Chicken And Cabbage Pie
Ingredients
- 3 sheets frozen pie dough, thawed ⓘ
- 1 tbsp olive oil ⓘ
- 2 None shallots, finely chopped ⓘ
- 2 cloves garlic, finely chopped ⓘ
- 2 tbsp brandy ⓘ
- 14 oz ground chicken ⓘ
- 7 oz ground pork or sausage meat ⓘ
- 1 tbsp fresh parsley leaves, chopped ⓘ
- 1 tsp fresh thyme leaves ⓘ
- 1 None egg white
- 1/2 None cabbage, shredded ⓘ
- 2 None chicken breast fillets, each sliced into 3 horizontally ⓘ
- 2 tbsp milk ⓘ
- None None Dijon mustard, to serve ⓘ
Instructions
- Preheat oven to 350°F. Grease a 9 1/2 inch springform pan. Line base with parchment paper then a sheet of pie dough. Line edges with another sheet of pie dough. Chill.
- Heat oil in a frying pan over medium heat. Cook shallots and garlic for 3 mins, stirring, until soft. Deglaze with brandy, scraping up browned bits. Set aside to cool slightly then mix with ground meat, herbs and egg white. Season.
- Meanwhile, blanch cabbage in boiling water for 3 mins, until tender. Drain then shock in ice water. Drain then pat dry with paper towels.
- Spread 1/3 of ground meat mixture inside prepared pie shell. Top with 1/3 of cabbage and 1/2 of sliced chicken. Repeat layers. Top with remaining ground meat and cabbage. Cover with remaining pastry sheet. Trim and seal edges, crimping with a fork. Brush with milk. Make a slit in center for steam to escape and bake for 1 hour 30 mins, until golden brown. Let cool then chill overnight.
- Serve with mustard and salad.
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).