Chicken pot pie 

Chicken pie is a classic American dish, prepared on several occasions, for holidays, Thanksgiving and other occasions that involve being together. Today I want to offer you the chicken and roast vegetable pie, actually born from the need to dispose of leftovers at home. I had some grilled vegetables left over from lunch, I cut them into strips and, since I also had minced chicken, I added that too! I leave you the recipe of my relatives overseas!

The term mess, usually, indicates a job done badly that must be remedied. Usually, in fact. Unless you're talking about gastronomy! Here then the meaning of this word changes radically and pasticcio becomes synonymous with a delicious dish, rich in ingredients and taste.

Look for example at the recipe that I propose today: a casket of buttery homemade shortcrust pastry that contains the soft filling based on lots of vegetables, fresh cream and delicate chicken meat. A dance between many ingredients in perfect harmony that translates into a single dish so tasty that when you bring it to the table, trust me, it will snatch applause and many requests for encores. The work in the kitchen is not little, but the final result deserves all the time spent on the recipe. So don't delay and let's get busy: it's time to... mess together!

Ingredients

3 cups white flour

1 large tablespoon baking powder

1/2 Butter Bar

1 Whole egg

1 large tablespoon canola oil

1/2 cup carrots Grated

1/2 cup red potato Grated

1/4 cup white onion Grated

2 Large tablespoons Parsley 

1/4 teaspoon ground black pepper

1 Unit Evaporated Milk Carnation 

1 pound chicken breast with 

1 Chicken Broth 

1 cup cheddar cheese Grated

1/2 cup green peas

1 egg yolk

Guidelines

For the dough mix the first 4 ingredients until unify well, cover with plastic wrap in a container and take to refrigerator for 30 minutes.  In a frying pan add the oil, carrot, potato, onion, parsley, cook for 5 minutes, add the Evaporated Milk, cheese, pepper, chicken and half of the cheese, mix until unified. Reservation. With the dough form two circles, line a mold, place the reserved filling, and add the other half of the cheese and peas, cover with the other circle, varnish with the yolk. Place in the preheated oven at 350ºF for 40 minutes. After the time remove from the oven, let cool. Unmold and serve.