Hello, everybirdie. Today we are going to be doing an interesting dish. I honestly had no idea how this dish was going to taste. I thought about it for a few days and discussed it with my family. My mom and dad both helped me with brainstorming this pie. And so this pie was a group effort.
I knew that I wanted to make two pies for pie day (3-14) just because I thought it would be funny. Having a pie for dinner and a pie for dessert.
But first, we should talk about the character in question. Rosaria. She is a nun from Mondsadnt who doesn’t believe in the Archon. She is always spying on the main character and she doesn’t trust anyone. Even with saying this, there have been times in my gameplay that I was really glad that I had her. Because for a long period of time she was my first cryo character that I had. I remember saying to my siblings “I love her play style, but I don’t like her personality.”
The recipe will be in the description down below.
First off we are going to be making the pie crust and if you buy it at the store, you can skip this section. You do not have to feel bad about this at all.
For the pie crust you will need:
- Flour
- Salt
- Shortening
- Ice cold water
You are going to add your flour and salt to a bowl and mix them together. Cut in your shortening until the mixture is like small peas. Now you are going to sprinkle in your water a little bit at a time. Now the recipe says to do it a tablespoon at a time and only use 6 to 8 tablespoons of ice-cold water. And I made two pies one using this method and the other being the way I was taught by my mom of just eye-balling it. And personally, I thought that the eye-balling it was better. both of them turned out well.
Now onto the pie itself. You will need:
- 3 chicken thighs (no bone)
- 1 head of cabbage
- 1 cup corn
- 1 onion
- .5 cups of sweet Italian peppers
- 1 egg
- A little salt
- A little pepper
- A little paprika
Preheat your oven to 425 F.
I first cooked the chicken in my instant pot, and pressured cooked it for 20 minutes. And let it naturally release.
I waited for it to completely cool down before deboning the chicken thighs. I placed them in a bowl and put the rest of the chicken thighs in the fridge for later use.
Next was the cabbage. I shredded the cabbage and place it into the chicken broth that was left in the instant pot. And I pressure cooked the shredded cabbage for 5 minutes. And let that naturally release.
I diced up one onion and place it in the bowl with the chicken. Once the cabbage was done I carefully drained it a little bit and added that to the bowl that had the chicken and the onions.
Now was when I added the frozen corn and the italian peppers. I honestly had no idea what I was going to add to this pie other than the chicken and the cabbage. This honestly just came from my brain one night, right before I went to sleep.
Once I added in all of my vegetables, I cracked one egg and added it. I did this to bind everything together.
I rolled out the bottom pie crusts to fit my 9 inch pie tin. Put my mixture into the pie, and baked it for 30-45 minutes. Honestly, it all depends on how crispy you like your pie crust. I personally like mine on the almost burnt side. But that is just me.
This pie was honestly so easy to make, but I was nervous about the taste and the texture of the pie. Because there are people in my house who can’t really do crunchy foods and I wanted everyone to be able to eat it without having issues. And everyone said that the pie tasted good. That the texture of the cabbage was like mashed potatoes, with a cabbage taste. Wasn’t really expecting that, but hey: when you are cooking without a recipe, sometimes you just gotta wing it.
I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.
Pinterest: Here
Recipe:
Pie Crust Recipe: Betty Crocker
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