Posts tagged: pie recipes

Chicken Stuffed Puff Pastry Borek – Baked Chicken Pie

Chicken stuffed puff pastry is a tasty combination of chicken and mixed vegetables seasoned with thyme, salt and black pepper, all inside delicious puff pastries! It is a food for all ages, a delicious dinner or snack while watching the game or your favorite TV show. It can be served with fries or roasted potatoes. It takes about 40 minutes to prepare and cook this recipe.


• 1 chicken breast (diced)
• 12 sheets puff pastry
• 2 egg yolks
• 350 grams mixed diced vegetables
• 1 onion (chopped)
• 1 tsp tomato paste
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tsp thyme
• 4 tbsp olive oil
• cornflour (for the puff pastry)
• Sesame seeds (optional, for toppings)


Set a large skillet over medium-high heat.
Add olive oil and warm it up.
Saute onion until soft.
Add diced chicken breast.
Stir and let it cook until color changes.
Add mixed diced vegetables and stir until carrots are soft.
Add tomato paste.
Season with thyme, salt, and black pepper.
Stir well until oil separates.
Remove from the heat.
Let it cool down.

Preheat oven to 200 C.

Meanwhile, sprinkle some cornflour on a work surface.
Roll out each of the puff pastry sheet.
Get a spoonful of the chicken and vegetable mixture and place it in the middle of the puff pastry.
Fold and secure.
Place it on a lightly greased parchment-lined baking dish.
Brush each top with egg yolks.
You may sprinkle each with sesame seeds.
Place in the oven and bake for 20-25 minutes.
Remove from the oven.
Serve immediately and enjoy!

Chicken Stuffed Puff Pastry Borek - Baked Chicken Pie
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Raw Food Pumpkin Pie Recipe

Pumpkin pie is a dessert with pumpkin as its main ingredient. This pie is known for its flavorful taste and is very popular in the USA and Canada. Pumpkins are known to be full of vitamins that help in boosting the immune system. They are rich in lutein and vitamin A, which are great for the eyesight. If you are following a healthy diet, a pumpkin has a low-calorie count that may help in weight loss. This recipe is raw, no-bake, and egg-free. It is a healthy addition to your lunch or dinner.


For the crust:

• 7 dried apricots (diced)
• 3 tbsp coconut butter
• 2 tbsp coconut sugar
• 1 tsp cinnamon
• 1/2 tsp lemon juice
• 1/2 cup raisins (diced)
• 1/4 cup oat flour
• 1/4 cup coconut flour
• 1 1/2 cups pecans (dried)

For the filling:

• 1 cup coconut butter (melted)
• 1 cup carrot juice
• 1 cup pumpkin flesh (peeled and diced)
• 1 cup cashews (soaked for 20 minutes)
• 1/4 cup honey (coconut nectar as alternative)
• 1 tbsp lemon juice
• 1 vanilla pod scraping
• Pinch of salt
• 2 tsp pumpkin spice (or mixed spice as alternative)
• 2 tsp lecithin (optional)


For the crust:

Prepare a food processor.
Add all ingredients for the crust.
Blend well to combine.
Continue to blend until its texture is fine and sticky.
Prepare a tart pan with a removable base.
Add the crust mixture and spread it to distribute evenly.
Lightly press down the mixture to the bottom for a firmer base.
Set aside while preparing for the filling.

For the filling:

Prepare a blender.
Add all ingredients for the filling.
Blend well to combine.
Continue to blend until the mixture is smooth.


Pour the filling on top of the crust.
Gently tap the pan so that the filling will spread evenly.
Smoothen the surface using a spatula.
Place inside the fridge and chill for at least 4 hours, but recommended overnight.
Once done, slice into equal portions.
Serve and enjoy!

Raw Food Pumpkin Pie Recipe
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How to Make Chicken Pot Pie

Chicken pot pie is a flavorful comfort food. You can also prepare this for a weekend dinner. It is a delicious combination of cooked or rotisserie chicken, carrots and peas. They are mixed in with sauce made of chicken broth, flour, white onion and celery. This recipe takes about an hour to prepare and cook.


• 2 pie crusts (homemade or prepared)
• 1.5 cups diced chicken (cooked)
• 4 carrots (peeled and sliced)
• 1/2 cup frozen peas
• 1 small white onion (diced)
• 2 celery stalks (diced)
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper


This recipe takes about 1 hour to prepare and cook. Serves 8.

Prepare the bottom pie crust on a round baking dish.
Set aside.

Prepare a saucepan.
Melt butter over medium-high heat.
Add diced white onion.
Saute for 5 minutes or until onions are soft.
Add all-purpose flour.
Stir and cook for 1-2 minutes until well combined.
Add 2 cups of chicken broth.
Stir and bring it to a simmer.
Once it simmers, season with salt and black pepper.
Stir and cook until the mixture is thick.
Once the sauce is thick, switch off the heat.
Set aside.

Prepare another saucepan.
Add sliced carrots and diced celeries into the saucepan.
Cover it with water.
Bring to a boil over medium-high heat.
Once it boils, let it simmer for 8 minutes or until carrots are tender.
Once it simmers, add frozen peas.
Let it boil for 1-2 minutes.
Once done, drain the water.
Add the vegetables into the sauce.
Add the diced cooked chicken.
Stir to combine well.
Transfer the mixture into the pie crust.
Spread evenly.
Cover with the top pie crust.
Cinch the edges of the crust to seal.
Poke a few holes on the top crust or cut a few slices.
Place it inside an oven at 425 F temperature.
Let it bake for 30-35 minutes or until the crust is golden brown.
Once done, remove from the oven.
Let it cool for a few minutes, then slice for servings.

Tips and ideas:

If you prefer beef rather than chicken, then you may do that. Instead of using chicken broth, use beef broth. If you want a veggie pot pie, then substitute your favorite veggies such as broccoli florets, mushrooms and baby corn.

How To Make Chicken Pot Pie
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