Chicken Picadillo Pie
A savory chicken pie filled with a flavorful mix of raisins, olives, coconut, and spices, perfect for comforting family dinners or special occasions with a tropical twist.
Ingredients
- pie crust ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup water ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup black olives, chopped ⓘ
- 1/2 cup chopped coconut ⓘ
- 1 tablespoon butter ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ginger ⓘ
- 1 tablespoon prepared mustard ⓘ
- dash of pepper ⓘ
- 2 large chicken breasts, boiled, cooled, and diced ⓘ
Instructions
- Prepare the pie crusts and the filling the night before and refrigerate.
- In a saucepan, combine raisins, water, lemon juice, vanilla, butter, cornstarch, soy sauce, Worcestershire sauce, ginger, mustard, and pepper.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Add the cooked and diced chicken breasts, black olives, and chopped coconut to the sauce, stirring to combine.
- Preheat the oven to 375°F (190°C).
- Place the bottom pie crust in a pie dish, fill with the chicken mixture, then cover with the top crust.
- Seal the edges and cut a few slits on top to vent.
- Bake for approximately 40 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a flavor boost, consider adding spices like cumin or paprika to the filling. You can substitute the chicken with turkey for a great alternative. If you're short on time, pre-made pie crusts work well, and you can use dried fruits instead of fresh. Be sure to let the pie cool slightly before slicing to prevent the filling from spilling out.
Serving Suggestions
Serve Chicken Picadillo Pie with a side salad for a refreshing contrast. It pairs beautifully with Cream Of Potato Soup, especially irresistible on a cold day. You can also offer a light vinaigrette or yogurt sauce for drizzling over each slice to enhance the flavors.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This helps maintain the crust's texture while warming the filling evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Picadillo Pie contains roughly 101 calories, with 5g protein, 11g carbohydrates, and 4g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 694mg per serving (30% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Yes, you can use ground turkey or even shredded beef as a substitute for chicken. Adjust the cooking time accordingly if using raw meat, ensuring it is fully cooked before adding to the filling.
How can I make this dish vegetarian?
To make a vegetarian version, replace the chicken with cooked lentils or chickpeas. You can also add more vegetables like bell peppers or zucchini to enhance the filling while maintaining the flavor profile.
Can I freeze the Chicken Picadillo Pie?
Absolutely! To freeze, wrap the pie tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating in the oven.
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).