Looking for a perfect recipe for your Sunday? We’ve already said: that nothing fits as well as a chicken pie that is delicious in any presentation.
If you think this recipe isn’t for you because it’s difficult or anything like that, we guarantee it’s not! This chicken pie, besides being from the gods, is a simple recipe to make.
On the other hand, we recognize that it is common to have such fear. However, it was thinking about putting everything in its proper place and clearing up any doubts that you might have, that we put together the practical recipe for chicken pot pie. Chicken on paprika: Cook an excellent and completely gluten-free version
It can be prepared at any time:
- Sunday lunch
- Special dinner
- Meeting with friends
- A side dish for a barbecue
So, follow the shopping list and you’re done! Rushing to get your hands dirty – literally, right?
- 300g butter or margarine with salt
- 4 cups of wheat flour
- 3 col. (soup) of water
- salt to taste
- oil for sautéing
- 1 large onion chopped into small pieces
- 3 garlic cloves chopped into small pieces
- 500g chicken breast fillet
- 1 col. (soup) salt
- ½ col. (tea) of pepper
- Water to cover the chicken
- 2 col. (soup) of corn starch dissolved in ½ cup. of water
- ½ cup chopped chives
- 1 cup of cottage cheese
- gem for brushing
- Put the oil in the pressure cooker and brown the onion and garlic.
- Put the chicken in pieces and the water (to cover the chicken), salt, and pepper.
- Cook the chicken for 20 minutes, after the pressure cooker, comes to a boil.
- Remove from the heat, wait for the pressure to release, and open the pan.
- Shred the chicken into large pieces and return the chicken to the pan.
- Thicken the chicken broth with cornstarch (mixed in water).
- Put the chopped chives.
- Wait for the chicken filling to cool.
- In a bowl, mix the butter, wheat flour, and water.
- Hit the salt.
- Mix until a homogeneous mass is formed.
- Line a shape (size 23 cm) with the dough.
- Place the cheese on the dough.
- Pour the chicken stuffing (cold) over the curd.
- Spread the rest of the dough on cellophane paper and with the help of the paper turn the dough side over the filling.
- Squeeze the frosting over the edge of the pan, thus cutting off the excess.
- Carefully remove the cellophane paper so you don’t pierce the icing dough.
- Brush the dough with an egg yolk.
- Bake at 220 degrees until golden.
Time is your best friend! Make sure the chicken is fresh and completely thawed.
And at the time of assembly, we reinforce: wait for it to cool down!