Brazilian recipe
Creamy Chicken Pot Pie
This creamy chicken pot pie is a classic of Brazilian home cooking, combining a practical dough with a succulent and flavorful filling.
0.0 / 5 from 0 reviews
Ingredients
2 cups all-purpose flour
1 egg
100 g margarine
1 teaspoon baking powder
1/2 teaspoon salt
250 g cooked and shredded chicken breast
1 onion, chopped
1/2 cup tomato sauce
1/2 cup chopped fresh parsley and scallions
5 eggs
1 carton (approx. 200g) table cream
100 g mild semi-hard cheese, cubed
Salt to taste
Black pepper to taste
1 pinch baking powder
1 egg
100 g margarine
1 teaspoon baking powder
1/2 teaspoon salt
250 g cooked and shredded chicken breast
1 onion, chopped
1/2 cup tomato sauce
1/2 cup chopped fresh parsley and scallions
5 eggs
1 carton (approx. 200g) table cream
100 g mild semi-hard cheese, cubed
Salt to taste
Black pepper to taste
1 pinch baking powder
Where to find ingredients
You can find all these ingredients at your local supermarket. Look for the shredded chicken in the poultry section, and use a semi-hard yellow cheese such as Havarti, Gouda, or Monterey Jack for the filling.
Preparation
- Mix the flour, one egg, margarine, the teaspoon of baking powder and salt in a bowl
- Knead the dough with your hands until it becomes smooth and homogeneous
- Grease a baking pan
- Spread the dough to line the bottom and sides of the pan
- Prepare the filling by sautéing the onion, tomato sauce, and chopped herbs
- Add the shredded chicken to the pan and mix well
- Distribute the chicken filling over the raw dough
- Scatter the cheese cubes over the chicken
- Beat the egg whites until stiff peaks form
- Gently fold in the egg yolks
- Add the table cream, salt, black pepper, and the pinch of baking powder to the egg mixture
- Pour this cream over the chicken filling
- Bake in a preheated oven at medium temperature for approximately 40 minutes until golden
Notes
A perfect option for quick meals, this pie pleases everyone with its soft texture and well-seasoned filling.
Ratings and comments