Chicken pie

Chicken pie
Prepare ingredients.
Heat 1 liter of water in a cooking pot.
Add 2 teaspoons of salt.
Add 1-1,5 chicken breast (without bone and skin).
Bring to boil.
Skim off the foam that rises to the top.
Reduce heat to medium.
Chop 3-4 garlic cloves finely.
Melt 1/2 tablespoon of butter.
Put the garlic into the hot butter.
Fry garlic until it starts to get fragrant.
Add the garlic to the cooking pot.
Simmer for 30-45 minutes.
Remove chicken breast from the broth.
Cool slightly.
Melt 200 grams of butter.
Cool slightly.
Put 300 grams of flour into a bowl.
Add 1/2-1 teaspoon of salt.
Mix the ingredients.
Add 2 eggs.
Mix in gently.
Add melted butter step by step ...
... and stir in simultaneously.
Knead with hands until a pliable dough is formed.
Divide the dough into 2 portions.
Wrap both well.
Leave to rest for at least 30 minutes.
Cut the chicken breast into small cubes.
Transfer to a bowl.
Peel 2 carrots.
Cut the carrot into small cubes.
Add carrot cubes to the chicken.
Remove seeds from 1 green bell pepper.
Cut the green bell pepper into small cubes.
Add the green bell pepper to the bowl.
Chop 2 tomatoes finely.
Add the tomato to the bowl.
Mix in.
Heat 30 grams of butter in a cooking pot.
Put 30 grams of flour into the melting butter.
Mix in gently.
Add 200 milliliters of chicken broth.
Stir it until thickens.
Add 200-250 milliliters of whipped cream.
Stir until everything is mixed well.
Take a dough portion out of the fridge.
Place the dough in a baking tin.
Press the dough evenly into the base and sides of the baking tin.
Add the chicken meat-vegetable-mixture.
Add the béchamel sauce.
Flatten the top.
Take a baking paper.
Take an other dough portion out of the fridge and place the dough on the baking paper.
Make it flat.
Lift and flip the skin to cover the pie filling.
Remove the baking paper carefully.
Seal edge and flute.
Cut slits in several places in top crust.
Preheat the oven to 200°C.
Prepare 1 egg yolk.
Dip a pastry brush in the egg yolk.
Brush the top of pie with egg yolk.
Push baking tin into the hot oven.
Bake 30 to 40 minutes or until crust is golden brown.
Remove pie from the oven.
Let stand 5 minutes before serving.
Prepare serving.


Chicken pie is a pie consisting of a puff or shortcrust pastry with a filling of chicken meat and gravy. It's one of the most popular types of pie in Great Britain.


1 chicken breast (1-1,5)
330 grams flour
3 eggs
230 grams butter
4 cloves garlic
2 carrots
1 green bell pepper
2 tomatoes
250 milliliters whipped cream
3 teaspoons salt
200 milliliters chicken broth