Savory Pie With Smoked Paprika Chicken and Kale

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74 likes 64 klips

National Pie Day is on Friday! Here's a savory pie recipe (filled with kale, bacon, and roasted paprika chicken) that's perfect for dinner or lunch.

2f9xkSOD3m Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

1 hr 20 min

PT1H20M
Wait Time

--

PT0S PT1H40M
Savory Pie With Smoked Paprika Chicken and Kale

Ingredients

Serves 10
10 servings Serves

Instructions

Step 1

Preheat oven to 425F. Season chicken thighs with smoked paprika, salt & black pepper. Roast chicken in a rimmed, foil-lined baking sheet for 45 min.

Preheat oven to 425F. Season chicken thighs with smoked paprika, salt & black pepper. Roast chicken in a rimmed, foil-lined baking sheet for 45 min.

Step 2

Let the chicken cool; chop meat into small pieces. In a large skillet, sauté together onions, garlic & chopped bacon.

Let the chicken cool; chop meat into small pieces. In a large skillet, sauté together onions, garlic & chopped bacon.

Step 3

Once the onions are translucent & the bacon is cooked, add mushrooms & cook for an additional 2-3 minutes.

Once the onions are translucent & the bacon is cooked, add mushrooms & cook for an additional 2-3 minutes.

Step 4

Add chopped chicken & chopped kale; Sauté for 1-2 more minutes, cooking the kale only halfway. Do not cook until it is wilted.

Add chopped chicken & chopped kale; Sauté for 1-2 more minutes, cooking the kale only halfway. Do not cook until it is wilted.

Step 5

Remove pan from heat & set filling aside to allow the filling to cool slightly, about 5 minutes. Divide filling between two 8” puff pastry rounds.

Remove pan from heat & set filling aside to allow the filling to cool slightly, about 5 minutes. Divide filling between two 8” puff pastry rounds.

Step 6

Cover rounds with other two remaining rounds to make two free-form pies. Seal the edges together by pinching or pressing fork tines into the pastry.

 Cover rounds with other two remaining rounds to make two free-form pies. Seal the edges together by pinching or pressing fork tines into the pastry.

Step 7

Make a few slits on top of the pies so air can escape. With a pastry brush, brush the pies with beaten egg.

Make a few slits on top of the pies so air can escape. With a pastry brush, brush the pies with beaten egg.

Step 8

Transfer pies onto rimmed nonstick baking pans. Bake in preheated 425F oven for 20 to 22 minutes or until the pastry is golden brown.

Transfer pies onto rimmed nonstick baking pans. Bake in preheated 425F oven for 20 to 22 minutes or until the pastry is golden brown.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Savory Pie With Smoked Paprika Chicken and Kale

Savory Pie With Smoked Paprika Chicken and Kale

By anniew

National Pie Day is on Friday! Here's a savory pie recipe (filled with kale, bacon, and roasted paprika chicken) that's perfect for dinner or lunch.

Prep Time

20 min

Cook Time

1 hr 20 min

Wait Time

--

Ingredients

Serves 10

Instructions

Preheat oven to 425F. Season chicken thighs with smoked paprika, salt & black pepper. Roast chicken in a rimmed, foil-lined baking sheet for 45 min.

Step 1

Preheat oven to 425F. Season chicken thighs with smoked paprika, salt & black pepper. Roast chicken in a rimmed, foil-lined baking sheet for 45 min.

Let the chicken cool; chop meat into small pieces. In a large skillet, sauté together onions, garlic & chopped bacon.

Step 2

Let the chicken cool; chop meat into small pieces. In a large skillet, sauté together onions, garlic & chopped bacon.

Once the onions are translucent & the bacon is cooked, add mushrooms & cook for an additional 2-3 minutes.

Step 3

Once the onions are translucent & the bacon is cooked, add mushrooms & cook for an additional 2-3 minutes.

Add chopped chicken & chopped kale; Sauté for 1-2 more minutes, cooking the kale only halfway. Do not cook until it is wilted.

Step 4

Add chopped chicken & chopped kale; Sauté for 1-2 more minutes, cooking the kale only halfway. Do not cook until it is wilted.

Remove pan from heat & set filling aside to allow the filling to cool slightly, about 5 minutes. Divide filling between two 8” puff pastry rounds.

Step 5

Remove pan from heat & set filling aside to allow the filling to cool slightly, about 5 minutes. Divide filling between two 8” puff pastry rounds.

 Cover rounds with other two remaining rounds to make two free-form pies. Seal the edges together by pinching or pressing fork tines into the pastry.

Step 6

Cover rounds with other two remaining rounds to make two free-form pies. Seal the edges together by pinching or pressing fork tines into the pastry.

Make a few slits on top of the pies so air can escape. With a pastry brush, brush the pies with beaten egg.

Step 7

Make a few slits on top of the pies so air can escape. With a pastry brush, brush the pies with beaten egg.

Transfer pies onto rimmed nonstick baking pans. Bake in preheated 425F oven for 20 to 22 minutes or until the pastry is golden brown.

Step 8

Transfer pies onto rimmed nonstick baking pans. Bake in preheated 425F oven for 20 to 22 minutes or until the pastry is golden brown.

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