Find out how to make an irresistibly tasty Chicken Pie! This recipe is an invitation to the palate, combining a soft, crunchy pastry with a generous filling of shredded chicken, fresh vegetables and a touch of herbs. Learn how to make an empadão that delights at first bite, guaranteeing an explosion of flavors in every bite. Ideal for gathering the family around the table, this preparation is the perfect combination of technique and simplicity, resulting in a dish that will win every heart at the table.
INGREDIENTS
Pasta:
- 500g wheat flour
- 250g diced cold butter
- 1 egg
- 1 pinch of salt
- Cold water (approximately 100ml)
Stuffing:
- 500g cooked and shredded chicken breast
- 1 chopped onion
- 2 chopped garlic cloves
- 2 chopped tomatoes
- 1 grated carrot
- 1 can of green corn
- 1 can of peas
- 200ml tomato sauce
- Salt and pepper to taste
- Chopped greens to taste
Assembly:
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
HOW TO MAKE THIS CHICKEN PIE
- First, mix the flour with the pinch of salt in a large bowl. Add the diced cold butter and mix until you get a crumbly texture.
- Then add the egg to the mixture and incorporate gently until a homogeneous dough forms. If necessary, gradually add cold water until the dough starts to come together. Avoid stirring too much to avoid making the dough heavy.
- Then wrap the dough in plastic wrap and refrigerate for about 30 minutes to rest.
- Then, while the dough is resting, prepare the filling. In a pan, sauté the onion and garlic until golden. Add the shredded chicken, tomatoes, grated carrot, green corn, peas and tomato sauce. Season with salt and pepper and add the green peppercorns. Cook for a few minutes and set aside.
- Then preheat the oven to 200°C. Divide the dough into two parts, one slightly larger than the other. Roll out the larger part with a rolling pin on a floured surface to a thin thickness.
- Then line the bottom and sides of a pie tin with the open dough, leaving an overlap at the edges.
- Place the prepared filling over the dough in the mold, spreading it evenly.
- Roll out the second piece of dough and cover with the filling. Bring the edges of the dough together, pinching with your fingers to seal.
- Make small cuts in the surface of the pie to allow the steam to escape during cooking. Brush the surface with the beaten egg yolk. Bake in the preheated oven for approximately 40-45 minutes or until golden brown.
- Finally, remove from the oven when golden brown and leave to rest for a few minutes before slicing and serving your delicious chicken pie.
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