There chicken pie it is a second dish similar to one rustic cake stuffed, very rich and tasty, which is prepared with the chicken, vegetables and pasta brisée as a crisp cover.

Pasta and chicken

Although the preparation may seem long and complex, it actually involves a few simple steps.
You can use a homemade pasta brisée or a packaged one.
Some people like the variant with the puff pastry or with the pasta, but the original recipe includes the brisée because more compact and crunchy.
As for the chicken, it should be boiled and then mixed with the rest of the ingredients, but if you have an advanced cooked grilled chicken will be fine anyway, it's a good idea to recycling creative.

Chicken pie recipe

Boil About 500 g of chicken breast cut into pieces and keep the broth aside.
Cut into cubes of the potatoes, with washers of the onions and finely chop an onion.
Cook all the vegetables in a pan with oil and then add the frayed chicken.
Add the broth and add a spoon of cornstarch previously dissolved in 100 ml of cold water.
Cook everything for about 5 minutes adding 200 g of cream.
Once cold, pour this mixture into a well-buttered ceramic baking dish and cover with the pastry brisée so that the meat still bake inside the pasta shell.
Make sure that the pasta covers the filling and then create a beautiful chaplet with excess paste.
Someone uses pasta also to create the base of the cake. In this case, it should be well pitted because it cooks perfectly.
Brush the surface with an egg beaten or with milk and cook in a hot oven at 180 degrees for about 30 minutes.
The chicken pie should be served warm with a potato or pea purée or with sautéed mushrooms.

How to make pasta brisée

If you want to prepare pasta at home, the procedure is very simple.
Jumbled up 300 g of 00 flour with 80 g of butter and 60 g of lard.
Add slowly about 180 ml of cold water and knead the dough with your hands until it has become smooth and homogeneous.
At this point roll out the dough with a rolling pin and place it on the baking dish cutting out the excess and pinching to create an edge.

The variants

As we said you can cover the chicken pie with pasta brisée or puff pastry or fillo.
With the brisée you will get a crispy crust, with the puff pastry you will get a soft and slightly friable result, but not very crispy, and with the phyllo a lot of crunchiness and extreme friability.
You can add some seasonal vegetables to enrich the filling and then cabbage in winter, peas in spring and zucchini in summer.
Finally, we invite you to try the version covered with mashed potatoes also known as Shepherd's pie. In this recipe the chicken and vegetable mixture is always covered in a baking dish not from pasta, but from a generous amount of mashed potatoes that in the oven will turn into a light golden crust, very soft in the heart.