chicken pot pie

Learn how to make a delicious chicken pot pie that is creamy and tasty! See how easy it is and surprise your friends and family with this recipe!

Chicken Pot Pie

Recipe by Caion Alves
Servings

6

servings
Prep time

50

minutes
Cooking time

1

hour 

For your chicken pot pie to be perfect, you need these ingredients for the dough and stuffing. 
Follow the step-by-step preparation method!

Ingredients

  • Pasta
  • 200g salted butter or salted margarine (at room temperature)

  • 3 cups unbleached wheat flour (400g)

  • 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)

  • Filling
  • 650 grams of frozen chicken breast fillet

  • 1 liter of water for cooking the chicken

  • 1/4 cup (tea) olive oil or oil (45 ml)

  • ½ tablespoon grated or minced garlic (8 grams)

  • 1 cup (tea) of grated or chopped onion (220 grams)

  • 1 teaspoon chimichurri

  • 3 teaspoons salt (14 grams)

  • 2 spoons (tea) of paprika or 8 grams or 1 spoon (tea) of annatto (4g)

  • ½ tablespoon oregano (1 gram)

  • 1/2 teaspoon black pepper (1 gram)

  • ¼ cup (tea) of chopped green olives or 50 grams

  • 1 can of canned corn or 170 grams

  • 1 cup (tea) chicken cooking water (110ml)

  • 1/4 cup (tea) wheat flour (30g)

  • 2 cups (tea) of chicken cooking water (220 ml)

  • 1 cup of cream cheese (200g)

  • 2 tablespoons minced chives

  • 1 tablespoon minced parsley

  • 250g or 300g of creamy catupiry cheese

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!

Recipe Video



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