Chicken Pie from Macedonia: The Cookbook by Katerina Nitsou
My sister calls this “the recipe to make when you’re not sure what to make.” It is so easy to put together and makes great leftovers. The sour cream really adds another dimension of flavor and...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Baking dish
- Oven
- Stove
Ingredients
- 5 eggs, whisked
- 2 cups (480 ml) sour cream
- 1 tablespoon extra-virgin olive oil, plus extra for greasing
- Kosher salt
- 1 medium yellow onion, diced
- 1¾ cups (220 g), plus 1 tablespoon all-purpose flour, divided
- ½ teaspoon freshly ground black pepper
- ½ cup (125 ml) whole milk
- 2 lb (900 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- 2 tablespoons (30 g) unsalted butter
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