Chicken pie

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  • For the dough
  • Flour: 2 cups
  • Margarine: 2/3 cup
  • Salt: 1 teaspoon
  • Gem: 1
  • Chilled water: 6 to 8 tablespoons
  • For the filling
  • Chicken: 2 bifinhos of the chest
  • Flour: 4 tablespoons
  • Water: 4 cups
  • Milk: 1/2 cup
  • Butter: 3 tablespoons
  • Onion:



Stir in the flour, vegetable fat and salt and knead until you get sandblasted. Add yolks and stir more. Gradually stir in water, frozen, and knead until you connect as well. Wrap in plastic wrap and place in the freezer for at least an hour.


Take the water to the heat with parsley, bay leaf and the carrot cut into small pieces. Add the salt, chicken breasts and leave the kitchen until they become soft. Book half of this broth.

Shred the chicken cooked. Separately, chop the onion and saute in butter. Add the flour, stir and add the tomatoes peeled and sliced chicken, milk and the remaining stock of cooking. Let it cook for a few minutes on low heat, stirring occasionally, until the mixture thickens.

Season with salt and pepper. Remove the dough from the freezer and divide into two. With half a line tarteira. Pour the filling of chicken in the middle and cover with the other half of the dough.

With a toothpick or a fork, chop the mass. You can brush the top of the pie with egg (or just clear) and bake in the oven for about half an hour.

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