🇧🇷 ChefTaico
@
Classic chicken pot pie recipe featuring an elastic crust on the bottom and top, and a creamy filling made using the chicken's own cooking broth.
Recipe Video
Ingredients
- Chicken breast with bone and skin
- Lemon
- Salt
- Pepper
- 2units de Bay leaves
- Basil
- Lard
- Onion
- Garlic
- Carrot
- All-purpose flour
- Chicken cooking broth
- Margarine
- All-purpose flour
- 1/2box de Heavy cream
- Salt
- Egg (for brushing)
- Water (for brushing)
Instructions
Cook the chicken breast (with bone and skin for the broth) in a pressure cooker for about 20 minutes, adding lemon, a little salt, and pepper. Include bay leaves and basil for flavor during cooking.
Dica: Use the chicken cooking broth in the filling instead of adding water or milk.
Prepare the dough by mixing the margarine, all-purpose flour, half of the heavy cream, and a little salt.
Dica: Add more heavy cream if necessary until the dough stops sticking to your hands.
Knead the dough for about 2 minutes, pushing and folding, to develop the gluten and make it elastic, as it will be used for both the bottom and the top crust of the pie.
Dica: Add a little more flour only when rolling out the dough.
Divide the dough into two portions. Roll out both pieces into a square shape large enough to line the baking dish (bottom) and to cover (top), using flour on the counter and on the dough to prevent sticking.
Dica: The bottom crust should be rolled slightly larger than the top and pressed into the bottom and sides of the baking dish, folding the excess inward.
Shred the cooked chicken, reserving the broth, and prepare the filling hash by heating lard with onion, garlic, and carrot quickly, without letting them brown or burn.
Dica: The chicken should not be overcooked to remain juicy.
Add the shredded chicken to the sautéed vegetables, season with salt and pepper to taste, and incorporate all-purpose flour, mixing well to create a base.
Dica: Check the salt and pepper at this stage.
Add the chicken cooking broth, stirring until the filling thickens and reaches the desired creaminess, leaving pieces of chicken visible.
Dica: The goal is a creamy filling, not a dry one.
Let the filling cool; then, cover the lined bottom crust of the pie with the cool filling.
Dica: The filling must be cold so as not to prematurely bake the bottom crust before going into the oven.
Roll out and cover the pie with the second portion of dough, adjusting the edges where the dough pieces meet by pressing lightly to seal.
Dica: You can fold the bottom edge dough up and over the top edge dough to create a slightly crisp crust on the corners.
Cut sequential slits in the top crust to allow steam to escape during baking.
Dica: This prevents the pie from puffing up or rupturing undesirably.
Brush the surface of the pie with beaten egg mixed with a little water to promote browning.
Dica: Applying the egg wash will ensure a beautiful color after baking.
Bake the pie in a preheated oven at 350°F for about 30 minutes, or until the crust is completely cooked through and golden brown.
Dica: Do not over bake, as the filling is already cooked and might dry out.
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Cuisine Type
brasileiraRequired Equipment
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