Chicken pot pie is that type of recipe that crosses generations: simple, comforting and always welcome. With a soft dough, proper fermentation, and a well-seasoned filling, it works just as well as an afternoon snack or for serving at get-togethers, parties, or even for everyday freezing.
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The secret lies in the balance between a well-kneaded dough and a creamy filling, which does not leak and keeps the tart soft inside. The result is a golden, aromatic savory dish with the taste of food prepared with calm and care.
See the step by step:
Ingredients
Mass
4 cups wheat flour 3 tablespoons sugar 10 g dry yeast 1 tablespoon margarine 1 egg 100 ml milk 150 ml water 1 egg yolk with a little oil for brushing
Filling
1 drizzle of oil 3 cloves of garlic, chopped 1 medium onion, chopped Parsley to taste Black pepper to taste Paprika to taste 150 g tomato sauce 100 ml water 500 g cooked and chopped chicken breast 2 tablespoons wheat flour 1/2 level tablespoon salt 1 can of cream
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
Heat the oil over high heat, fry the garlic until lightly browned and add the onion until wilted.
Season with parsley, black pepper and paprika.
Add the tomato sauce, water and minced chicken and cook for 3 minutes over low heat.
Add the salt and wheat flour, stirring for 2 minutes until the mixture thickens.
Finish with the cream, mix for 1 minute over high heat and set aside.
In a bowl, mix the flour, sugar and yeast.
Add the egg and margarine and mix.
Add the milk and water and knead for about 10 minutes until you have a soft dough that does not stick to your hands.
Cover and let sit for 20 minutes.
Divide the dough in half and roll out one of them with a rolling pin.
Spread half the filling, roll it tightly and cut it into pieces about two fingers thick.
Repeat the process with the other half of the dough.
Grease the molds with oil and place the pieces with the filling side up.
Cover and leave to ferment for 40 to 60 minutes.
Brush with the egg yolk mixed with the oil and sprinkle with parsley.
Bake in a preheated oven at 250°C for about 20 minutes, until they rise and are golden.
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