Pie Chicken In Creamy

Pie Chicken In Creamy

2 cups of shredded, cooked chicken breast
a cup of KNORR chicken broth two diced medium seedless tomatoes
green olives, cut into 1/2 cup (water)
two teaspoons of finely chopped parsley
1 tea cup of oil
1 cup milk for tea
4 eggs
1 tea cup of wheat flour
Baking powder, two tablespoons
1 sour cream can
Cream cheese, one cup
50 grams of fresh parmesan cheese

Combine the tomatoes, olives, parsley, half of the potty and KNORR chicken broth, and the chicken in a bowl. Reserve.

Set the oven to 180°C, the medium setting.
Butter and flour a big mold (30 cm in diameter). Reserve.

STEP 3 In a blender, combine the yeast, flour, milk, leftover KNORR chicken stock pot, and oil until well combined. The dough should be poured into the prepared shape before the filling is added.

STEP 4 Bake for 25 minutes in the oven.


Cream, cream, and cheese should all be well blended in a blender. Reserve.

STEP 6 Cover the pie with the topping and re-bake for a further 20 minutes, or until the topping is brown. Serve right away.

Eggs are a cheap and excellent source of high-quality protein. The egg white contains vitamin B2 and more protein than the yolk does, but there is less fat in the white than there is in the yolk. Selenium, vitamin D, B6, B12, and minerals including zinc, iron, and copper are all abundant in eggs. Yolks have a higher fat and calorie content than egg whites. They are a source of lecithin, a substance that promotes emulsification in dishes like mayonnaise, as well as the fat-soluble vitamins A, D, E, and K.