Chicken pies

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  • For the dough
  • Flour: 500 g
  • Mararina: 240 g
  • water: 2 dl
  • pinch of salt: 1
  • For the filling
  • chicken: ½
  • onion: 1
  • Bacon: 100 g
  • gems: 2
  • Lemon juice: taste.
  • Vinegar: taste.
  • Salt: taste.
  • Pepper: taste.
  • Salsa: taste.
  • Nutmeg: taste.


For the dough: Pour the flour in a bowl and make a hole in the center. Throw it margarine, salt and water. Loved everything, cover with a damp cloth and place in the fridge for an hour.

Roll out dough and spread out the forms, reserving a part of the mass to cover the pies. Lay the stuffing already prepared in each of them, and tape, uniting the edges with a little egg yolk or milk.

Bake at 200 c for 20 minutes. For the filling: Cut the chicken into small pieces. Take it to the pot along with the onion and parsley, chopped, fried bacon and a wire of vinegar.

Add a little water (just enough to cover the meat) and let it cook on a low heat, stirring occasionally.

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