Name: Chicken pie with cream
Yield: 0
Ingredients: Flour - 2 Art.; Creamy - 160 Ml; Margarine - 100 gram; Soda - 1/3 Tsp; Sugar - 1 Tsp; Salt - 2 Tsp; Chicken fillet - 300 gram; Potatoes - 1 PC.; Bulb onions - 2 PC.; Black pepper - 1/4 Tsp; Chicken egg - 1 PC.

Ingredients for - Chicken pie with cream

1. Flour 2 Art.

2. Creamy 160 Ml

3. Margarine 100 gram

4. Soda 1/3 Tsp

5. Sugar 1 Tsp

6. Salt 2 Tsp

7. Chicken fillet 300 gram

8. Potatoes 1 PC.

9. Bulb onions 2 PC.

10. Black pepper 1/4 Tsp

11. Chicken egg 1 PC.

How to cook deliciously - Chicken pie with cream

1 . Stage

In one bowl, combine the soft margarine with the baking soda and flour and knead into crumbs. In another bowl combine the cream, salt and sugar.

2 . Stage

Pour the cream into the flour mixture and knead the dough. Place the dough in the refrigerator for at least an hour.

3 . Stage

For the filling, finely chop the chicken fillet, potatoes and onions. Season with salt and pepper.

4 . Stage

Divide the dough into two unequal portions. Roll out the larger portion into a circle and place on baking paper or a mold.

1. Stage. Chicken pie with cream: Divide the dough into two unequal portions. Roll out the larger portion into a circle and place on baking paper or a mold.

5 . Stage

Add the cream to the filling, mix well and spread it on the dough, leaving a little space on the sides.

6 . Stage

Roll out the second piece of dough into a smaller circle. Cut out a circle in the middle.

7 . Stage

Cover the filling with this dough and seal the edges. Place a pastry lid on top. Brush the pie with egg. Bake at 190 C for about 45-50 minutes. After 20 minutes of baking remove the cake, hook the lid with a knife and pour in the remaining 30 ml of cream little by little. Then cover and bake until tender.

1. Stage. Chicken pie with cream: Cover the filling with this dough and seal the edges. Place a pastry lid on top. Brush the pie with egg. Bake at 190 C for about 45-50 minutes. After 20 minutes of baking remove the cake, hook the lid with a knife and pour in the remaining 30 ml of cream little by little. Then cover and bake until tender.

8 . Stage

And what a smell... Our fragrant, delicious pie is ready!!! Initially, it is advisable to leave a little more dough for the lid than is left over from the circle you cut out to make it thicker. I had a thin one and it got a little damaged when I opened it.... But it didn't affect the taste at all!