Chicken pot pie

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Chicken pot pie is a delicious and versatile option for lunch or dinner. It is also a popular recipe for birthday parties or as a simple snack with the kids. Below, you will find a classic chicken pot pie recipe with a crispy crust and a tasty filling.

Ingredients

Weight:

• 2 ½ cups all-purpose flour
• 1 cup butter (or margarine), cold and diced
• 1/4 cup ice water (approximately).
• 1 egg
• 1 teaspoon salt

Filling:

• 2 tablespoons of olive oil.
• 1 medium onion, chopped
• 2 cloves of garlic, finely chopped
• 2 chicken breasts, cooked and frayed (or 2 cups shredded chicken)
• 1 medium carrot, grated
• 1/2 cup of corn (can be frozen or canned)
• 1/2 cup green peas (can be frozen or canned)
• 1 medium tomato, finely chopped
• 1/2 cup green or black olives, sliced
• 1/4 cup heavy cream (or milk)
• 1/4 cup grated parmesan cheese (optional)
• 1 teaspoon paprika or paprika
• Salt and pepper to taste
• 1 tablespoon parsley, chopped (optional)

Cover:

• 1 egg yolk, beaten (for brushing dough)

Instructions

Weight:

1. Prepare the dough: In a large mixing bowl, whisk together the flour and the salt. Add the cold butter and mix it in with your fingertips until it forms a farofa (manioc flour) thick. If you prefer, you can use a food processor for this step.
2. Add in the egg, and in the water: Make a well in the center of the flour mixture and add the egg and cold water. Mix together until it forms a homogeneous mass. If necessary, add more water, a tablespoon at a time until the dough come together. Do not handle too much weight.
3. Rest the dough: Form a ball with the dough, wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling:

1. Many of the spices and seasonings: Heat the olive oil in a large saute pan over medium-high heat. Add the onion and garlic and sauté over medium heat until they are soft and translucent.
2. Add the chicken, and veggies: Add the shredded chicken, carrots, corn, peas, tomatoes, and black olives. Cook for a few more minutes, stirring from time to time.
3. Season and finish the filling: Add paprika or paprika, and salt and pepper to taste. Make the cream and, if desired, grated parmesan cheese. Cook, covered, for another 5 minutes, until the filling is well mixed and smooth. Finish with the parsley, if you're not using it. Let the stuffing cool down.

Assembly:

1. Preheat in the oven: Pre-heat the oven to 356 °F
2. Open the dough: Remove the dough from the refrigerator and divide it in to two parts, one for the background and one for the cover. Open up a larger portion of the dough on a surface lightly floured work together until it's the size of a way that you are going to wear.
3. Fill in the form: Line the bottom and sides of a pie pan with the dough to open up. Make sure that the ground covers all edges of the form.
4. To add to the filling: Insert for the filling of chicken on the way to spread the batter, spreading it evenly.
5. Cover the pie crust: Open up a smaller portion of dough and place over filling. Can you make a drawing of the ground, or to create straps for a cover-type lattice. If you like, brush it with egg yolk to a golden brown and shiny.
6. To bake: Bake them in the oven and bake for about 30 to 40 minutes, or until the pastry is golden brown and crispy.
7. Cool and serve Allow the cake to cool a little before slicing. Serve it warm, or at room temperature.

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