Share
- Ingredients
- Recipe
- Chicken1 kg
- Wheat flour1 kg
- Margarine Qualy500 g
- Tomato sauce2 unit(s)
- Cottage cheese1 unit(s)
- Egg Yolks4 unit(s)
- Sour cream1 unit(s)
- In a pan put your chicken to cook, after cooked shred it.
- After shredded, take it to the fire, sauté and season to taste, put the tomato sauces, milk cream and cottage cheese, mix and leave it very creamy.
- In a pot, place the flour, margarine and two egg yolks, mix very well, until it forms a buttery dough, which is firm and at the same time creates cracks when pressed.
- In a shape or refractory place the dough on the bottom and on the edge, modeling with your fingers and hands, then take it to pre-bake that part of the dough for 20 min at 200 degrees.
- After the pre-baked dough comes out of the oven, place the stuffing that was reserved, and with the rest of the dough cover the pie, then take 2 more yolks and brush on top of the pie.
- Bake for approximately 50 minutes at 200 degrees, until the top is golden brown.
Did you like this recipe?
You may also like
Val's pie
By
chicken pie
By
Creamy chicken pie
chicken pot pie