rating
Reviewed by 4 people-
We are gonna love this one! Great recipe!
Thanks! Dooley 5!
dooley
in Crossroads loved it
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great Mini
puddlewonderful
in Beverly Hills Adjacent loved it
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This happens to be one of my Cuban favorites. If you have never had it, this is a must try. Thank you for sharing. I had almost forgot about it. My recipe does not call for worcestershire. I can see where this version is improved. My 5!
quaziefly
in ALL POINTS loved it
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Reviews & Comments 4
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