Practical chicken pie: quick and good-yielding recipe

Practical chicken pie: quick and good-yielding recipe

With the rush of everyday life, it is sometimes difficult to think of a different dish to surprise the family. To overcome this problem, there is no better option than this practical chicken pot pie! It’s easy, convenient and delicious. Discover the recipe and try it today!

Practical chicken pie




Time: half past one

Performance: 8 servings

Difficulty: easy

Ingredients:

  • 3 eggs
  • 1/2 cup (tea) oil
  • 2 1/2 cups milk
  • Salt to taste
  • 2 cups cooked and chopped cassava
  • 1 cup (tea) wheat flour
  • 1 tablespoon of yeast
  • Margarine and wheat flour for greasing and flouring

Filling

  • 3 tablespoons of olive oil
  • 1 onion chopped
  • 2 crushed garlic cloves
  • 2 seedless tomatoes chopped
  • 1/2 cup (tea) tomato sauce
  • 1 chicken bouillon cube
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup chopped green olives
  • 1 cup hearts of palm, drained and chopped
  • 1/2 cup drained green corn
  • Salt and chopped parsley to taste
  • 1 cup (tea) of Catupiry®

Preparation method:

  1. In a pan, heat the oil over medium heat and fry the onion and garlic until golden brown.
  2. Add the tomato, sauce, broth and fry for 4 minutes.
  3. Add the chicken, olives, hearts of palm, corn, salt, parsley and sauté for 3 minutes.
  4. Turn off and let cool.
  5. Blend the eggs, oil, milk, salt and cassava in a blender.
  6. Mix the flour and baking powder with a spoon and distribute half of it into a 24cm springform pan with a removable edge, buttered and floured.
  7. Distribute the filling, the Catupiry® and cover with the remaining dough.
  8. Bake in a preheated medium oven for 35 minutes or until cooked through and golden brown.
  9. Leave to cool, unmold and serve.

Source: Terra

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