Fried Chicken Pie
Description
This comforting Fried Chicken Pie delivers a perfect balance of textures, featuring a flaky, golden-brown crust filled with tender shredded chicken, carrots, and mushrooms simmered in a rich, savory sauce. The dish brings the warmth of a traditional pot pie with a modern, handheld twist, making it ideal for busy weeknight dinners or casual family gatherings. The filling is seasoned with subtle hints of fish sauce and lime for a bright, zesty finish that cuts through the richness of the pastry. Simple to assemble with pantry staples, this recipe offers a satisfying, home-style meal that appeals to both children and adults. Serve it warm with a side salad for a complete and hearty experience.Ingredients
Directions
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Preheat your oven or air fryer to 400&# 194;°F (200ðC) to ensure the pastry cooks evenly and becomes golden brown.
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Prepare the filling by sautéing chopped cabbage, carrots, and mushrooms in a pan until tender, stirring occasionally for 3-4 minutes.
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Add the chicken, fish sauce, sugar, and a pinch of salt to the vegetable mixture, cooking until the chicken is heated through and flavors are combined.
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Transfer the chicken mixture to a plate lined with paper towels to absorb excess moisture, ensuring the pastry stays crisp.
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Place a sheet of pastry or spring roll wrapper on a clean work surface, positioning it in a diamond shape.
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Spread a portion of the chicken filling in a horizontal line on the lower third of the wrapper, leaving a border around the edges.
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Moisten the edges of the wrapper with water to help seal the pie.
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Fold the bottom corner over the filling, then fold in the left and right corners toward the center to enclose the mixture.
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Roll the wrapper away from you into a tight cylinder or pie shape, pressing gently to seal.
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Place the formed pies on a baking sheet lined with parchment paper, ensuring they do not touch.
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Brush the tops of the pies with sesame oil or egg wash for a golden, crispy finish.
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Bake in the oven or air fryer for 8-10 minutes, flipping halfway through, until the pastry is deeply golden and crisp.
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While the pies cook, prepare the dipping sauce by whisking together warm water, lime juice, sugar, vinegar, fish sauce, garlic, and chiles.
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Taste the sauce and adjust seasoning with more lime juice or sugar if needed to balance sweet, sour, and salty flavors.
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Transfer the fried pies to a serving plate immediately after cooking to maintain crispness.
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Serve hot alongside the nuoc cham dipping sauce for the best flavor experience.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 38.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.8mg1%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 0.9g4%
- Sugars 8.4g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use wheat-based spring roll wrappers or puff pastry for the best texture; avoid rice wrappers as they are too delicate for frying.
Ensure the chicken filling is thoroughly dried with paper towels before wrapping to prevent the pastry from becoming soggy during cooking.
For a darker, deeper color, extend the cooking time by 2 minutes, but watch closely to avoid burning.
The nuoc cham sauce can be made ahead and stored in the refrigerator for up to 3 days; stir well before serving.
Experiment with the filling by adding other vegetables like bell peppers or zucchini, but always remove excess moisture.
If using an air fryer, cook in batches to ensure even air circulation and crispiness.
