Mini chicken pies in pots
Description
The recipe won't take much time. Recipe, baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the main ingredients. Take the dough out of the freezer in advance. Wash and peel the vegetables.
- 2
Step 2
Dice the vegetables into small cubes. Heat olive oil in a frying pan and sauté the vegetables until golden brown.
- 3
Step 3
Add chopped basil, cumin, salt, and pepper to taste.
- 4
Step 4
Pour in the chicken broth and bring to a boil.
- 5
Step 5
Add the butter and flour, stir and cook until thickened.
- 6
Step 6
Add the chopped chicken breast and green peas, mix, cover with a lid, and remove from heat. The filling should be thick but still juicy.
- 7
Step 7
Place the filling into ramekins or individual baking molds.
- 8
Step 8
Roll out the dough into a thin sheet. Cut it into strips about 2 cm wide. Braid the strips as shown in the photo. The pattern is "goose feet": weaving through every 3 strips.
- 9
Step 9
Then, using the template, cut out circles the diameter of the ramekins.
- 10
Step 10
Carefully transfer the dough pieces to the molds using a spatula and brush the tops with lightly beaten egg. Bake in a preheated oven at [temperature] degrees for 35–40 minutes.
- 11
Step 11
Let it cool slightly and serve.