Rita Lobo teaches you how to make CHICKEN PIE. Irresistible, this chicken pie is delicious and has just the right creamy filling. The crispy dough is multipurpose and super practical. It doesn't even need to rest! #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the chicken: 1 whole chicken breast with skin and bone 1 large carrot 1 celery stalk with leaves 1 large onion or 2 small ones 3 bay leaves 5 black peppercorns 2 cloves 3 cups (tea) of water For the filling: 1 cooked and shredded chicken breast 1 cup (tea) of cooking broth 1 onion 3 cloves of garlic 2 tomatoes 1 tablespoon (soup spoon) of butter 1 tablespoon (soup spoon) of wheat flour 1 egg yolk (reserve the white for assembly) Salt and freshly ground black pepper (to taste) For the dough: 4 cups (tea) of wheat flour 1 teaspoon (tea) of salt 1 teaspoon (tea) of baking powder 200g of cold butter cut into 1cm cubes 1 can of cream with whey For assembly: 1 cup (tea) of grated Gruyère cheese 1 egg white 1 egg yolk for brushing (optional) Preparation: For the chicken: Wash and cut the carrot and celery into three pieces. Peel and cut the onion into four pieces. Transfer the vegetables to the pressure cooker, add the chicken, water, bay leaves, cloves and peppercorns. Cover and cook over high heat. When it starts to whistle, lower the heat and let it cook for 15 minutes. Turn off the heat and, when the pressure stops and all the steam has escaped, carefully open the pan. Remove the chicken breast and return the broth to medium heat, without covering the pan. Let it reduce a little more, to about a cup (tea). Meanwhile, remove and discard the skin and bones from the chicken. Shred the meat with two forks. If you prefer, place the chicken pieces in a blender and beat on low speed, until all the meat is shredded. For the filling: Peel and finely chop the onion and garlic. Peel the tomatoes (since there are only two, peel them with a sharp knife), cut them in half, discard the seeds and chop them into cubes. In a pan, heat the butter over medium heat. When it melts, add the onion, season with salt and black pepper and sauté, stirring constantly, until golden. Add the garlic and stir for another minute. Add the tomatoes and cook, stirring constantly, until a paste forms (it doesn't need to be smooth). Add the shredded chicken breast, season with salt and black pepper and mix. Sprinkle with the wheat flour, mix and turn off the heat. Pour in the broth and mix well. Add the egg yolk and stir vigorously. Return the pan to medium heat and stir for about a minute until it reaches a thick consistency, being careful not to dry it out. Taste and, if necessary, season with salt and black pepper. Turn off the heat and set aside. For the dough: Preheat the oven to 180ºC. In a large bowl, combine the flour, salt and yeast. Add the butter cubes and, with your fingertips, mix until it forms coarse crumbs, without completely dissolving the butter and leaving more pieces of butter scattered throughout the dough. Add the cream and knead just enough to form a ball. To assemble: Divide the dough into three parts. Set aside one part to close the pie. Form a ball with two-thirds of the dough and transfer to a floured surface. Using a rolling pin, roll the dough into a round shape until it is large enough to cover the bottom and sides of a 24-centimeter (9-inch) pie pan. Transfer the dough to the pan. Use a fork to poke holes in the bottom of the dough. Cover the dough with parchment paper and fill the bottom of the pan with uncooked beans, just to weigh it down. Bake in the preheated oven for 20 minutes. Remove the pie crust from the oven and carefully peel off the parchment paper with the beans. Sprinkle the bottom of the pie with half of the grated cheese, cover with the chicken filling and sprinkle again with the remaining cheese. Roll out the rest of the dough and close the pie with it. Use your fingertips to press the edges and remove the excess dough. In the center of the pie, use a small knife to make a small cross cut so that the steam can escape during baking. Use the leftover dough to make small balls about one and a half centimeters wide to decorate the pie. Dip the base of each ball in the reserved egg white and distribute it all over the edge of the pie. If you want a shinier appearance, brush the dough with an egg yolk beaten with 1 teaspoon of water. Bake in a preheated oven for about 40 minutes or until golden brown. Serve warm, but it is also great cold. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br