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.
Nutrition & Diet Analysis (per serving)
841
kcal
42% DV
Protein
Fat
Carbs
* % 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).