The chicken pie is a delicious dish which, if you have had the chance to visit Britain or north America, you will probably have already tried. It is a rich main course (it could almost be considered a meal on its own) based on chicken, made even more delicious by the addition of a generous helping of mushrooms and fragrant spring onions, and a creamy and delicate sauce. As a topping for the contents of the pie, we find a shell of puff pastry, perfectly crispy, which goes with the chicken sauce wonderfully, mouthful after mouthful. When you have learned to make this recipe, it will become your own, and will always be a part of your family’s mealtimes.
Primoljo extra virgin olive oil, Gallone bottle 0,250 lt
Datterino tomato sauce
Caroselle, wild fennel
White chickpeas (ready) with vegetable broth
“I Pelati” hand made peeled long tomatoes au naturel
Capers from Salento in sea salt 75gr
Red onions in negroamaro wine
"Cuettu" Mellow cooked grape must
Preheat the oven to 200 °C. Take a pan and melt a knob of butter with a little oil. Add the chicken strips and stir for 5 minutes until browned. Then add the washed and sliced mushrooms and onions. Mix well, then add a spoonful of flour and mix again. Then add the mustard, sour cream, thyme, chicken broth, salt, pepper and nutmeg. Stir well and let the sauce reduce. When the sauce has thickened to a creamy consistency, pour it into an ovenproof baking dish. Roll out the pastry and cover the contents of the pie and dish, cut off the excess pastry and seal the edges. You can use the excess pastry to make decorations for the top of the pie. Brush with egg yolk, then bake for 25 minutes.