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Creamy Chicken Pie

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Creamy Chicken Pie


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Tempo de preparo

90 min(s)


10 servings

  • Ingredients
  • Recipe
  • Oil1 cup
  • Eggs3 unit(s)
  • Milk2 cup
  • Wheat flour3 cup
  • grated cheese100 g
  • Baking powder1 tablespoon
  • Salt to taste
  • Chicken breast2 unit(s)
  • Tomato3 unit(s)
  • Corn1 can(s)
  • Pea1 can(s)
  • Green Smell to taste
  • Onion1 unit(s)
  • Cream cheese400 g
  • Garlic to taste
  • Seasonings to taste
  • Olive oil or oil2 tablespoon
  1. Stuffing preparation method In a pressure cooker, sauté the chicken breasts with salt and seasonings of your choice. After sautéing, add water until it covers the chicken breasts. Let it cook for 30 minutes.
  2. While the chicken cooks, Chop the onions and tomatoes into cubes. Once the chicken is cooked, challenge it all. A tip is to take all the water out of the pan and all the pressure and shake the pan well, the chicken is shredded.
  3. In a pan, sauté the onions and garlic in 2 tablespoons of olive oil or oil. I used turmeric, black pepper. Then put the shredded chicken, tomatoes, corn and peas in a stir-fry to get flavor. Then turn off the pan and add the cream cheese and the green smell and book.
  4. Pasta preparation method In the blender add the oil, eggs, milk and grated cheese. Gradually add the flour. hit well. Finally add the baking powder. Grease a medium shape.
  5. pie assembly In the greased shape add half of the dough. Then place the stuffing. Place the catupiry over the filling. (I used a tube from Catupiry). I then cover with the rest of the dough. Place the pan in the oven at 200 degrees for 45 minutes or until golden. Ready now just delight in this creamy pie treat.

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