Adobo Chicken Pie
Transform your dinner table with the irresistible flavors of Adobo Chicken Pie, a savory twist on the classic pot pie inspired by the bold, tangy-sweet notes of Filipino adobo. This comforting dish combines tender, shredded chicken thighs simmered in a rich sauce of soy sauce, vinegar, garlic, and bay leaves, thickened to perfection for a luscious filling. Enveloped in a flaky, buttery pie crust and brushed with a golden egg wash, this pie offers the perfect blend of crisp texture and hearty warmth. With just 20 minutes of prep and a guaranteed crowd-pleasing aroma wafting through your kitchen, this recipe is perfect for family dinners, potlucks, or any occasion that calls for a one-dish marvel. Serve it fresh out of the oven and savor the ultimate fusion of classic pie comfort and Filipino-inspired flair.
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Recipe Information
Ingredients
- 1 pound Chicken thighs
- 0.25 cup Soy sauce
- 0.25 cup White vinegar
- 4 pieces Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Ground black pepper
- 1 tablespoon Brown sugar
- 0.5 cup Water
- 2 tablespoons All-purpose flour
- 1 tablespoon Butter
- 2 pieces Frozen pie crust
- 1 piece Egg
- 1 tablespoon Milk
Instructions
In a large pot or skillet, combine chicken thighs, soy sauce, white vinegar, minced garlic, bay leaves, ground black pepper, brown sugar, and water. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 25 minutes until the chicken is fully cooked and tender.
Remove the chicken thighs from the pot and let them cool slightly. Shred the chicken into small pieces using two forks.
In the same pot with the adobo sauce, add butter and sprinkle in all-purpose flour. Whisk continuously to form a thickened sauce. Once thickened, add the shredded chicken back into the pot and stir to coat. Remove the pot from heat and let the mixture cool to room temperature.
Preheat your oven to 375°F (190°C).
Place one of the frozen pie crusts into a 9-inch pie dish as the base. Pour the cooled adobo chicken filling evenly into the crust.
Cover the pie with the second pie crust, sealing and crimping the edges. Trim any excess dough.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash for a golden-brown finish.
Cut small slits into the top crust to allow steam to escape while baking.
Bake the pie in the preheated oven for 25–30 minutes, or until the crust is golden brown and crisp.
Let the pie cool for 10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
3691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 5033 mg | 219% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.8 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
