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Chicken pot pie and cream cheese

Chicken pot pie and cream cheese

A light, airy cake on puff pastry and tender chicken filling, slightly crispy crust and aroma of magic! Besides all these advantages - preparing minutes and also disappears quickly from the table :)

Cooking time 70 minutes Number of servings8

Ingredients for Chicken pot pie and cream cheese

Step-by-step instruction of cooking Chicken pot pie and cream cheese

Step 1

The filling is made quickly, so it is better to preheat the oven to 170.
Next, cut more or less finely the onions and garlic, quickly fry in a pan with a little oil - just until soft and the appearance of a delicious flavor.

Step 2

In a bowl, mix minced chicken, half a package of any cheese (about 100 g), chopped greens and chili pepper (to taste, optional). I had spicy Thai chili, added literally half, the slight kick was felt good!

Step 3

Season with salt and pepper. Add fried onions and garlic, break there egg. Thoroughly knead the stuffing!

Step 4

Take 1 layer of dough, cut off from him for 1/4 part of it. a large part of dough roll out to the size of the shape, quite thinly - about 3mm. to Put in form, good press Boca.

Step 5

Put the stuffing, carefully smoothed out. Preferably the filling put about 1 cm below the rim, as the juicy filling can a little to let the juice during the baking process.

Step 6

Thinly roll out the remaining smaller piece of dough, cut strips in cm wide. Decorate the cake with cute little lattice.
Lubricate the surface of the pie with the beaten egg yolk with a little water. Send in the oven for 40 minutes.

Step 7

During this time, the stuffing is baked, the pie is nicely browned. More is needed - so beautiful!

Step 8

If necessary, go with a knife between the form and the rim, pull out the pie and put on a plate. Serve immediately!
However pie is no less beautiful and was already cold :)