Chicken and Cauliflower Pie
Tucker Shaw
PUBLISHED August 18, 2025
For this next-day pie, I’ve bolstered the leftover paprikash filling with cauliflower which, like chicken, is one of paprika’s best friends. By par-cooking the florets in a skillet, you drive off some of its steaminess and amplify its nutty flavors. (If you’d rather par-cook the cauliflower in the microwave rather than the stovetop, zap it in a covered bowl with two tablespoons of water for about five minutes, stirring halfway through.) Use your favorite pie dough, omitting any sugar called for. Punching out circles in the dough offers ample ventilation so the cauliflower doesn’t go mushy. Toasted pine nuts tossed into the filling offer a delicate texture contrast, and a generous spoonful of capers adds surprising pops of briny complexity. Serve the pie with a few leaves of radicchio or endive that you’ve lightly dressed with olive oil and lemon juice. The crunchy bitter greens lift the whole experience, making everything feel refreshed.
This recipe is part of "Dinner Tonight, Dinner Tomorrow."
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