A chicken pie with the famous 3-ingredient Bake and Cake dough and a simple filling, in just 1 pan.
A Bake and Cake batter chicken pie with just 3 ingredients.
Recipe for 8 people.
Classic (no restrictions)
Preparation: 02:00
Interval: 00:40
TOOLS
EQUIPMENT
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for the CAKE DOUGH (CAKE AND OVEN DOUGH 3 INGREDIENTS):
– 200 g unsalted butter, chilled, cut into cubes
– 250 ml of fresh cream
– 4 cups wheat flour or enough to loosen it, + a little to open it up
– egg to taste For brushing
CHICKEN STUFFING Ingredients:
Рolive oil to taste (for the saut̩)
– 1 small onion(s), diced
– 3 cloves of garlic, chopped
– 600 g chicken breast, boneless
– lemon to taste
– 2 piece(s) of skinless and seedless tomatoes
– 1 tablespoon(s) of tomato paste
– green olives, pitted to taste, sliced
– parsley to taste
– 1 cup(s) cold milk (or homemade chicken broth (see recipe))
– 2 tablespoons cornstarch or enough to thicken
– Salt to taste
– pepper to taste
PREPARATION:
1. Separate the 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 the 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 to fill the pie.
PREPARATION:
CHICKEN STUFFING:
1. Wash the cherry tomatoes, make a small cross cut 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 them into the bowl filled with ice water to stop the cooking.
3. Remove the skin and seeds from the tomatoes and cut them into cubes.
4. Heat a pressure cooker, add a drizzle of olive oil.
5. Add the chicken and let it brown on each side for a few minutes.
6. Remove and leave out of the pan in a bowl.
7. In the same pan, sauté the onion in the olive oil until translucent.
8. Add the chopped garlic and brown quickly
9. Add the chopped tomato(s), tomato paste and season with salt and pepper.
10. Return the chicken to the pressure cooker. Cover with boiling water.
11. Raise the heat, cover and let it come to pressure.
12. Reduce the heat to medium and cook for 20 minutes after bringing to pressure.
13. While the chicken cooks, prepare the pasta.
CHICKEN PIE DOUGH:
1. In the food processor, mix the cubed butter with the cream. If you prefer, mix the ingredients in a bowl with a fork and then with your hands.
2. Gradually add the flour and work the dough with your hands until it comes apart. Depending on the flour, you may need a smaller or larger amount.
3. Divide the dough, separating about â…” of it for the bottom.
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 pan(s).
5. Place the dough on the rolling pin, roll it up and cover the shape, rolling the dough over the shape(s)
6. Line the bottom and sides of the molds with a removable base. Prick the dough several times with a fork to prevent it from swelling.
7. Save the rest of the dough for the top of the cake, wrapped in cling film to prevent it from drying out.
8. Preheat the oven to 180o C.
Chicken Stuffing:
1. After the estimated cooking time, remove the pressure and open the pan.
2. Drain the excess broth, keep some of it in a glass and let it cool. The rest can be used for other preparations.
3. Cover the pan again and shake it to shred the chicken. If you prefer, you can beat the chicken in a planetary mixer with a paddle.
4. Add sliced ​​olives and chopped parsley to the shredded chicken.
5. Mix cold milk or chicken broth with cornstarch and add to chicken stew.
6. Return to medium heat and cook for 5-10 minutes until thickened, stirring occasionally.
7. Season with salt and pepper. Turn off the fire.
8. Transfer to a refractory pan and spread well to cool more quickly.
CHICKEN PIE (ASSEMBLY):
1. Place the cold chicken filling (to avoid softening the dough) inside the mold lined with the dough. Level well.
2. Roll out the remaining reserved dough with a rolling pin. Wrap it lightly around the roll and unfold it on the pan, covering the filling. Press the edges with your fingers to finish. If you prefer, cut the dough into strips and make a lattice or braids to cover the cake.
3. Brush the dough with the beaten egg.
4. Place in the preheated oven at 180°C and bake for about 40 minutes or until golden brown.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, take advantage of the oven time to prepare it.
FINALIZATION AND ASSEMBLY:
1. Unmold.
2. Serve hot.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
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.
