The highlight of this fantastic pie is the chicken and tomato filling and white sauce. Just warm up a pie and serve with a mild sauce.
It is necessary
- - 350 g of ready-made shortcrust pastry;
- - flour.
- For filling:
- - 1 small onion head;
- - 500 g chicken fillet;
- - 400 g of canned tomatoes;
- - 1 teaspoon of a mixture of dry herbs;
- - 1 tbsp. a spoonful of tomato puree;
- - salt and ground black pepper.
- For the sauce:
- - 300 ml of ready-made white sauce;
- - 50 g of Cheddar cheese - 50 g.
Instructions
Step 1
Roll out the dough on a floured surface and place in a 23 cm baking dish. Pierce the base with a fork and refrigerate for 20 minutes.
Step 2
Heat the oven to 200 degrees. Place baking paper and beans or peas on top of the dough. Bake in the oven for 10 minutes. Remove the beans and paper and bake for another 5 minutes until golden brown.
Step 3
Finely chop the onion, chicken fillet, chop the tomatoes. Take up the filling: fry the onion in hot oil for 4-5 minutes, until it becomes soft. Add chicken and fry until brown. Add tomatoes, tomato puree, and herbal mixture. Cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
Step 4
Reduce the oven temperature to 180 degrees. Spoon the filling onto the base of the pie. Top with white sauce so as to completely cover the meat, and sprinkle with grated cheese. Bake in the oven for 45 minutes, until the cake is golden brown. Cut into portions and serve hot.
