American dish pot-pie (English pot pie – pie in a pot) is a closed dough pie stuffed with vegetables and meat, which is traditionally prepared in a pot or in the form for baking. But pot-pie can also be prepared in portioned tins, so the dish looks more presentable and interesting. Fill the vegetable and chicken stews and cover on top in piles of filo dough sheets cut to fit each shape. It will be easier to do if you put the form on the dough and circle around with a sharp knife. After baking in the oven, you will be waited for delicious sweat-pie with a crispy crust and a delicious vegetable stuffed with chicken. Nutritional Information per serving: (4 total) Calories 4one 8, total fat 11 g., Saturated fat g., Proteins 46 g., Carbohydrates 32 g., Fiber G., cholesterol mg., Sodium mg., Sugar g. 
Time: 55 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken breasts on bone, skinless (approximately 0.8 kg.)
- 4 tbsp. lightly salted chicken stock
- 2 tbsp. l olive oil
- 3 large carrots, sliced in circles 1 cm thick. (1.5 Art.)
- 8 champignons, cut into 4 parts
- 2 stalks of celery, cut into pieces 1 cm thick.
- 0.5 tbsp. small turnips, cut in half or 4 parts, if large
- 1 tbsp. frozen pearl onions, thaw
- 1/4 Art. flour
- 1 tbsp. l chopped parsley
- 2 tsp chopped dill
- 0.5 tsp finely grated lemon zest
- 3 sheets of filo dough
- Paprika
Recipes with similar ingredients: chicken breasts, champignon mushrooms, carrots, celery, turnip turnips, filo dough, dill
Recipe preparation:
- Sprinkle 4 ramekin (240 ml.) In olive oil.
- Put the chicken breasts in a medium-sized pan, add broth (it should just cover the chicken) and bring to a boil. Cover, reduce heat, and simmer chicken at slow boil until it becomes strong to the touch, about 15 minutes.
- Remove the chicken from the broth, do not drain the broth. When she cool enough to hold it, shred or cut the breast into 1 vinegar slices, discard the bones. (if some pieces are still pinkish, don’t worry, they bake in the oven).
- Preheat the oven to 200 ° C.
- In a heavy frying pan with a non-stick coating on moderately Heat olive oil over high heat. Add carrots, mushrooms, celery, turnips, salt to taste and fry until vegetables brown for about 8 minutes. Add onions and fry for about 1 more a minute. Stir in the flour and cook for 1 minute.
- Pour in the deferred chicken stock and stir until it boils. Reduce the heat a little and cook at a slow boil until thick, about 5-6 minutes. Add chicken breast, parsley, dill, zest lemon, pepper and remove from heat.
- Lay out 3 sheets of filo dough in the workplace, spraying olive oil every layer. Sprinkle the last layer with salt, black pepper and paprika. Cut the stack in half and fold each other on a friend so that 6 layers howl.
- Cut 4 circles out of scissors or a knife for peeling vegetables dough so that they are the size of the holes of each frame. Arrange the chicken filling evenly over the ramekins and cover the test. Bake until bubbles appear so that the chicken bakes, and the dough is covered with a crispy golden crust, about 10-12 minutes.
