Potpie
Description
The recipe won't take much time. Finely chop fresh parsley. Mix flour, margarine cubes, thyme, and parsley. Add 2–3 tablespoons of cold water to the dry mixture, mash it together, then place the dough in the refrigerator for 30 minutes. Pour 300 ml of chicken broth or plain water over chicken breasts, add 60 ml of dry white wine. Cut a lemon into four pieces and add the quarters to the chicken. Don't forget to add a bay leaf. Bring the liquid to a boil, reduce the heat, and simmer for 20 minutes. When the chicken is cooked, transfer it to a plate, let it cool, then cut into small cubes. Preheat the oven to 180°C. Heat a frying pan with a mixture of butter and vegetable oil. Dice the onion into small cubes and sauté in oil for 3–4 minutes until translucent. Slice mushrooms and add them to the pan with the onion. Sauté briefly, then add 1 tablespoon of flour, stir well to avoid lumps, and pour in the chicken broth. Finely chop one large carrot, celery, green onion, tarragon, parsley, dill, or any other preferred herbs. Add green peas, mix well, and transfer everything to the pan with the onion and mushrooms. Take six soufflé molds and fill them with the chicken filling, then add the vegetable mixture. Divide the dough into six portions and roll each portion out very thinly. Cover the molds with the dough, letting the edges slightly overhang. Make small cuts in the dough and brush with beaten egg. Bake in the oven for 50 minutes to 1 hour. Serve warm. Serve hot.