Brazilian recipe
Homemade 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 sides.
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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 dessert spoon (about 5g) baking powder
100 g margarine
Soybean 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 dessert spoon (about 5g) baking powder
100 g margarine
Soybean oil (to bind the dough)
1 egg yolk (for brushing)
Where to find ingredients
Chicken breast, ricotta cheese, milk, parsley, chives, cornstarch, whole wheat flour, all-purpose flour, wheat bran, eggs, salt, baking powder, margarine, soybean oil, and other seasonings can be found at most supermarkets and grocery stores.
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 ingredients for the dough: 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
- Add soybean oil gradually, 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, large enough to cover your baking dish
- In a baking dish approximately 30 cm in diameter, line the bottom and sides with the rest of the 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 about 30 minutes, or until golden brown
- Serve the pot pie hot, accompanied by brown rice and watercress salad
Observations
The whole wheat chicken pot pie is a healthier variation of the traditional Brazilian recipe, offering a nutritious alternative without compromising on flavor.
This recipe combines a crispy whole wheat crust with a flavorful 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 lunch boxes.
This recipe combines a crispy whole wheat crust with a flavorful 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 lunch boxes.
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