Name: Creamy Chicken Potato Pie
Prep time: 40 min
Total time: 40 min
Yield: 6 Porções
Ingredients: 1 cup Boiled Potato; 2 cup liquid milk; 1 cup Oil; 3 unit(s) Eggs; 1 unit(s) Chicken broth; 1/2 cup Corn starch; 2 cup Wheat flour; 1 unit(s) Chopped Onion; 1 unit(s) Chopped tomato; 2 tablespoon Tomato Extract; 3 cup Cooked and shredded chicken; 1/2 cup Catupiry; 1 to taste Salt; 1 to taste Parsley

Brazil

Boiled Potato

liquid milk

Eggs

Chicken broth

Corn starch

Wheat flour

Chopped Onion

Chopped tomato

Tomato Extract

Cooked and shredded chicken

Catupiry

Salt

Parsley

Creamy Chicken Potato Pie



1-Aqueça o azeite, em fogo médio, e doure a cebola e o alho.
2-Junte o tomate, o extrato, a ervilha, o milho e refogue por 3 minutos.
3-Junte o frango, sal, salsa e refogue por 3 minutos.
4-Deixe esfriar. Bata no liquidificador a batata, o leite, o óleo, os ovos e sal.
5-Misture a maisena, a farinha e o fermento com uma colher e despeje metade da massa em uma fôrma de 30cm x 22cm untada e enfarinhada.
6-Espalhe o recheio, o Catupiry e cubra com a massa restante.
7-Polvilhe com orégano e leve ao forno médio, preaquecido, por 40 minutos ou até dourar. 
Prontinho.



1-Heat the oil over medium heat and brown the onion and garlic.
2-Gather the tomato, extract, pea, corn and sauté for 3 minutes.
3-Add the chicken, salt, parsley and sauté for 3 minutes.
4-Let it cool. Beat the potato, milk, oil, eggs and salt in a blender.
5-Mix the cornstarch, flour and baking powder with a spoon and pour half of the dough into a greased and floured 30cm x 22cm tin.
6-Spread the stuffing, the Catupiry and cover with the remaining dough.
7-Sprinkle with oregano and take it to the medium oven, preheated, for 40 minutes or until golden.
Ready.

Creamy Chicken Potato Pie

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