Chicken and Kale Hand Pies with Cheddar Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
Ingredients
- Flaky Pie Dough, recipe doubled, or store-bought
- 1 c. shredded Cheddar
- 2 tbsp. all-purpose flour
- 1 tbsp. unsalted butter
- 1 leek (white and light-green parts only)
- 1 small bunch black (Tuscan) kale
- 1 tsp. fresh thyme leaves
- Coarse salt and ground pepper
- 1 c. low-sodium chicken broth
- 1 c. cooked chicken
- 1 large egg
Instructions
- Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (re-rolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.
- In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
- Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
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