Chicken Pot Pie

Directions

• Pasta
• In a bowl, add 200g salted butter or salted margarine (at room temperature);
• Add 3 cups (tea) of unleavened wheat flour (400g);
• Add 4 spoons (soup) of water (50ml) (if the dough is with butter) OR 2 spoons (soup) of water (25ml) (if the dough is with margarine);
• Mix well;
• Involve the dough in a bag and take the fridge for 1 hour;
• Filling
• Cook and shred 650 grams of chicken breast fillet;
• In a pan, add 1/4 cup (tea) of olive oil or oil (45ml);
• Add ½ tablespoon (soup) of grated or minced garlic (8 grams);
• Add 1 cup (tea) of grated or chopped onion (220 grams);
• Sauté a little;
• Add shredded chicken;
• Add 1 teaspoon of chimichurri;
• Add 3 teaspoons of salt (14 grams);
• Add 2 spoons (tea) of paprika or 8 grams or 1 spoon (tea) of annatto (4g);
• Add ½ tablespoon (soup) of oregano (1 gram);
• Add 1/2 teaspoon of black pepper (1 gram);
• Add ¼ cup (tea) of chopped green olives or 50 grams;
• Add 1 can of canned corn or 170 grams;
• Mix well;
• In a container, add 1/4 cup (tea) of wheat flour (30g) and 1 cup (tea) of chicken cooking water (110ml);
• Mix and add to the chicken;
• Mix and let cook for 3 minutes;
• Add 1 cup of cream cheese (200g);
• Add 2 tablespoons of chopped chives;
• Add 1 tablespoon of chopped parsley;
• Mix well and let cook for 5 minutes;
• Let the filling cool;
• Put the dough in a refractory (reserve a little less than half to make the casserole lid);
• Brush egg white on the sides;
• Add the stuffing;
• Add 250g or 300g of creamy Requeijão (catupiry type);
• Add the lid mass;
• Brush a beaten egg;
• Take to bake in preheated fire to 180 degrees for approximately 1 hour;
• Your creamy chicken casserole is ready!