2 h 15 min620 kcal4 portions

Exclusive Chicken Pie with Deep Flavor and Tender Texture

Name: Exclusive Chicken Pie with Deep Flavor and Tender Texture
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 300 g potato; 150 g onion; 50 g fresh celery (stalk); 100 g carrot; 50 g quality unsalted butter; 35 g wheat plain flour; 500 ml homemade filtered chicken broth; 150 ml semi-skimmed cream; 500 g whole fresh skinless chicken breast pieces (premium organic); 5 g sea salt; 1 g freshly ground white pepper; 3 g fresh thyme; 3 g fresh rosemary; 250 g extra plain flour for dough; 125 g cold unsalted butter cut into cubes; 60 ml ice-cold water; 2 g pinch of salt

#One-pot meal#Chicken#Potato#Poultry#Vegetables

This premium chicken pie combines sophisticated techniques and premium ingredients for an unforgettable gourmet experience. Slowly stewed vegetables, rich chicken broth with fresh herbs, and precisely prepared dough create a harmonious flavor symphony that will delight even the most demanding gourmets.

Ingredients

Vegetable base and sauce

300 g potato150 g onion50 g fresh celery (stalk)100 g carrot50 g quality unsalted butter35 g wheat plain flour500 ml homemade filtered chicken broth150 ml semi-skimmed cream500 g whole fresh skinless chicken breast pieces (premium organic)5 g sea salt1 g freshly ground white pepper3 g fresh thyme3 g fresh rosemary

Dough

250 g extra plain flour for dough125 g cold unsalted butter cut into cubes60 ml ice-cold water2 g pinch of salt

Procedure

Preheat the oven to 180 °C (356 °F) with top and bottom heat, prepare a shallow baking dish (about 2 liters capacity), and lightly grease it with butter.
Make the dough: in a cool bowl, mix flour with salt, add cubes of cold butter, and work the butter into the flour with your fingers or a special dough tool until coarse crumbs form. Gradually add ice water and mix until the dough comes together smoothly. Wrap the dough in plastic wrap and chill for at least 1 hour.
While the dough is resting, prepare the chicken filling: dice the onion, celery, and carrot into small cubes, and cut the potatoes into very small cubes. Melt butter in a pan over medium heat and gently sauté the vegetables for 10 minutes until soft but not browned.
Add the flour to the vegetables and stir for 1 minute to create a light roux. Gradually pour in the filtered chicken broth and cream, adding fresh thyme and rosemary simultaneously. Stir constantly and simmer gently until the sauce thickens to a creamy consistency, about 8 to 10 minutes.
Meanwhile, cut the chicken breasts into even pieces, season lightly with salt and white pepper, and quickly fry them in butter or ghee over high heat until golden but still juicy.
Stir the chicken pieces into the thick vegetable sauce, mix well, remove herb stems, and let the mixture cool slightly.
Take the dough out of the refrigerator, roll it out on a floured surface into a circle about 30 cm in diameter. Pour the mixture into the prepared baking dish and carefully place the rolled dough on top. Press the edges firmly against the dish and trim any excess dough.
Make several small cuts or decorative patterns on the dough surface to allow steam to escape, then brush it with beaten egg yolk for a golden shine.
Bake in the oven for 40-45 minutes until the surface is evenly golden brown and the filling is gently bubbling. After baking, let the pie rest for 10 minutes to let the flavors harmonize.

Nutritional values

Calories

620 kcal

Proteins

45 g

Carbohydrates

35 g

Fats

40 g

Saturated fats

18 g

Fiber

5 g

Sugar

4 g

Cholesterol

95 mg

Sodium

700 mg

Portions