Brazil

Stuffing: 500 grams of skinless chicken breast. 1/2 liter of chicken broth. 3 tablespoons of oil. 3 cloves of crushed garlic. 1 chopped onion. 1 cup (tea) of peas. Salt and black pepper to taste. MASS: 250 ml of milk. 3/4 cup (tea) of oil. 2 eggs. 1 and 1/2 cup (tea) of wheat flour. salt to taste. 1 tablespoon of baking powder. grated cheese to taste

Chicken pie

Cozinhe o peito de frango no caldo até ficar macio.

Separe 1 xícara (chá) de caldo do cozimento e reserve.

Refogue os demais ingredientes e acrescente as ervilhas por último.

Desfie o frango, misture ao caldo e deixe cozi cozinhar até secar.

Massa:

Bata o leite, o óleo e os ovos no liquidificador em velocidade baixa.

Acrescente aos poucos a farinha, o sal e o fermento.

Despeje metade da massa em uma forma untada e adicione o recheio sobre ela.
Cubra com o restante de massa e o queijo ralado.

Leve ao forno preaquecido (180° C) até dourar.

Cook the chicken breast in the broth until tender.

Separate 1 cup (tea) of broth from the cooking and set aside.

Sauté the other ingredients and add the peas last.

Shred the chicken, mix it with the broth and let it cook until dry.

Pasta:

Beat the milk, oil and eggs in a blender on low speed.

Gradually add the flour, salt and yeast.

Pour half of the dough into a greased shape and add the stuffing over it.
Cover with the rest of the dough and the grated cheese.

Bake in a preheated oven (180°C) until golden.

Chicken pie

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