Recipe: Chicken pot pie step by step with pictures | Handy.Recipes

Chicken pot pie

Cooked Chicken Pie

Nutritional Value

Yes, yes, it's a chicken pie, don't get the wrong idea. It's all very simply explained: kota in Greek is chicken, hence the name. Chicken pies are widespread and there are many variations, with different kinds of dough and a variety of fillings. The pita is served warm, but remains very tasty even when cooled. This pita, when topped with a salad, makes a great lunch or dinner. You can also make small pita breads in portions, which makes a great snack for work or school.

Author of the recipe

Ingredients for Chicken Pie "Coppita":

  • Chicken fillet (if small, 3) - 2 pcs
  • Leeks - 1 pc
  • Petiole celery - 2 pcs
  • Carrots - 2 pcs
  • Butter - 30 g
  • Olive oil (plus some to grease the molds) - 1 tablespoon
  • Wheat flour / Flour - 2 tablespoon
  • Milk (hot) - 400 ml
  • Nutmeg - to taste
  • Black pepper - to taste
  • Salt - to taste
  • Egg yolk - 1 pc
  • Flaky puff pastry - 700 g

How to cook chicken pie "kotopita" step by step with photos

Thaw the dough. Boil chicken in salted water. I usually add green leeks for flavor, you can add your favorite sprouts or boil them in water. Prepare the vegetables, wash, peel. Grate carrots, dice celery and leeks into small cubes.

The chicken is also cut into cubes. You can just break it up into fibers, but I prefer it sliced.

Heat butter and olive oil in a frying pan and put carrots, celery and leeks. Braise for 8-10 minutes until the celery and leeks are soft.

Add flour and nutmeg. Stir well.

Gradually add hot milk, kneading well so that no lumps form in the sauce. Boil the sauce for a few minutes, stirring. The sauce should thicken. Season with salt and pepper.

Add chicken, stir and remove from heat. Leave the stuffing aside to cool. This is rule number 1 if you do not want the bottom layer of dough in the pie to get soggy. Preheat oven to 180 degrees.

Pour the dough into a greased baking pan. Be sure to make a skirt. Don't forget to run a fork all over the dough so that it doesn't puff up too much when baked. The 700g dough in the ingredients is optional. I had 2 sheets of 425g dough. I didn't need all the dough, I cut the rest into squares, sprinkled with sugar and cinnamon and baked at 180 degrees for about 15 minutes. The puff pastry came out sweet and fluffy. If you decide to make individual patties, simply cut the dough into random sized rectangles. Place the filling on one half and cover with the other half. Using a fork, press both sides together.

Put the pastry in the preheated oven for 10-15 minutes. Take out the mold, brush the dough with egg yolk and put it back in the oven, literally for a minute. If the dough puffs up, that's okay, just give it a rinse.

If the dough has slid down the rim a little bit, that's okay too, it has not yet reached maturity and you can pull it back into place a little. Spread the filling in the dough form.

Cover with the second layer of dough and seal the seam. I'm not much of a decorator, so I just nudge the top layer on the outside of the bottom layer and press it against the edge of the baking dish. Be careful, the mold can be quite hot, don't get burned! Then make a few notches or holes in the top so the pita doesn't puff up. I like to use a pizza cutter to mark the future slices. Brush with the rest of the egg yolk and thin it with water. Put the pan back in the oven and bake for another 35 to 40 minutes. Use your oven as a guide.

Take out the ready cake and let it stand to cool a little. Serve the kotopita warm or when cooled.

Nutritional Value:

Whole Dish:
4703.3 Calories
202.5 g
237.1 g
461.4 g
159.4 Calories
6.9 g
8 g
15.6 g

Leeks, Salt, Black Pepper, Flour, Wheat Flour, Butter, Olive Oil, Chicken, Carrots, Tender, Milk, Vegetable, Flaky Pastry, Nutmeg, Bread, Egg Yolk, Salted, Celery, Cakes, Dough

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