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- Ingredients
- Recipe
- Wheat flour2 cup
- Eggs2 unit(s)
- Margarine7 tablespoon
- Salt1 teaspoon
- Chicken breast fillet500 g
- Corn and Peas1 can(s)
- Cottage cheese1 can(s)
- Sour cream1 can(s)
- Egg Yolk1 unit(s)
- Oregano to taste
- Start with the chicken, cook in the pressure cooker for 25 minutes already seasoned to taste
- Then go pass the dough, in a refractory add all the ingredients for the dough.
- Half of the wheat flour, salt, sugar, margarine and eggs and mix with a spoon
- Add the flour until it gives way and you move to the bench, knead for about 5 minutes. The dough will come off your fingers and be smooth and homogeneous.
- Let the pasta rest until you release the pressure from the chicken and all the water drains, reserve just a cup of the broth.
- Shred the chicken by shaking the lidded pressure cooker without the broth and air.
- Then add the cup of broth with the cream, corn and peas and whatever else you want to add to the chicken.
- Mount the dough in your preferred shape or platter (it will unglue from the platter)
- Place the chicken and the cheese on top.
- Remember to leave enough dough to cover the pie.
- Brush an egg yolk on top with oregano and bake for 40 minutes at 180•
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