Brazilian recipe
Whole Wheat Chicken Pot Pie
Delicious whole wheat chicken pot pie with a crispy crust and creamy filling. A healthy and flavorful option for your main meals or side dishes.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta cheese
Milk (to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup (240 ml) cornstarch
1 cup (120 g) whole wheat flour
1 cup (120 g) all-purpose flour
1 cup (90 g) wheat bran
1 egg
1 teaspoon salt
1 tablespoon baking powder
100 g margarine
Vegetable oil (to bind the dough)
1 egg yolk (for brushing)
300 g fresh ricotta cheese
Milk (to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup (240 ml) cornstarch
1 cup (120 g) whole wheat flour
1 cup (120 g) all-purpose flour
1 cup (90 g) wheat bran
1 egg
1 teaspoon salt
1 tablespoon baking powder
100 g margarine
Vegetable oil (to bind the dough)
1 egg yolk (for brushing)
Where to find ingredients
Chicken breast, ricotta cheese, milk, parsley, chives, cornstarch, all-purpose flour, egg, salt, baking powder, margarine, vegetable oil, and egg yolk are commonly found in the dairy, produce, and baking aisles of most supermarkets. Whole wheat flour and wheat bran can be found in the baking or health food sections of larger supermarkets or in health food stores. Fresh herbs like parsley and chives are available in the produce section of supermarkets and at farmers' markets.
Preparation method
- Prepare the chicken breast, cook, and shred it
- In a bowl, prepare the filling: mash or process the ricotta
- Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or all-purpose flour), and salt to taste, mixing well to bind
- Incorporate the chopped parsley and chives, and other seasonings of your preference
- Let the filling cool
- In another large bowl, mix all the dry dough ingredients: cornstarch, whole wheat flour, all-purpose flour, wheat bran, salt, and baking powder
- Add the egg and margarine to the dry mixture and start working the dough, as if making a crumble topping
- Gradually add vegetable oil, just enough to bind the dough and have it start to come away from your hands without sticking
- To assemble the pot pie, prepare the top crust: place a portion of the dough in a plastic bag and roll it out into a rectangular shape, the size to cover your baking dish
- In a baking dish approximately 30 cm (12 inches) in diameter, line the bottom and sides with the remaining dough, which should be rolled out thinner
- Fill the dish with the cooled chicken filling
- Cover the filling with the top crust prepared in the plastic bag
- Brush the surface of the dough with an egg yolk
- Bake in a preheated oven at 200°C (400°F) for approximately 30 minutes, or until golden brown
- Serve the pot pie hot, with brown rice and watercress salad
Observations
Whole wheat chicken pot pie is a healthier variation of the traditional Brazilian recipe, offering a nutritious alternative without sacrificing flavor.
This recipe combines a crispy whole wheat crust with a savory chicken and ricotta filling, making it an excellent option for those seeking balanced, practical, and comforting meals. It's ideal for lunches, dinners, or even for packing in lunchboxes.
This recipe combines a crispy whole wheat crust with a savory chicken and ricotta filling, making it an excellent option for those seeking balanced, practical, and comforting meals. It's ideal for lunches, dinners, or even for packing in lunchboxes.
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