Easy Chicken Pie, which can be frozen

Chicken pot pie, with 3-ingredient dough and filling in one pot, simple and can be frozen without cooking

Chicken pie

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta.. A chicken flan with Bake and Cake dough with only 3 ingredients. To make the cake and freeze it, finish the recipe steps, leave it unbaked, and place it in the freezer. To prepare after freezing, thaw or take directly from the freezer to the oven. In this case, the cooking time will be longer. As for the cake to be defrosted, brush the egg and continue cooking until golden brown.

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• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HEREI the online meal menu is practical and you SAVE at the supermarket.
• PORTIONOR: 1 BIG CAKE, SEE RECIPE FOR 2, 4 OR 6 PEOPLE, CLICK HERE.
• TIME LAPSE: 00:40 (or enough time to bake the cake)
• PREP TIME : 2:00 am
• TOOLS: 1 chopping board, 2 trays, 3 bowls (1 optional), 1 slotted spoon, 1 or more ramekins with removable base, rolling pin, 1 brush, 1 refractory.
• EQUIPMENT: Conventional, Processor (optional). Mixer (optional)

INGREDIENTS – Click here to see the shopping list.

Want to see how to make Banana Pie using the same 3-ingredient dough? Click HERE and LOOK IN TERRA DEGUSTA.

INGREDIENTS FOR THE CAKE Dough:

• 200 g unsalted butter, cold, diced
• 250 ml of fresh cream
• 4 cups wheat flour or just enough to loosen, plus a little more to open.
• 1 egg(s), diluted with a little water and a pinch of salt – for brushing

CHICKEN STUFFED INGREDIENTS:

• Olive oil to taste (for frying)
• 1 unit (of) small onion(s), diced
• 3 minced garlic cloves
• 600g chicken breast, boneless
• lemon juice)
• 2 unit(s) tomato(s) without peel and without seeds
• 1 tablespoon(s) of tomato paste
• Pitted green olives, sliced
• chopped parsley to taste
• 1 cup (tea) milk or chicken broth (see recipe), cold
• 2 tablespoons cornstarch or just enough to thicken
• salt
• Pepper

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Season the chicken breast with lemon, salt and pepper.
3. Bring a pot of water to a boil and prepare a bowl of ice water (for peeling tomatoes). Don’t throw away the water, it will be used to cook the chicken.
4. Peel and chop the onion and garlic into cubes.
5. Wash, dry and chop the parsley. Slice the olives.
6. Start by preparing the chicken filling because it needs to cool down to fill the pie.

PREPARATION:

CHICKEN FILLING:

1. Wash the tomato(s), score a small cross at the base and immerse them in the pan with boiling water for 2 minutes.
2. Remove from the boiling water with a slotted spoon and plunge into the bowl of ice water to stop the cooking process.
3. Remove the peel and seeds from the tomatoes and cut them into cubes.
4. Heat a pressure cooker, add a drizzle of oil.
5. Add the chicken and brown it on each side for a few minutes.
6. Remove and leave out of the pan in a mixing bowl.
7. In the same pan, saute the onion in the olive oil until translucent.
8. Add the minced garlic and saute quickly
9. Add the chopped tomatoes, tomato paste and season with salt and pepper.
10. Return the chicken to the pressure cooker. Cover with boiling water.
11. Turn up the heat, cover and let it come to pressure.
12. Reduce the heat to medium and cook for 20 minutes after pressing.
13. While the chicken is cooking, prepare the pasta.

DOUGH FOR CHICKEN PIE, WITH 3 INGREDIENTS:

1. In the food processor mix the diced butter with the milk cream. If you prefer, mix the ingredients in a bowl with a fork and then with your hands.
2. Gradually add the flour and knead or knead the dough with your hands until it gets to a point where it frowns. Depending on the flour, you may need less or more.
3. Divide the dough, separating about ⅔ down.
4. Roll out the dough with a rolling pin on a smooth and lightly floured surface. The size should be large enough to cover the bottom and sides of the shapes.
5. Place the dough on the rolling pin, roll it up and cover the mould, spreading the dough over the mould(s)
6. Line the bottom and sides of the removable bottom molds. Pierce the dough several times with a fork to prevent it from swelling.
7. Reserve the rest of the dough for the top of the pie, wrapped in plastic wrap to keep it from drying out.
8. Preheat the oven to 180°C.

Chicken Stuffing:

1. After the estimated cooking time, remove the pressure, open the pan.
2. Drain the excess broth, reserve a part in a glass and let it cool. The rest can be used for other preparations.
3. Cover the pan again and swirl to shred the chicken. If you prefer, you can beat the chicken in the planetary mixer with the spatula.
4. Add the sliced ​​olives and chopped parsley to the chicken pieces.
5. Mix the cold milk or chicken stock with the cornstarch and add to the chicken stir-fry.
6. Return to medium heat, cook for 5 to 10 minutes until thickened, stirring occasionally.
7. Season with salt and pepper. Put out the fire.
8. Transfer to a refractory and spread out well to cool faster.

CHICKEN PIE (ASSEMBLY):

1. Place the already cold chicken filling (so as not to soften the dough) inside the mold lined with the dough. Level well.
2. Open up the rest of the reserved dough with the roll. Roll it lightly into the roll and unroll it over the form covering the filling. Press the edges with your fingers to finish. If you prefer, cut the dough into strips and make a grid or braids to cover the cake.
3. Brush the pastry with the beaten egg.
4. Place in a preheated oven at 180°C and bake for about 40 minutes or until the top is golden brown – time may vary – monitor.

FINISHING AND ASSEMBLY:

1. unmold the chicken pie still hot, beware..
2. Serve it hot.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.