You know when you take the pie out of the oven and think it’s so beautiful that you can’t believe you made it? Hahahaha. I already made a post just about this pasta, which is wonderful! I’ve also posted a chicken pie, but at the time the photos were ugly and didn’t do justice to its incredible flavor. Today I took a special look at the pie and that’s why it’s going to happen again!
Massa:
3 cups (tea) of wheat flour;
1/2 cup (tea) butter or margarine at room temperature;
1/2 cup (tea) of oil;
1/2 cup (tea) of milk;
1 yolk;
1 tablespoon of baking powder;
1 teaspoon of salt.
Mix everything until it becomes a homogeneous mass. As the yolk may be larger or smaller, if your dough is dry, add a little bit of milk, if it is soft, add a little bit of flour.
I can even roll out this dough with a rolling pin, but when it comes to transporting it to the removable mold, it breaks. As it is very easy to work with, I take small pieces and place them at the bottom and sides of the mold, pressing with my fingertips. Once that’s done, just add the filling and cover.
For the filling:
1 shredded chicken breast;
1/2 chopped onion;
1/2 can of green corn;
1 packet of powdered chicken broth (or tablet);
2/3 cup of cream cheese;
3 spoons of grated parmesan cheese;
Salt, pepper and parsley to taste.
I sautéed the onion in butter, added the chicken breast, corn, sprinkled with chicken broth and added 1/4 cup of water and left it on low heat for a few minutes. I added the cream cheese, parmesan cheese, adjusted the salt and added freshly ground white pepper. Finally I added the chopped parsley.
Assembly:
After covering the bottom and sides with the dough, add the filling, which must be completely cold. To cover, you can use the rest of the dough and make a smooth “lid”, or latticework (like mine). To make the lattice, roll out the dough with a rolling pin (you don’t need to add flour to the surface), cut strips and make the lattice.
I don’t like brushing the egg yolk on the completely raw dough, I put the pie in the preheated oven at 200º and after 40 minutes I take it out, brush on the egg yolk and return it to the oven.
Mine spent a total of 1h and 30m in the oven. But this varies a lot, so keep an eye on when the golden dough will be ready.
This pie is delicious hot or cold and the dough is still great the next day!
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