Chicken pie

If you want to prepare something special but have few ideas, we suggest this delicious chicken pie. It’s a very pleasant pie and simple to prepare! If you going to receive visits this recipe is an excellent option. Bon appetit!!!

By Pedro Barbosa

Category: Chicken, Meat, Pies, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings:: 4

Prep Time:15 m

Cook Time:1:10 h

Total Time:1:25 h

Ingredients: bacon, béchamel sauce, butter, cheese, chicken, coriander, corn starch, eggs, garlic, milk, nutmeg, olive oil, onion, pepper, shortcrust pastry, worcestershire sauce

(1 votes, 5.00 out of 5)

Units: Metric (Units: US)

Ingredients

3 chicken breasts (about 800 grams (1 3/4 pounds))
50 ml (1/4 cup) olive oil
50 grams (1 3/4 ounces) raw bacon
3 cloves of garlic
1 medium onion
Nutmeg (to taste)
Coriander (to taste)
1 egg yolk
200 ml (1/2 pint (236 ml)) whipping cream
1 tablespoon Worcestershire sauce
200 grams (7 ounces) shortcrust pastry
125 grams (4 1/2 ounces) grated cheese
Salt (to taste)

For the béchamel sauce:

200 ml (about 1 cup) milk
2 tablespoons corn starch flour
1/2 tablespoon butter
Pepper (to taste)
Nutmeg (to taste)
Salt (to taste)

Directions

For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
Place the chicken breasts cut into pieces, the coriander, the Worcestershire sauce, the peeled garlic, bacon cut into pieces, nutmeg, pepper and the salt in a food processor and pulse until well chopped.
Place the olive oil and the chopped onion in a frying pan and saute until the onion start to turn slightly golden brown, stirring occasionally. Add the chicken mixture, stir and cook over medium-low heat about 15 minutes, stirring occasionally. Turn off the heat and drain the chicken with a colander; set aside.
Preheat the oven to 180ºC (350ºF).
Combine together the béchamel sauce, the cream and the egg yolk.
Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the shortcrust pastry and prick the bottom with a fork.
Place the chicken over the pastry and drizzle with the béchamel mixture. Sprinkle with grated cheese and bake until golden brown, about 40 to 45 minutes.
Turn off the heat and serve.