Rita Lobo teaches how to make CHICKEN PIE. This is one of those dishes that generate passion and analysis about the perfect point of the dough, buttery and crumbly at the same time, the perfect level of moisture in the filling, and of course, the olives, which cannot be left out. #NhacGNT #CozinhaPrática #RitaLobo Ingredients: For the filling: 4 cups (tea) of cooked and shredded chicken breast 2 onions 2 tomatoes 2 cloves of garlic 1 cup (tea) of milk 3 tablespoons (soup) of butter 3 tablespoons (soup) of wheat flour strips of 1 lemon peel 1 bay leaf 2 cloves 2 tablespoons (soup) of coarsely chopped parsley freshly grated nutmeg to taste salt and freshly ground black pepper to taste For the dough: 4 cups (tea) of wheat flour 300 g of cold butter 2 eggs 1 teaspoon (tea) of salt For assembly: 16 pitted green olives 2 egg yolks 1 teaspoon (tea) of water Preparation method: For the filling: Cut an onion in half, peel one of the halves and attach the bay leaf to it, piercing it with the cloves. In a medium saucepan, place the chicken breast, the studded onion and the lemon peel strips. Cover the chicken with water and cook over high heat. Once it boils, lower the heat and let it cook for 20 minutes. Reserve ¾ cup of the chicken cooking broth. Using tongs, transfer the chicken breast to the cutting board and, using two forks, shred the meat while still hot into fine pieces. Peel and finely chop the garlic cloves and the remaining onion. Wash, dry and cut the tomatoes in half; discard the seeds and cut each half into 0.5 cm cubes. Place the butter in a large saucepan over medium heat to melt. Add the onion, season with a pinch of salt and sauté for 2 minutes until wilted. Add the tomato and sauté for 3 minutes, until it begins to break down. Add the garlic and stir for 1 minute to perfume. Add the shredded chicken, season with 1 teaspoon of salt and pepper to taste, and mix well. Pour in the reserved chicken broth and cook, stirring occasionally, for about 8 minutes or until dry. Add the wheat flour and mix well. Pour in the milk and season with nutmeg to taste. Cook over medium heat, stirring occasionally, for about 3 minutes or until thickened. Turn off the heat and stir in the chopped parsley. Transfer the filling to a bowl and let it cool to room temperature before assembling the pies — if the dough is too warm, it may become soggy and become hard when baking. Meanwhile, prepare the dough. For the dough: In a large bowl, mix the flour and salt. Cut the butter into cubes and transfer to the bowl. Using your fingertips, mix the butter and flour together, pinching until it forms crumbs, without completely dissolving the butter. In a small bowl, crack one egg at a time and add to the flour. Knead well with your hands until you have a uniform dough. Using a baker's spatula (or knife), divide the dough: ⅔ to make the pie bases and ⅓ for the topping. To assemble: Preheat the oven to 180°C. Separate 16 medium pie molds. Cut the olives into quarters. If you prefer, you can put a whole olive per pie. In a bowl, mix the egg yolks with the water. Set aside. To form the pie bases: cut the larger portion of the dough into 16 pieces. Shape one piece into a ball, flatten it with your hands and place it inside a mold. Using your fingertips, press the dough to cover the bottom and sides of the mold. Distribute the chicken filling inside the molds, about 3 tablespoons per pie, and place 4 pieces of olive in each one. To shape the pie lids: place the smaller portion of dough between two open plastic bags – pie dough is very brittle and may crack when rolled out. Using a rolling pin, roll out the dough until it is about 0.5 cm thick. Using a glass (with a mouth slightly larger than the mold), cut out discs of the dough. Cover a mold with a disc of dough and press the edge firmly with your fingertips to close it. Run a small knife around the edge of the mold to remove any excess dough – add all the scraps to the rest of the dough to roll out more discs and close all the pies. Transfer the molds to a large baking tray and brush the surface of each pie with the egg yolk and water mixture – this will make them golden brown when baked. Bake the pies for about 45 minutes, or until golden brown. Remove from the oven and let cool before unmolding. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br