Chicken Onion Pie from Belize

by foodfreeway
( January 1st, 2011 )

Happy New Year!! Now, a recipe from Belize! Just in case you missed it, here’s the original post on this beautiful Central American country. 

Chicken Onion Pie
Serves 6
Adapted from

½ cup butter, softened and divided in half
4 medium yellow onions, diced
½ cup all purpose flour, sifted
1 cup cold evaporated milk
1 egg yolk
3 cups cooked chicken, chopped (pre-cooked rotisserie chicken works great!)
½ teaspoon salt
½ teaspoon fresh ground pepper
1 ½ cups bread crumbs
1 cup grated cheddar cheese

Preheat oven to 350 degrees Fahrenheit and grease a 9-inch pie dish. Melt ¼ cup butter in a frying pan over medium heat. When butter begins to sizzle, add onions and cook until tender and transparent; remove from heat. In a small bowl, whisk the sifted flour into the cold evaporated milk until smooth (note: the milk must be cold, otherwise the flour will leave clumps), and then whisk in the egg yolk. Slowly add the mixture to the pan with the onions, and stir in the chicken, salt, and pepper. In another bowl, mix the remaining ¼ cup butter and the bread crumbs. When combined, transfer the mixture to the greased pie dish and, using your fingers, press down on the crumbs so the bottom of the dish is covered (alternately, omit the bread crumbs and butter mixture, and use a pre-made pie shell). Add the chicken and onion mixture, sprinkle grated cheese over the top, and bake for 30 minutes. Serve immediately.

One more recipe coming up on Wednesday, and then Food Freeway will be back to regular posts. I hope you’re all enjoying the holidays, Happy New Year!

*Note: Today’s Photos are by La Grande Farmers’ Market (onions) and AJ Baxter (ruins). Be sure to check out their full photostreams on Flickr!

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