There’s nothing more practical for lunch or to take to the office than a pie; prepare this chicken and vegetable pie the night before. It can be eaten cold or hot, and if you pair it with a salad, you'll have a complete meal.
Cook the chicken breast with a little salt, bay leaf, onion, and a clove of garlic.
Shred it finely, cook it in a skillet with butter, salt, pepper, and herbs.
Finely chop the celery and leek (previously disinfected).
Add the chopped vegetables to the skillet. Drain the can of Clemente Jacques® Vegetable Salad and pour it into the mixture.
Incorporate the cream cheese and mix everything until perfectly combined, adjust the seasoning with salt and pepper.
Flour a clean surface and a rolling pin, cut the dough into 2 parts. Roll it out until each half is about 1cm thick.
Carefully place it in a pie or tart mold. Prick with a fork, this will help prevent it from puffing up.
Wait until the filling is warm and place it inside the mold.
Cover the pie with the rest of the dough, making sure the base joins with the top of the dough. Make a cross cut in the center and press the edges of the pie with a fork.
Beat the egg yolk and with a brush or a napkin coat the pie, this will give it a golden color when baked.
Bake at 180°C for about 15 minutes. Check that the puff pastry is not raw; if necessary, cover with aluminum foil to prevent over-browning and ensure it cooks.
Let it cool slightly before cutting, you can serve it warm or completely cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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