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Blender's chicken pie

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Blender's chicken pie


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Tempo de preparo

40 min(s)


15 servings

Julia Lima

  • Ingredients
  • Recipe
  • skinless and clean chicken breast500 g
  • Chicken broth2 unit(s)
  • Oil4 tablespoon
  • Garlic Clove1 unit(s)
  • Chopped Onion1 unit(s)
  • chopped and seeded tomatoes3 unit(s)
  • Pea1 can(s)
  • Corn1 can(s)
  • 250 ml of milk 3/4 cup (tea) of oil 2 eggs 1 and 1/2 cup (tea) of wheat-salt flour to taste 1 tablespoon of baking powder, grated cheese to taste250 ml
  • Oil1/3 cup
  • Eggs2 unit(s)
  • Wheat flour1 cup
  • Salt to taste
  • Baking powder1 dessert spoon
  • grated cheese200 g
  1. Cook the chicken breast in the broth until tender and cooked through, then let it cool and shred.
  2. Separate 1 cup (tea) of broth from the cooking and set aside.
  3. Sauté the other ingredients and add the peas last. Shred the chicken, mix it with the broth and let it cook until dry.
  4. Beat the milk, oil and eggs in a blender on low speed, Gradually add the flour, salt and yeast then Pour half of the dough into a greased shape and add the stuffing over it.
  5. Cover with the rest of the dough and the grated cheese. Bake in a preheated oven (180°C) until golden.

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