Chicken Almond Pie
(Tavuklu Bademli Tart)
1 Tenderflake deep dish pie shell - frozen
2 pieces of cooked chicken breast or same amount of mixed chicken or turkey pieces, cut in medium sizes
10-12 green beans, cut off ends and cut in bite sizes, boiled in salted water for 10 minutes, drain
7-8 mushrooms, brushed, sliced
2/3 cup almonds, blanched, slivered
1/4 cup parsley, chopped
1/2 tsp paprika
2/3 cup mozzarella cheese, grated
2 tbsp butter
1 tbsp flour, all purpose
1/2 cup chicken broth, warm
1 tsp lemon juice
2 egg yolks
To prepare the sauce; melt the butter, add the flour, salt and pepper, stir. Slowly pour the chicken broth in it while stirring constantly. They should blend very well. Let it cool down a little bit. Then add the lemon juice and egg yolks one at a time, whisk.
Toss all the filling ingredients into the white sauce except mozzarella cheese. Spread in the pie shell. Sprinkle the mozzarella cheese all over the top.
Preheat the oven 350 F (175 C) and bake for about 35-40 minutes until the colour of the top turns golden. Serve as a light lunch with Tomato or Carrot Salad.
This dish is a great to use the turkey or chicken leftovers from the New Year's eve dinner.