Thai Chicken Pie With Rice Crust Recipes

THAI CHICKEN PIE WITH RICE CRUST

Steps:

• Preheat oven to 180°C/ 170° C (fan forced). Lightly grease a 22cm pie dish
• Combine cooked rice, one beaten egg and lemon juice. Press into prepared dish and bake for 15 minutes
• Meanwhile, spray non stick fry pan with olive oil spray and cook chicken mince, red capsicum and green onion for 5 minutes. Break up clumps of mince. Add grated carrot, spinach, coriander, cumin and sweet chilli sauce and cook for 1 minute. Remove from heat and allow to cool slightly
• In a separate bowl, lightly beat remaining 2 eggs and Vitasoy Soy Milky Lite. Add to chicken mixture
• Remove pie crust from oven, pour in chicken filling and return to oven to cook for 25-30 minutes or until filling is set. Cool slightly for 5 minutes before slicing and serving

CHICKEN AND RICE PIE

Steps:

• Preheat oven: 375.
• Put first pie crust in pie plate.
• Melt butter over medium heat.
• Cook onion, celery, and garlic about 3 minutes.
• Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
• Stir and heat.
• You will be making two layers of rice each topped with a layer of chicken sauce.
• Start by spreading a layer of rice on pie crust.
• Then follow with chicken sauce.
• Repeat.
• Top with remaining pie crust.
• Brush with a beaten egg, if desired.
• Bake 30 minutes-1 hour, depending on your oven.