Creamy chicken pie

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Creamy chicken pie

Name: Creamy chicken pie
Prep time: 45 min
Total time: 45 min
Yield: 10 Porções
Ingredients: 400 g Wheat flour; 100 g Margarine; 100 g Pork lard; 1 unit(s) Egg; to taste Salt; 500 g Cooked and shredded chicken breast; 1 unit(s) Small onion; 1 unit(s) Small tomato; 2 unit(s) Garlic (clove); 1/5 can(s) Corn; 1/5 can(s) Pea; 1 tablespoon Tomato Extract; 2 tablespoon Cream cheese; 1/5 can(s) Sour cream; to taste Seasoning; to taste Olives; 1 tablespoon Baking powder

🇧🇷Brazil

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View in original language

(Português)

45 min(s)

10 servings

Larissa Lamucio

@eularinacozinha

Ingredients
Recipe

Wheat flour400 g
Margarine100 g
Pork lard100 g
Egg1 unit(s)
Salt to taste
Cooked and shredded chicken breast500 g
Small onion1 unit(s)
Small tomato1 unit(s)
Garlic (clove)2 unit(s)
Corn1/5 can(s)
Pea1/5 can(s)
Tomato Extract1 tablespoon
Cream cheese2 tablespoon
Sour cream1/5 can(s)
Seasoning to taste
Olives to taste
Baking powder1 tablespoon

For the dough, mix the flour, the yeast and the salt, add the lard, the margarine and the egg until you form a smooth and soft dough.
Store in the fridge while you make the filling.
For the filling, sauté the onion and garlic in a drizzle of olive oil.
Add the tomato and seasonings of your choice.
Add the shredded chicken and saute for a few minutes.
Add the tomato paste, corn, peas, curd, cream and olives.
Let cool.
On a bench, divide 3/4 of the dough, opening it with the help of a rolling pin.
Place in a removable background shape.
Add the cooled stuffing and cover with the rest of the dough, joining the edges. Make an X in the middle of the dough to let the air out when baking. Decorate as you like.
Brush egg yolk and bake for 20 minutes at 180° until golden.

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Creamy chicken pie

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