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chicken pot pie
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Lucélia
@luceliacostam- Ingredients
- Recipe
- Chicken cooked to taste and shredded500 g
- Corn1/2 can(s)
- Chopped green olives10 unit(s)
- Cottage cheese3 tablespoon
- Chopped Onion to taste
- Olive oil or oil2 tablespoon
- Paprika or paprika to taste
- Black Pepper to taste
- Cottage cheese to taste
- Unleavened Wheat Flour2 cup
- Grated cheese3 tablespoon
- Qualy Margarine200 g
- Egg yolk for brushing1 unit(s)
- Dried parsley to taste
- Start by making the stuffing.
- Heat 2 spoons of olive oil or oil and chopped onion to taste until golden.
- Add the chicken cooked to taste and shredded.
- Add corn, olives, paprika or paprika for color and black pepper. Taste the salt.
- Mix the cream cheese, dehydrated parsley to taste and set aside.
- Make the dough by mixing wheat flour, grated cheese and quality margarine. If you like a saltier dough, add a pinch of salt.
- The dough should release from the hands. If it gets dry, add a little more margarine little by little.
- Line the bottom in a way that goes in the oven, place the stuffing, put the tube cream cheese.
- Make the lid using a little dough, between two plastic sheets, with the help of a rolling pin.
- Egg yolk brush.
- Tip for brushing, mix a drop of oil with the egg yolk to add shine and a drop of vinegar to remove the egg smell.
- Take to bake until golden. Medium oven down careful not to burn.
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