CHICKEN POT PIE

CHICKEN POT PIE

Dough:

  • Milk – 100 ml.
  • Water – 100 ml.
  • Flour-500 gr.
  • Oil-50 gr.
  • Yeast – 1 tsp.
  • Sugar-0.5 tbsp.
  • Salt – 1 tsp.
  • Filling:
  • Chicken fillet-350 gr.
  • Mushrooms-120 gr.
  • Cheese-160 gr.
  • Onion-90 gr.
  • Garlic – 2 tooth.
  • Oil-20 gr.
  • Basil – 1 tsp.
  • Salt – 1 tsp.

First, prepare the dough. Sift the flour, add the yeast, salt, sugar and stir, make a recess in the middle. Take warm water and warm milk. Add to the flour. Also pour in the melted butter. Zamesit dough. Close the lid and remove to a warm place for 1.5 hours.

In the meantime, do the filling. In a preheated grill pan, place the sliced chicken fillet. Stir. When the moisture evaporates, add a piece of butter and fry for a short time. Next, add the onion, mushrooms, garlic, salt, and dried Basil. Mix well and close the lid. Keep on medium heat for 10 minutes. Then remove from the heat and cool.

Now take the dough, separate one-third, mash it a little and roll it out in a circle with a diameter of 30-35 cm. put it In a baking dish, lift the sides. Put the cooled filling on top and grate the cheese on a large grater pivot.

Roll out the second part of the dough into an oval, make small incisions with a knife in a staggered order. Place on top of the pie and gently stretch to the edges. Next, carefully fasten the edges and weave a pigtail. Brush with egg and bake at 250°C for 20 minutes.
Enjoy your tea!


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