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Chicken pie
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Cozinha Da
@cozinhadagraca- Ingredients
- Recipe
- Chicken Breast1 kg
- Potato1 kg
- Porto Alegre Cheese400 g
- Onion1 unit(s)
- Olive250 g
- Milk300 ml
- Butter1 tablespoon
- Salt to taste
- Garlic2 unit(s)
- Colorific1 coffee spoon
- Straw Potato300 g
- Knorr chicken broth1 unit(s)
- Soybean Oil or Olive Oil1 tablespoon
- Water500 ml
- Green Smell to taste
- Corn starch1 tablespoon
- Chop the onion and garlic into small cubes.
- Use the pressure cooker to speed up the cooking of the chicken breast. In it add a tablespoon of soy oil or olive oil, the onion, garlic, colorific, salt and Knoor broth. Let it brown and add the chicken breast and water. Cook for 20 on pressure.
- While the chicken is cooking, cook the peeled potatoes for 20 minutes or until they are very tender.
- Once cooked, shred the chicken breast and use the strained broth to sauté the pie filling.
- In a large pan add the olives, parsley, and a spoon of cornstarch (already dissolved in water). This will make the filling creamier. Saute and then set aside.
- Mash the potatoes well.
- In another pan, add the butter, potato, milk and stir until a puree forms. Puree seasoning is optional.
- Select an ovenproof dish, make a layer of puree, then a layer of chicken. The third layer will be formed by half of the curd. Add another layer of puree, another layer of curd and finally the potato straw.
- Bake at 180 degrees for approximately 20 minutes.
- Finally, just serve it with a white rice and leaf salad ;-)
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