Easy and quick chicken pies with tart dough

Chicken pie is one of the family’s favorite pies. In mine, it’s the first choice, especially in the cold months of the year. Here, however, you know that I always have the easiest versions of the recipes that most people are looking for, i.e. traditional and comfort and fast. We will not say that a chicken with a rustic, handmade leaf would not like. It would drive us and most of us crazy. But the effort and time required cannot be created in our loaded everyday life. So we’re looking for solutions, just as tasty, but with a simpler execution. So we use a rag or puff pastry, if we like it better, make the chicken filling in a pot and bake until golden. We prepare a salad and have a full meal. Easy and fast chicken Ingredients: 4 tablespoons of butter – plus for the cooking vessel 1 onion – cut into cubes 4 whole carrots – cleaned and chopped into cubes 2 sheler stalks – finely chopped salt and pepper 1 tablespoon fresh thyme 2 large chicken breasts – cut into pieces 2 million 3 tablespoons flour 1 cup chicken broth 1 1/2 cup milk 3/4 cup frozen peas 1 packet of turmeric dough (contains 2 leaves) 1 egg – slightly beaten Execution: Preheat the oven to 220 degrees. Melt the butter into a large pan, over medium heat. Sauté the onion, carrot and celery along with a pinch of salt. Cook until the onions soften and have a little color. Add the fresh thyme and then the chicken and pepper well. Cook until the chicken starts to brown. Sprinkle with flour and cook for another minute. Pour in the broth and milk. Stir continuously, until the sauce thickens, in a slightly thinner form, than what we want our pie to have at the end, since it will tighten more during baking. Mix the frozen peas in and withdraw from the fire. Add some more salt and pepper, if necessary and set aside to cool. While the filling is cold, butter a tart or a round 20-caliber baking pan and make one sheet of curd. Put the cold filling on the baking pan, rub the exposed edges of the dough with a beaten egg. Put the second rag sheet on top and press down to seal the edges. Cut most of the leaves and tighten the compound with our fingers, making a shape of garland. Brush the top of the pie with the remaining egg in which we mix a spoonful of soup, water or milk. We open a small slit, star-shaped, in the middle to get the steam out. Bake for 30-35 minutes or until the dough is baked and the top is browned. Allow the pie to rest for 10-15 minutes before serving.