- For dough
- Flour 3 cups
- Butter 3/4 cup+1 tbsp • 717 kcal
- Eggs 2 • 130 kcal
- Salt 1 tsp • 1 kcal
- Milk 1/4 cup • 49 kcal
- For filling
- Chicken breast 1, skinless, cooked and stripped
- Butter 3 tbsp • 717 kcal
- Onion 3/4 cup, finely chopped
- Bell pepper 3/4 cup, finely chopped
- Marinara sauce 1 cup
- Chicken broth 1/2 cup
- Garlic 2 minced
- Coriander 2 tsp, finely chopped
- Carrot 3/4 cup, cooked and diced
- Corn 1 medium can
- Sour cream 1 cup
- Salt • 1 kcal
Although today's recipe, chicken pie, is the perfect choice to take advantage of the remains of a good roast chicken, is so good and is so easy to prepare that it is well worth using the chicken starting from scratch, any piece of chicken you it's perfect.
It is a recipe as simple as tasty, a chicken stew cooked with vegetables and accompanied by a thick sauce. This filling will be sealed with broken dough to continue its cooking in the oven. Although I have prepared the recipe in the simplest way, we can always add other vegetables like mushrooms or peas, flavor the sauce with other liquors or use the aromatic herbs that we like, all the options are valid, the key is that the chicken it is juicy and tender and the sauce is thick and thick. I assure you that this dish is absolutely delicious, more than good, at home has hooked us all, to start and not stop, try it and be convinced.
Cut the onion, bell pepper and carrot into small pieces. In a mortar, crush the garlic with the salt.
Heat the butter in a large saucepan and add the onions and garlic, saute until tender and transparent.
Add chicken breast and sauté incorporating with onions, garlic and butter. When well flavored, add chicken broth, marinara sauce, bell pepper, and chopped carrots.
Stir gently until all is incorporated, cook covered for 10 to 15 minutes or until the sauce is reduced. Before turning off the cooker, add the corn, coriander and sour cream.
Dough and pie.
In a mixing bowl, mix the flour, salt and butter until it forms crumbs. Slowly add eggs and milk to join the dough. It is possible, that the dough has a sticky consistency; In that case, you should add flour slowly until you get a dough that does not stick to the edges of the container.
Then, go to the floured table and divide the dough into two parts, not the same. One should be 2/3 and the other 1/3. Form two spheres with the mass and with a roller extend them. Spread the larger dough in a circle and move to a greased medium round refractory mold. Cover with cold filling. Spread the remaining paste and cover the cake. Cut the edges and varnish with egg.
Bake at 350 F for 45 to 50 minutes. Let cool for a few minutes before leaving so that the filling fits more.