Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken pumpkin pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken Pumpkin Pie is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chicken Pumpkin Pie is something which I’ve loved my entire life. They are fine and they look wonderful.
Easy Chicken Pumpkin Pot Pie is a fun fall dish because it uses pumpkin cubes in place of the traditional potatoes and puff pastry in place of the pie crust. These two little changes make the dish prettier (hello, orange pumpkin) and easier (hello, store-bought frozen puff pastry). The whole meal contains a meat or alternative, a starch (root vegetable or grain), and vegetables or fruit.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken pumpkin pie using 19 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chicken Pumpkin Pie:
- Get 2 Cups All purpose Flour
- Take 200 Grams Butter Cold
- Prepare Water Ice-cold
- Prepare Salt
- Get 200 Grams chicken Minced
- Prepare 3 Onions Chopped
- Get 2 Tomatoes Chopped
- Take Chillies
- Take Red Chilli Powder
- Make ready Garam Masala
- Get Salt
- Take Ginger-Garlic Paste
- Prepare 1/4 Kilo Yellow Pumpkin
- Take 1 Onion Finely chopped
- Prepare 6 Cloves Garlic
- Make ready Fresh Cream
- Make ready Sauce Tobasco
- Make ready 1/2 Teaspoon Sugar
- Get Salt
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl. Pour the strained mixture into the baked pie crust and bake until almost set.
Steps to make Chicken Pumpkin Pie:
- First the pastry:Add all-purpose flour to a large bowl. Chop butter into long sticks. Add to flour. Add some salt, mix well. Add ice-cold water to the flour to make a smooth, comfortable dough.
- The key to a flaky pastry is to ensure your hands are always cold! Once the dough has come together nicely, cover it in a muslin cloth and put it in the fridge for 1 hour. *This flour yields 12 mini pies.
- For the chicken kheema:Heat oil in a pan. Add slit chillies, onions and saute well. Add ginger-garlic paste and fry till rawness leaves the onions. Add tomatoes, and spices.
- Add minced chicken, salt, simmer and close the pan till chicken is cooked. Ensure the chicken is dry and spicy (the pastry will counter the spice).
- For cream of pumpkin:De-seed, peel and chop pumpkin. Boil till mush.
- In a pan, add oil, onions and garlic. Saute till onions are translucent. Add the boiled and mashed pumpkin. Add salt, sugar, and a dash of tobasco.
- Put this entire mixture into the mixie. Puree the pumpkin completely.
- Bring it back to a boil, add some fresh cream. Turn off stove.
- Pre-heat oven to 180 degrees. Line your pie dish with the pastry crust. Blind bake for 10 minutes (use a fork to poke some holes in the pastry dough).
- Bring out the pastry, stuff with chicken (about 3/4th of the tin). Add cream of pumpkin on top of that. Top it off with lots of cheese!
- Bake for another 10 minutes.
- Remove from the tin. Belt!
The easiest and best pumpkin pie I've ever made. The bottom of my crust was still a tad underdone so I would suggest pre-baking the crust for a bit. For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. Put away the rolling pin - this easy pat-in crust makes prep a breeze! Since my chickens enjoy pumpkins, I will feed them pumpkins and make them Peeps' Pumpkin Pie while we eagerly await Studies of curcurbitin use in chickens.
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