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chicken pot pie
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Nay Miranda
@nay_miranda- Ingredients
- Recipe
- DOUGH: Wheat flour3 cup
- Sweet Sprinkle1 cup
- Butter250 g
- Salt1 teaspoon
- FILLING: Cooked and shredded chicken breast600 g
- grated carrot1 unit(s)
- Olive oil2 tablespoon
- Chopped Garlic1 tablespoon
- Chopped Onion1 unit(s)
- Chopped Tomato1 unit(s)
- Herb salt1 teaspoon
- Seasoning Ana Maria1 dessert spoon
- Smoked paprika1 teaspoon
- Chili Pepper1 coffee spoon
- Mustard2 tablespoon
- Chopped hearts of palm200 g
- Chopped olives150 g
- Tomato sauce3 tablespoon
- cream cheese150 g
- I started by preparing the dough, mixing the flour well with the butter and salt, adding a little ice water to make the dough even.
- Wrap the dough in plastic wrap and keep it in the fridge.
- In a frying pan, I sauteed the garlic in olive oil until golden, added the onion, tomato and all the seasonings, added the shredded chicken and the rest of the ingredients, over low heat, sauteed for 10 minutes. I turned off the heat and added the cream cheese.
- In a glass baking dish, I placed a part of the dough, lined the bottom and sides, poured all the already cold stuffing, covered with the rest of the dough, before taking it to the oven I brushed it with a sifted egg yolk. Baked for 45 minutes.
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