parsley and olives in the filling. Let’s learn this amazing recipe.

Ingredients for chicken pot pie

Pasta

400 g wheat flour

200 g cold butter

1 whole egg and 1 egg yolk beaten for the dough

Salt to taste, you can use a teaspoon

6 tablespoons of milk

1 egg yolk to brush the dough

Stuffed

1 kg cooked and shredded chicken breast

One medium chopped onion

3 cloves of garlic, minced and crushed

2 tomatoes, chopped and skinned

A cup of cottage cheese

2 tablespoons olive oil

chopped parsley

1 can of green corn

A can of tomato sauce

1 full tablespoon of wheat flour

3 chicken broth cubes

Chopped black olives to taste

How to prepare chicken pot pie

Stuffed

1. Cook the chicken breast in a pressure cooker, shred it and set aside.
2. In a frying pan, put the olive oil and onion, let it become transparent.
3. Add the garlic and let it brown.
4. Then add the shredded chicken.
5. Then, in half a cup (tea) of hot water, dissolve the chicken broth cubes, pour over the stewed chicken.
6. Finally, add the wheat and stir constantly until creamy.
7. Add the chopped tomatoes without skin, the curd, the parsley, the green corn, the tomato sauce and the black olives, mix well and the filling is ready. Reserve.
8. Wait for the filling to cool well. Then put it into the saucepan batter.

Pasta

1. First, in a bowl, mix the wheat and butter until you get a crumbly mixture.
2. Then add the eggs, yolk, salt to taste and milk. Then, with the help of a fork, knead well until you have a smooth and homogeneous dough.
3. Shortly after, wrap the dough in plastic wrap and refrigerate for about 30 minutes.
4. Use half of the dough to line the baking dish, place the cooled filling, and use the other half to cover the filling.
5. In a bowl, beat the yolk with a fork and brush it over the casserole.
6. Place in a medium oven, preheated to 180 degrees and bake for about 40 minutes or until golden.