Delicious Chicken Pot Pie
by Tavolino
A classic savory pie with a buttery, melt-in-your-mouth crust and a juicy shredded chicken filling, perfect for snacks or family meals.
Ingredients
- All-purpose flour 400 g
- Cold butter 200 g
- Egg 1 unit
- Egg yolk (for the dough) 1 unit
- Salt to taste
- Milk 6 tablespoons
- Chicken breast 1 kg
- Onion 1 unit
- Garlic 2 cloves
- Oil 2 tablespoons
- Tomato sauce 200 ml
- Egg yolk (for brushing) 1 unit
Preparation
- 1
In a bowl, mix 400 g of all-purpose flour with 200 g of cold butter until it resembles coarse crumbs.
- 2
Add 1 egg, 1 egg yolk, 6 tablespoons of milk, and salt to taste to the mixture.
- 3
Knead until you get a smooth dough. Wrap in plastic wrap and let it rest in the refrigerator.
- 4
Cook 1 kg of chicken breast in water, shred, and set aside.
- 5
Sauté 1 chopped onion and 2 cloves of garlic in 2 tablespoons of oil.
- 6
Add the shredded chicken and 200 ml of tomato sauce. Cook for 10 minutes.
- 7
Roll out half of the dough with a rolling pin and line the bottom and sides of a pan.
- 8
Spread the chicken filling over the dough in the pan.
- 9
Roll out the remaining dough and cover the pot pie, sealing the edges well.
- 10
Brush 1 beaten egg yolk over the surface of the dough.
- 11
Bake in a preheated oven at 180°C for 40 minutes or until golden brown.