Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, baked chicken pie with potato cover (pastel tutup). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Thank you for watching our channel and videos. Don't forget to subscribe, share, click that like button, and comment down below. Pastel tutup is what they call this shepeherd's pie it in Indonesia. This dish is highly popular, especially among the Javanese community.
Baked Chicken Pie With Potato Cover (Pastel Tutup) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Baked Chicken Pie With Potato Cover (Pastel Tutup) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook baked chicken pie with potato cover (pastel tutup) using 31 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Baked Chicken Pie With Potato Cover (Pastel Tutup):
- Get broth:
- Prepare 1 onion
- Make ready 1 garlic
- Make ready 2 celery
- Take Leftover chicken breast
- Take 3 L water
- Prepare filling:
- Make ready 2 chicken breasts
- Get 1 can pork sausages
- Get 1 carrot
- Prepare 6 cloud ear fungus
- Prepare 1 boiled egg
- Prepare 75 g peas
- Get 1 handful glass noodle
- Take 5 garlic
- Get 10 shallots
- Make ready 1 onion
- Take 3 celery
- Make ready ground nutmeg
- Take white pepper
- Make ready Salt & sugar
- Get condensed milk
- Make ready fresh milk
- Make ready chicken broth
- Make ready margarine
- Prepare cover:
- Prepare 5 potatoes, steamed, mashed
- Prepare margarine
- Make ready milk
- Prepare Salt & pepper
- Prepare chicken powder
This classic chicken pot pie is the ultimate comfort food! Use a storebought pie crust with this easy chicken pot pie Chicken and Bacon Pot Pie with Sweet Potato Crust It is a chicken pie with potatoes, carrots, herb seasoning, and pastry topping. Fresh chives and parsley add flavor to this chicken pot pie.
Instructions 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
It is a chicken pie with potatoes, carrots, herb seasoning, and pastry topping. Fresh chives and parsley add flavor to this chicken pot pie. Use puff pastry, refrigerated pie pastry, or a homemade pastry Spoon chicken and vegetables into the prepared baking dish and fit the pastry over the filling. Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
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