Easy Chicken pie with pumpkin puree and olives

In Brazilian kids parties it is common to find this easy chicken pie you prepare using a blender. No need to make a traditional dough. My Son will turn 6 years old in a month so I’m trying to prepare easy recipes that kids and adults might like it.

48 hours ago I was busy preparing a Pumpkin Banana Bread (http://www.priscillakerr.com/pumpkin-spice-banana-pecan-golden-raisins-and-coconut-bread/) and if you read the recipe you will realize that I have left over Pumpkin puree. A Thai coconut milk pumpkin soup would be very nice but we had Chicken noodle soup for the past 2 days, so we wanted a dinner recipe!

I decide to use a large sifter and get all the liquid out from the my Chicken soup ( http://www.priscillakerr.com/chicken-turkey-broth-tortellini-soup/) and use the Chicken and turkey with the carrots for this recipe. A good cooker/chef must now how to transform food ! The Clear chicken broth I will use for my wild mushroom Risotto tomorrow but I don’t like to waste all that veggies and delicious white meat!

I used one of my Traditional Brazilian Chicken blender Pie recipe and added the Pumpkin puree and few other things . There are few reasons why I like to include pumpkin puree in other recipes, you can check the whole article here but I will mention some highlights, Pumpkin puree is a powerful tool for:  – overall Disease Prevention , improve Immunity and help on the Digestive System ” The compounds that give pumpkins their bright orange color can protect you from developing lung cancer, according to Michael T. Murray, author of “The Condensed Encyclopedia of Healing Foods.” “A 1-cup serving of pumpkin puree supplies 3.4 grams of iron, a mineral that helps keep you from getting sick by supporting a strong immune system. This is about 43 percent of the 8 milligrams men need each day, and about 20 percent of the 18 milligrams women need.” ” One cup of pumpkin puree provides you with 7.1 grams of dietary fiber. Pumpkin puree contains about 10 percent of your daily requirement for potassium as well.”(http://healthyeating.sfgate.com/health-benefits-eating-pumpkin-puree-4645.html ) Maybe from now on you can try to include pumpkin in your recipes and not only for thanksgiving pie.

6 Surprising Health Benefits of Pumpkin – Infographic

I also mix some Garlic oil once supplementation is known to boost the function of the immune system , contains antioxidants and have also been shown to have beneficial effects on osteoarthritis.

One tip, because in North America you can only find pumpkin during the Fall, get few pumpkins than make the puree and put in few individuals Ziploc and freeze it! You can use for the next 6 months!

Ingredients :

blender dough:

1 can of a Dairy Sterilised Cream 170g (  I used Arz Fine Foods / Superstore)
1 cup of Natural Pumpkin puree ( no cans please)
1 cup of 2% milk
3/4 cup of canola oil
1/4 garlic Extra Virgin Olive oil ( a patient  gifted me this amazing Garlic Napa Valley Olive Oil but you can use PC Roasted Garlic Olive Oil)
1 table spoon of Magic Baking Powder
2 large eggs
2 cups of Unbleached cake flour
150 gr of a mix of grated cheeses in equal portions : white cheddar, gouda and herbal havarti
3/4 cup small grated pecorino for the topping  (You can use Parmesan as well but never use “Package grated cheeses” taste bad and you might eat wood pulp) 
2 table spoons of tomato extract
1 tea spoon of table salt
2 tea spoons of sesame seeds

( separate Multipurpose Non-Stick Paper /coconut oil to grease the traybake)

Filling:

1 1/2 cups of cooked shredded turkey/ Chicken

1 cup of sliced kalamata olives

1 tea spoon of greek dried oregano

2 steam sliced carrots

1 steam sliced celery stick

salt and pepper

How to prepare it:

Pre heat your oven to 350 F.

If you don’t have the pumpkin puree give a look on my Bread recipe attached in the first lines. You have to roast your pumpkin and remove the filling with a spoon, measure 1 cup.
Than in a blender or a Bowl if you prefer to use a mixer, add each ingredient  of the dough. Just reserve the  grated pecorino for the topping and sesame seeds . Mix well for about 3 minutes until the dough is smooth.  Reserve it.

For the filling just mix all the ingredients with a spoon and reserve it. ( make sure you remove the excess of liquids from the meat and veggies)

Get a Traybake Cake  ( we use a KitchenCraft Non-Stick  27 x 20 cm) and spread some coconut oil (1/2 table spoon)  in all corners of the tray and cut Multipurpose Non-Stick Paper that will cover the whole surface. Add a tea spoon of the Coconut oil on the paper as well, than pour 1/3 of the dough on the tray. Make sure it cover all the corners. Add the filling on top than the rest of the dough. Cover with the sesame seeds and pecorino.  I got most of my cheeses at  Calabria Market and Wine store specially the PECORINO that is not easy to find. Put the tray to bake.

It should be ready in 40-45 min, when is golden on top it is good to go! The pumpkin will make the dough very soft and fluffy with a beautiful orange colour. You can serve hot or cold, I normally cut in squares for a Kids’s party. It is 100% approved by my family and friends!

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