Chicken and Cream Cheese Double Crust Pie
When I’m not writing or reading, or taking care of my family, you may find me cooking.
I learned to love the kitchen with my grandmother. She was the granddaughter of Italian immigrants and grew up in a rural “Italian’s only” community in Brazil. When I was five years old she gave me my first job in her kitchen. As she rolled the dough for gnocchi, I had to follow her cutting the little pieces of sticky potato dough over her immense, flour covered, wooden kitchen table. At the end of the process I looked like a snow man, a “as happy as can be” little snow man. I was sold. To this day my love for everything Kitchen is passionate.
Chicken and Cream Cheese Double Crust Pie
To, Anelisa and Wendy, who asked for this recipe, and all my “amateur chef” friends out there.
Follow the recipe on this link bellow for the dough, but omit the sugar, and do double crust according to the instructions. If it looks to messy for you, go ahead and use the store bought dough of your preference. I like Immaculate all natural baking.
Now, the filling is the secret. Every time I make chicken noodle soup I cook two big breasts of chicken with skin and bone together with vegetables and seasoning for the broth (when in a hurry, you may use a pressure cooker). When the meat is tender, before adding the noodles, I get both breasts from the pot, remove the meat from the bones, discard the skin and cut into small cubes, 1/3 of it I return to the pot, add the noodles to be cooked in the flavorful broth, and that’s dinner. The remaining 2/3 of meat I place in the refrigerator for the next day.
Chicken and Cream Cheese Double Crust Pie
Sauté a small chopped onion on a tablespoon of olive oil, add the chicken, three shredded tomatoes, some flat leaf parsley and some basil, and when it is bubbling add 1 tablet of cream cheese (can’t be the light kind though, must be the real rich one). Mix often, and once the cream cheese is properly melted and incorporated, taste it and adjust the salt. Turn off the fire and let it cool down.
Heat the oven to 375ºF. Place one of the pie discs on the bottom of a pie dish (I like the glass ones), pour in the filling and cover it with the second disc. Use a fork to press the borders together. Whisk one egg and brush the top. Make some slits on the top to let vapors out and place it in the oven. When the borders are brown, about 15 minutes after you placed the pie in the oven, cover the borders with aluminum foil and return it to the oven for some 15 to 20 minutes longer. Voilà!