Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, baked chicken pie with potato cover (pastel tutup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baked Chicken Pie With Potato Cover (Pastel Tutup) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Baked Chicken Pie With Potato Cover (Pastel Tutup) is something that I have loved my whole life. They are nice and they look fantastic.
Free UK Delivery on Eligible Orders Looking For Chicken Pie Recipes? We Have Almost Everything on eBay. Broth: Boil a medium pot of water. Put the leftover chicken bones, unpeeled onion, and crushed whole garlic.
To get started with this recipe, we have to prepare a few ingredients. You can cook baked chicken pie with potato cover (pastel tutup) using 31 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Baked Chicken Pie With Potato Cover (Pastel Tutup):
- Get broth:
- Take 1 onion
- Make ready 1 garlic
- Prepare 2 celery
- Make ready Leftover chicken breast
- Get 3 L water
- Prepare filling:
- Get 2 chicken breasts
- Get 1 can pork sausages
- Take 1 carrot
- Make ready 6 cloud ear fungus
- Get 1 boiled egg
- Make ready 75 g peas
- Get 1 handful glass noodle
- Make ready 5 garlic
- Get 10 shallots
- Prepare 1 onion
- Prepare 3 celery
- Get ground nutmeg
- Prepare white pepper
- Get Salt & sugar
- Prepare condensed milk
- Prepare fresh milk
- Get chicken broth
- Make ready margarine
- Make ready cover:
- Prepare 5 potatoes, steamed, mashed
- Get margarine
- Make ready milk
- Prepare Salt & pepper
- Take chicken powder
See recipes for (no key) lime pie too. Use fork to make pattern on the potato. Remove from the oven, brush with margarine while its still hot. For the topping: Put the potatoes in.
Steps to make Baked Chicken Pie With Potato Cover (Pastel Tutup):
- Broth: Boil a medium pot of water. Put the leftover chicken bones, unpeeled onion, and crushed whole garlic. Boil for about 3 hours. And at the end of the boiling process, add celery.
- Prepare all the ingredients.
- Blend garlic and shallot. Heat the pan, melt the margarine, and sautee the blended onions.
- Chop the onion then sautee.
- Next, put the chicken, sausages, carrot in. Mix until it is cooked.
- Season with salt, pepper, nutmeg, condensed milk. Keep stirring. When it starts to dry, add some chicken broth.
- Last, put ear cloud fungus, glass noodle, and peas into the pan.
- Potato: steam then peel. Smash them then strain the potato until it smooth.
- Melt 1 spoonful of margarine, put the mashed potato in, add some chicken powder, add some broth and milk until it gets dry.
- Put the filling
- Cover with mash potato
- Sprinkle some cheddar cheese and bake for about 15 minute until it's golden brown
Remove from the oven, brush with margarine while its still hot. For the topping: Put the potatoes in. Stir in chicken, peas, corn and potato mixture; remove from heat. Unroll remaining crusts; place over filling. Thank you for watching our channel and videos.
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