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chicken pie

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chicken pie


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Tempo de preparo

90 min(s)


8 servings

  • Ingredients
  • Recipe
  • Boneless chicken breast1 kg
  • Onion1 unit(s)
  • Garlic to taste
  • Butter1 tablespoon
  • Wheat flour1 tablespoon
  • Salt to taste
  • Black pepper to taste
  • Sour cream box200 g
  • Butter200 g
  • Olive oil to taste
  • Salt1 teaspoon
  • Chemical Yeast1 teaspoon
  • Wheat flour4 cup
  • Cream cheese200 g
  • Egg1 unit(s)
  1. In a pressure cooker, place the chicken breast to brown, add seasonings to taste (I use onion, garlic, bay leaf, pepper and paprika) cover with hot water and cook for 15 minutes after getting pressure. Reserve 1 cup of the cooking broth. Shred the chicken and set aside.
  2. In a pan, sauté 1 tablespoon of butter, the onion and garlic, finely chopped, as soon as the onion starts to turn pale, add a tablespoon of wheat flour and let it sauté well, when it starts to brown, add the reserved chicken broth and stir. well then add the shredded chicken, adjust the seasonings salt, pepper or whatever you like. (I like to add a chopped tomato and parsley.) Stir occasionally. As soon as the broth starts to dry and becomes creamy, turn it off and wait for it to cool.
  3. Mix the flour, salt and yeast, add the butter and mix with your fingertips as soon as it is a very wet farofa add the milk cream and without kneading just incorporating make a ball with the dough and wrap it in plastic wrap. Reserve in the fridge for 30 min.
  4. Take the dough and cut it apart about a third to close the pie. With a rolling pin, open the largest part of the dough and line the base and sides in a form, preferably with a removable base to be able to unmold. With the stuffing already cold, spread it over the dough, cover the stuffing with cream cheese. Open the other part of the dough and cover the filling, pinch the sides to join the edges and close the pie. Brush with a beaten egg and bake in a preheated oven at 180°C until golden, approximately 30 min. the smell tells you it's ready.

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