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Creamy Chicken, Corn and Cottage Cheese Pie

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Creamy Chicken, Corn and Cottage Cheese Pie


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Tempo de preparo

40 min(s)


10 servings

Roberta Torres

  • Ingredients
  • Recipe
  • Pasta (Milk)2 cup
  • Wheat flour2 cup
  • Oil2/2 cup
  • Large eggs3 unit(s)
  • Grated Parmesan Cheese100 g
  • Box of sour cream1 can(s)
  • Baking powder1 tablespoon
  • Stuffing nº 1 (chicken breast cooked with water, salt and seasonings and then shredded)1 kg
  • Corn1 can(s)
  • Chopped Onion1 unit(s)
  • Green Smell to taste
  • Tomato pulp (can be sauce too)10 tablespoon
  • Sliced Pitted Olives1/2 cup
  • Salt to taste
  • Black pepper to taste
  • Stuffing nº 2 Cottage cheese200 g
  • Sour cream1 can(s)
  • Pinch of grated nutmeg1 g
  • Salt and Black Pepper to taste
  1. First prepare the Stuffing 1. Mix the ingredients and check the salt, correcting if necessary. Reserve. If the chicken is still hot, place it in the fridge while you prepare the other steps.
  2. For stuffing 2, just mix the ingredients and reserve too.
  3. For the dough, place the liquid ingredients (milk, oil, eggs, cream) in the blender first. Then add the Parmesan cheese and flour and beat until the dough is homogeneous. Then add the yeast and just pulse or stir with a spoon.
  4. Preheat medium oven (180°C). All ready, leave all ingredients ready and grease a baking dish or refractory with butter and flour.
  5. Assemble your pie starting with half the dough. Spread it over the refractory. Then spread all the chicken stuffing. Then add the cream cheese and spread it well, and finally the rest of the dough.
  6. Bake until golden brown (about 40 minutes, but this can vary for less or more) and serve right away! Delicious both hot and cold... ENJOY YOUR FOOD!

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