Pie Chicken: Recipes to Vary Your Weekly Meals

The pie of chicken is a simple dish but very versatile, since you can vary the recipe with the ingredients that you have for the house and get great flavors.

Pie Chicken Recipes to Vary Your Weekly Meals

The pie of chicken is a dish that can serve at lunch or dinner accompanied by fresh salads and have a full meal with protein, carbohydrates and fat q. b.

In addition to being great option when you want to take advantage of the potatoes and the chicken left over from the meal of the previous day, you can also vary the recipe and prepare a pie with sweet potatoor cassava.

In this article we have three suggestions with variations of spices that can adapt to your liking. Learn these recipes and be amazed with the different options to the traditional.

3 REVENUE PIE CHICKEN

1. PIE CHICKEN WITH SWEET POTATOES AND SPINACH

If you know the traditional recipe with potato, white, this tip with sweet potatoes will surprise you, in addition to being more nutritious. In case you want to opt for the typical recipe, just swap the sweet potato for the white.

– Ingredients for the filling chicken –

  • 1 spoon (soup) of oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 250 g of shredded chicken
  • 1 cup of spinach sauteed
  • 3 spoons (soup) of sauce tomato , homemade
  • 1 spoon (soup) full of cottage cheese
  • Thyme, basil, salt and pepper q. b.

– Ingredients for the puree –

  • 3 sweet potatoes
  • 1 spoon (soup) of oil
  • 2 spoons (soup) of minced onion
  • 1 clove of garlic finely chopped
  • Salt q. b.

– Mode of preparation –

  1. In a frying pan saute the onion in the olive oil until transparent. Add the garlic, chicken and sauté a bit more. Add the tomato sauce home and cook for 5 minutes. Lastly, add the cottage cheese, the spinach and season with thyme, basil, salt and pepper to taste.
  2. For the puree, cook the potatoes in a saucepan with water, enough to cover them. Then, saute the onion and the garlic in the olive oil and add the boiled potatoes mashed. Stir everything and season with salt.
  3. To assemble, place a portion of the puree in a tray and add the filling. Cover with the other half of the mashed potatoes and bake in the oven pre-heated to 180 degrees for about 10 to 15 minutes.

2. PIE CHICKEN WITH CASSAVA

The revenue pie of chicken can vary. Try to use cassava instead of the potatoes. Here’s how to get the right point of cooking manioc.

– Ingredients for the puree –

  • 1 kg of boiled cassava
  • 2 tablespoons of butter
  • 2 tablespoons cheese-cream

– Ingredients for the assembly –

  • 3 tablespoons of grated parmesan
  • 200 g of mozzarella

– Ingredients for the filling chicken –

  • 2 chicken breasts cooked and frayed
  • 1 chopped onion
  • 1 tablespoon of olive oil
  • 3 tablespoons tomato sauce
  • ½ Cup of olives, pitted
  • ½ Cup of corn
  • 2 tablespoons of chopped parsley
  • 2 tomatoes chopped

– Mode of preparation –

  1. Pass the boiled cassava is still hot by the potato masher, add margarine and mix. Then, add the cheese cream and mix well to incorporate. Book.
  2. For the filling, place a little oil in a pan and sauté the onion until translucent. Add the cut tomatoes, the olives, the corn, the tomato sauce, the parsley, the chicken and let it cook for 10 minutes.
  3. To assemble the dish lightly grease a baking tray with margarine and arrange half of the cassava, as well distributed. On top put the filling of chicken and slices of mozzarela. Make one more layer of manioc, another of mozzarella and finish with the parmesan.
  4. Bake in the preheated oven for 15 minutes until the surface is golden brown. Is ready to serve.

2. EMPADÃO DE FRANGO COM SOBRAS DO DIA ANTERIOR

If you have already roasted a chicken and have potatoes in the house or made a mashed potato to the meal of the previous day, do not waste. Make a delicious pie of chicken.

– Ingredients –

  • 350 g leftover roast chicken shredded without skin and without bones
  • 800 g of mashed potatoes
  • 2 onions
  • 2 cloves of garlic
  • 1,5 dl of tomato purée
  • 1 dl white wine
  • 1 dl of chicken broth
  • 2 spoons (soup) of margarine
  • 1 spoon (soup) of flour
  • 1 egg
  • Juice of 1/2 lemon
  • 1 pinch of paprika
  • 1 sprig parsley
  • Salt and pepper q. b.

– Mode of preparation –

  1. Chop the parsley finely and mix it with the mashed potatoes.
  2. Peel the onions and the garlic, cut the onions into half moons and finely chop the garlic.
  3. Throw them to a pan, add the margarine, bring to the simmer, season with salt and pepper and let cook until soft.
  4. Add a pinch of paprika, the chicken stock, the pulp of the tomatoes and the flour previously dissolved in the white wine and let it cook for 10 minutes, stirring regularly.
  5. Remove from the heat, chop and blend with the wand, and add the roast chicken and shredded the lemon juice, wrap and check the seasoning.
  6. Turn on the oven to 210 degrees. Spread half of the puree in a tray of crockery or pyrex dish, spread it over the prepared chicken, cover with the rest of the puree and smooth.
  7. Brush with the beaten egg and bake in the oven for 10 minutes or until douradinho. Remove and serve, if you want to accompanied with salad.