Creamy chicken pie
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Stuffing: Shred the chicken in a pressure cooker and set aside.
In a large pan, sauté the onion, garlic and finally the tomato in olive oil. When it wilts, add the tomato sauce, olives, all the chicken and a little of the chicken cooking water;
Stir everything, add the pea, a little more of the cooking water, half a can of the curd and stir until creamy;
Add the chives and parsley to taste, the seasonings and mix well. Turn off the heat and set aside until cool;
Pasta: In a bowl place the wheat flour, margarine, eggs and a little salt;
Mix with your fingertips so you don't knead the dough (if necessary, add a little water. The ideal thing is that the dough doesn't have a bind, but 'breaks');
In a removable shape, place a layer of the dough, the stuffing, more cottage cheese, mozzarella cheese and close with dough;
Oven time: preheat to 180° and leave for approximately 35 minutes.
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