gluten free chicken pie

The origin of the chicken pie recipe is uncertain, but it is believed to have originated in Europe, where savory pies were a common food.

The first written records of a chicken pot pie recipe were found in English texts, dating back to the 14th century. The English recipe was made with bread dough and a filling of chicken, vegetables and spices.

Chicken pie spread to other parts of the world, including Brazil, where it arrived in the 19th century, brought by European immigrants.

Characteristics of chicken pot pie

Chicken casserole is a savory pie made with bread dough and a filling of chicken, vegetables and spices. The dough is usually made with wheat flour, water, salt and yeast. The filling can be made with cooked and shredded chicken, vegetables such as carrots, onions and peppers, and spices such as salt, pepper and saffron.

Advantages of chicken pot pie

Chicken casserole is a versatile dish that can be served as a main dish or as a snack. It is also a relatively cheap and easy option to make.

Here is a simple chicken pot pie recipe:

Gluten-free chicken pie

 

Ingredients:

300 g of fresh cream (cream)

1 tablespoon powdered yeast

2 tea cups of rice flour

1 cup of sweet sprinkle tea

2 tablespoons of melted butter

1 teaspoon of salt

1 lightly beaten egg

1 egg yolk for brushing

1 filleted mold, 1.6 l

transparent PVC film for stretching the dough.

 

Method of preparation:

In a bowl, mix the rice flour, salt, sweet sprinkles, and baking powder, then add the cream, the egg, and the butter, and knead until it comes off your hands. Model a ball on the film and divide it into two equal parts, with one of the halves covering the entire bottom of the mold and stuffing (I used chicken). On a piece of cling film, stretch the other half of the dough with a rolling pin and cover the stuffing with it. Make strips, decorate the casserole, and that's it!