Bia's Kitchen Show Recipe Column: Chicken Pie

This monthly column is dedicated to national foodie and presenter of Bia's Kitchen Show, Bianca Rodrigues-Perry.

A Brazilian-born talented self-taught chef now from Leamington Spa, Bianca is a familiar - and friendly - face to huge audiences on YouTube, Spotify, Instagram and Facebook with her unique brand of cooking show.

Through the show, she proudly sets out to empower the independent food and drink industry, showcasing some of the area’s brilliant local chefs, nutritionists, and food and drink artisans who share some of their own recipes and top cooking tips, alongside her own.

The project is also rooted in her own journey of overcoming personal mental health challenges through a passion for cooking.

And that's not all. All the recipes featured in our column - as well as MANY more - also form the first in a series of books, ‘Bia’s Kitchen Show: The Cook Book – The Culinary Journey of Gratitude,’ available to buy from Amazon or Bia’s Kitchen Show website HERE. 

So if this gives you an appetite for more and you just can't wait, you can get your fill by ordering now!

In this latest column Bia shares her special recipe for Chicken Pie.

Bia’s Chicken Pie

INGREDIENTS

500g butter

880g plain flour

4 eggs

250g chicken breast

250g chicken thighs

1 large onion

1 bulb garlic

4 tomatoes or 1 tin of chopped tomatoes

Olive oil or coconut oil (use just 50ml on total.)

500g butter (no margarine)

100g green or black olives

300ml double cream

200g grated cheddar

100g parmesan

250g chopped chestnut mushroom

1 pot of dry coriander in powder

1 bunch of fresh coriander

1 pack of mixed salad

4 limes

8 strawberries

Vodka (4 shots)

Sugar - we will use around 6 tbsp (any will do)

Ice (4 cups)

Balsamic vinegar

Honey

PASTRY

In a bowl, mix the flour and butter until you get a crumble.

Add the 2 eggs and salt. Mix well until you get a smooth dough. Use half the dough to line the baking tray and the other half to cover the filling.

After you spread half of your dough in your tray, put it in the oven at 180degrees for 8 minutes.

Take your pastry from the oven and start to add the filling in. With the other half of the dough make a lid for your pie.

Blend 1 egg yolk and brush on the lid top, then into the oven for 25 minutes at 180degrees or until golden.

Can be served as a starter or main with a green salad.

FILLING

In a pan add coconut oil and fry the onions until light brown.

Add the mushrooms, dry coriander, chicken and garlic and fry for a few more minutes.

Add the tomatoes and 200ml of water, let it cook for around 15 minutes or until the chicken is cooked and tender.

After it's cooked, let it cool and then shred the chicken and add the double cream, cheeses, olives and fresh coriander. Mix it all and save it to fill the pie later.

Quick dressing for your salad

30ml olive oil

2 tbsp balsamic vinegar

1tbsp honey

1/2 clove of crushed garlic

Mix it all and, ready!

[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases] 

Amanda is a journalist of 30 years and now runs an award-winning PR agency based in Warwickshire. When she's not writing about her own clients she loves to help spotlight the great work of other pubs, restaurants and hotels around the country.

www.chalmersnewspr.co.uk