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
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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