How to cook Fluffy and Light Chicken Pie easy

Fluffy and Light Chicken Pie - . Today I am sharing this Fluffy and Light Chicken Pie! A quick and easy dinner that is ready in under 45 minutes! One of the most popular dish in the west classic chicken pie has a flaky and buffery crust, a creamy sause and a hearty mix of chicken and vegetables. Light, fluffy, and creamy peanut butter tatse without all the fat. So easy - just whip, chill, and serve! If you like, garnish this pie with low-fat whipped topping. I added a prepared box of vanilla pudding to help make it more "light and fluffy" per another review warning of it sticking to the roof of one's mouth.

Cool off with a lighter key lime pie. Don't worry, it's just as flavorful as the original. In small bowl, mix graham cracker crumbs, butter and sugar.

You can cook Fluffy and Light Chicken Pie with 17 Ingredients and 5 steps. See the following guide!

1. 1 full chicken.
2. 1 teaspoon salt.
3. 2 large onions, roughly chopped.
4. 1 green pepper, roughly chopped.
5. 3 large carrots, peeled and diced.
6. 3 large potatoes, peeled and diced.
7. 3 large tomatoes, chopped.
8. 1 teaspoon mild and spicy curry powder.
9. 1 tube Chicken stock.
10. 1 teaspoon chicken spice.
11. 2 cups self-raising flour.
12. 2 tablespoons dried parsley.
13. 1 teaspoon salt.
14. 2 tablespoons vegetable oil.
15. 2 large eggs.
16. 1 cup milk.
17. Water.

This fluffy and light treat from my mother is a nice variation of traditional pumpkin pie. The spices aren't overwhelming so it appeals to all.—Jane Bradford, Decatur, Alabama. Heat over low heat stirring until gelatin is completely dissolved. Combine flour, baking powder and salt.

1. Preheat oven to 180°C Cut chicken into pieces, place in a large saucepan and simmer over high heat until tender. Remove from the saucepan and place in bowl. Let it cool..
2. In the same saucepan, with the remaining chicken broth, over medium heat, add in onions, carrots, peppers and spices. Simmer for few minutes. Then add the tomatoes and stir. Simmer for ten minutes until vegetables are tender. Add the soy mince to thicken it. Lower the heat..
3. Debone the chicken and shred it finely. Then add it into the sauce. Stir thoroughly to mix well. Cover and simmer for further 10 minutes. Then pour it into a pie dish and smooth out with the back of the spoon..
4. Meanwhile, in a bowl, place flour, salt and parsley. In a jar, beat together eggs, milk, oil until well blended. Then pour it into the flour mixture, combine with the wooden spoon into a soft batter, add some water if it's too stiff. Pour the batter onto the chicken and smooth out to make a thick topping..
5. Bake into a preheated oven for 30-40 minutes..

Make a well in the center. Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended. This chicken pie is easy to make and still feels like a proper pie - even though it's lower in calories. From their crispy bottoms to their buttery tops and all the fluffy bites in between, biscuits are perfect in every form—loaded with garlic and cheddar, dolloped over a dish of chicken pot pie, stuffed It makes biscuits that are fluffy and light, but well structured, so they can be easily split without crumbling apart.