Pie Chicken

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The pie than chicken, is a dish that's delicious with a crispy pastry and the filling yummy. The ingredients are easy to find, and for this dish it's a perfect choice for a birthday party at home, for a snack for the kids or for your guests. Learn to make this recipe traditional and go for it!

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup butter (or margarine), cold and cubed
• 1 egg
• 1 teaspoon salt
• 1/4 to 1/2 cup of cold water (if required)
• 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, cut into small cubes
• 1/2 cup of corn (can be frozen or canned)
• 1/2 cup green peas (can be frozen or canned)
• 1 medium tomato, chopped
• 1/4 cup of green or black olives sliced
• 1/2 cup heavy cream (or milk)
• 1/4 cup grated parmesan cheese (optional)
• 1 teaspoon paprika or paprika
• Salt and pepper to taste
• 1 tablespoon of parsley or green onions, chopped (optional)
• 1 egg yolk, beaten (for brushing dough)

Preparation:

• 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.
• Add in the egg, and in the water: Make a well in the center of the flour mixture and add the egg. Mix until the dough begins to come together. If necessary, add cold water, one tablespoon at a time, until the dough is smooth and to keep it together. Do not handle too much weight.
• Rest the dough: Form a ball with the dough, wrap in plastic wrap and refrigerate for at least 30 minutes.
• 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, about 5 minutes.
• Add the chicken, and veggies: Add the shredded chicken, carrots, corn, peas, tomatoes, and black olives. Cook for a few more minutes, until the vegetables are tender.
• 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 parsley or chives, if using. Let the stuffing cool down.
• Preheat in the oven: Pre-heat the oven to 356 °F
• 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 lightly floured surface until it is the size of a way that you are going to wear.
• 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.
• To add to the filling: Insert for the filling of chicken on the way to spread the batter, spreading it evenly.
• Cover the pie: 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.
• To bake: Bake them in the oven and bake for about 40-50 minutes, or until the pastry is golden brown and crispy.
• Cool and serve Allow the pie to cool slightly before slicing. Serve it warm, or at room temperature.

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