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
6
servings50
minutes1
hourFor 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!
