Creamy Chicken Pie with Buttery Crust

Name: Creamy Chicken Pie with Buttery Crust
Prep time: 40 min
Total time: 1 h 30 min
Yield: 8
Ingredients: For the crust:; 400 g all-purpose flour without leavening; 1 small egg; 1 egg yolk; 230 g Friato salted butter; 1 tsp salt; 1 level tbsp sugar; For the filling:; 900 g Friato chicken breast; 1 chopped onion; 2 tbsp cornstarch; Salt, paprika, lemon pepper, garlic, black pepper, and red pepper flakes to taste; Chopped fresh herbs (cheiro-verde) to taste; Olives to taste; Sweet corn to taste; Friato cream cheese (requeijão) to taste; Friato mozzarella to taste; Water for cooking

Prep time40 min
Total time1h30
Servings8

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Ingredients List

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For the crust:
400 g all-purpose flour without leavening
1 small egg
1 egg yolk
230 g Friato salted butter
1 tsp salt
1 level tbsp sugar
For the filling:
900 g Friato chicken breast
1 chopped onion
2 tbsp cornstarch
Salt, paprika, lemon pepper, garlic, black pepper, and red pepper flakes to taste
Chopped fresh herbs (cheiro-verde) to taste
Olives to taste
Sweet corn to taste
Friato cream cheese (requeijão) to taste
Friato mozzarella to taste
Water for cooking

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Prepare the crust: In a bowl, mix the flour, egg, egg yolk, salted butter, salt, and sugar. Knead until you get a uniform dough that doesn't stick to your hands. If necessary, add a little more butter, gradually, until reaching the ideal consistency.
Let the dough rest: Wrap the dough in plastic wrap and refrigerate for 15 to 25 minutes. Meanwhile, prepare the filling.
Season the chicken: Season the Friato chicken breast with salt, paprika, lemon pepper, garlic, black pepper, and red pepper flakes to taste, mixing well to distribute the seasonings.
Cook the chicken: In a pan, sauté the onion until golden. Add the seasoned chicken and let it brown, adding small amounts of water when necessary. Then, cover with water and cook until the chicken is tender and completely cooked through.
Prepare the creamy filling: Shred the chicken and reserve approximately 300 ml of the cooking broth. After the broth cools, dissolve the cornstarch in it and pour the mixture over the shredded chicken. Cook over medium heat, stirring until thickened. Finish with chopped fresh herbs (cheiro-verde), olives, and sweet corn to taste.
Assemble the pie: Roll out the dough into a thin layer and line the bottom and sides of an approximately 29 × 20 × 5.5 cm baking dish. Distribute the chicken filling and add the Friato cream cheese (requeijão) and mozzarella, spreading evenly to make the pie even creamier.
Cover the pie: Use the remaining dough to cover the filling, sealing the edges well. If desired, decorate the surface with strips or small details made from the dough itself.
Bake and serve: Bake in a preheated oven at 180 °C for approximately 35 to 45 minutes, or until the crust is baked and lightly golden. Remove from the oven, let cool for a few minutes, and serve.