Chicken Pot Pie

Ingredients

Filling

• 500 g chicken breast, cubed
• 1 cup potato, finely diced
• 1 onion, finely chopped
• 2 garlic cloves
• 1 cup peas and carrots
• 2 cups water
• 2 chicken stock cubes or a packet of powder
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp black pepper
• A pinch of cardamom
• A pinch of nutmeg
• A pinch of ground cloves
• 4 tbsp flour
• 2 tbsp parmesan
• 4 tbsp butter
• Olive oil

Dough

• 1 cup flour
• 1/4 cup olive oil
• A pinch of salt
• A pinch of sugar
• A pinch of milk powder
• Water for kneading

Method

1. Fry the chicken in 2 tbsp olive oil with the salt, black pepper and spices.
2. Remove the chicken. In the same pan soften the onion, then the garlic, potato, carrots and peas, cover and cook while stirring, adding 2 tbsp olive oil.
3. Add the butter, then the flour, then the 2 cups water with the stock cubes, return the chicken and let it thicken together. Add the parmesan.
4. Dough: knead the ingredients well and let it rest. Roll out with olive oil, fold in from each side, roll and fold again, rest, then roll out thin.
5. Put the chicken and vegetables in a baking dish, cover with the dough and bake in a preheated oven from below for 15 minutes, then brown the top. Serve with rice if you like.

Notes

Brush the dough with egg yolk for a nicer color.