Weekend Meal Prep Motivation | Granola Bars| Slow & Cozy |Pakistani Life in Canada| Cooked by Sabeen

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Today’s kitchen adventures were wild 😅
I tried making chicken pie from scratch, ended up making homemade granola bars, and still closed the day with my desi comfort food — sarson ka saag.
A little bit of Canada, a little bit of Pakistan, and a whole lot of shukr for flavors that remind me of home. 🇵🇰🇨🇦
Watch the full vlog to see the chaos, the wins, and the unexpectedly perfect fusion moment in my kitchen!
Don’t forget to like, comment, and subscribe for more food vlogs and desi-in-Canada moments 💚✨

Love,
—Sabeen🤍


🧈🥮 Butter + Vegetable Ghee Pie by Crust (Perfect for Chicken Pie)
Ingredients
2 1/2 cups (315 g) all-purpose flour
1 teaspoon salt
8 Tablespoons (113 g) cold unsalted butter, cut into cubes
1/2 cup (100 g) solid vegetable ghee, chilled (not melted)
About 1/4 cup (120 ml) ice water, added gradually

Instructions
1. Chill your fats
Cut butter into small cubes and chill in the freezer for 10 minutes.
If your vegetable ghee is soft, chill it in the fridge until firm (you want it solid like butter).
2. Mix dry ingredients
Whisk together flour and salt in a large bowl (or pulse a few times if using a food processor).
Add butter first and cut it into the flour until the pieces are about pea-sized.
Then add vegetable ghee and continue cutting in until the mixture looks crumbly with a few visible fat bits (this is what gives you flakes).
3.Add ice water gradually
Sprinkle in 1 tablespoon at a time, tossing gently with a fork (or pulsing in processor).
Stop when the dough just holds together when pressed — not sticky, just moist enough to clump.
You might not need all the water.
4. Form and chill
Divide dough into 2 discs, wrap tightly, and refrigerate for at least 1 hour before rolling.
(This relaxes the gluten and firms up the fats for flakiness.)

Filling Ingredients
2 cups cooked chicken, shredded or chopped( or watch video)
2 Tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
3/4 cup frozen peas (or mixed veggies)
1/4 cup all-purpose flour
1 cups chicken broth
1 cup milk (or more for required consistency)
1/4 teaspoon thyme/ oregano
1/4 teaspoon black pepper
Salt to taste
Optional: a small pinch of nutmeg or paprika for warmth ir season it as you like.

Bake at 400°F (200°C) for about 40–45 minutes, until the crust is golden and filling bubbles.

💡 Tips
Keep all ingredients as cold as possible — even chill your flour if your kitchen is warm.
If your ghee has a strong aroma, use slightly more butter (9 Tbsp) and a bit less ghee (7 Tbsp) for a milder flavor.
You can brush the top crust with a mixture of 1 egg yolk + 1 Tbsp milk for a beautiful golden finish.
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Crunchy Date–Nut Granola Bars
Yields: 10–12 bars
🧺 Ingredients
Rolled oats – 2½ cups
Nuts (almonds, walnuts, cashews, or mix) – 1 cup, chopped
Medjool dates – 10–12, pitted
Coconut oil – 1 tbsp
Honey or maple syrup – 2–3 tbsp (optional, for extra hold)
Cinnamon – ½ tsp
Salt – pinch
Vanilla extract – 1 tsp (optional)
Optional: 2 tbsp shredded coconut for topping or chocolate chips .



Preheat oven to 160°C (325°F). Toast oats & nuts for 5-6 minutes . Let them cool.
Then mix them with date paste. Bake for 20-25 minutes or until golden in a parchment lined baking dish. Best to taste when chilled & crispy.

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