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Baked Chicken Pie With Potato Cover (Pastel Tutup)
Baked Chicken Pie With Potato Cover (Pastel Tutup)

Before you jump to Baked Chicken Pie With Potato Cover (Pastel Tutup) recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to baked chicken pie with potato cover (pastel tutup) recipe. 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 cook Baked Chicken Pie With Potato Cover (Pastel Tutup):
  1. Provide broth:
  2. Take 1 onion
  3. Use 1 garlic
  4. Prepare 2 celery
  5. Get Leftover chicken breast
  6. You need 3 L water
  7. Provide filling:
  8. Provide 2 chicken breasts
  9. Prepare 1 can pork sausages
  10. Provide 1 carrot
  11. Provide 6 cloud ear fungus
  12. Prepare 1 boiled egg
  13. Prepare 75 g peas
  14. Provide 1 handful glass noodle
  15. Use 5 garlic
  16. Prepare 10 shallots
  17. Take 1 onion
  18. Use 3 celery
  19. Get ground nutmeg
  20. Get white pepper
  21. Provide Salt & sugar
  22. Provide condensed milk
  23. Take fresh milk
  24. Take chicken broth
  25. Prepare margarine
  26. Take cover:
  27. Take 5 potatoes, steamed, mashed
  28. Take margarine
  29. You need milk
  30. Use Salt & pepper
  31. Provide chicken powder
Instructions to make Baked Chicken Pie With Potato Cover (Pastel Tutup):
  1. 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.
  2. Prepare all the ingredients.
  3. Blend garlic and shallot. Heat the pan, melt the margarine, and sautee the blended onions.
  4. Chop the onion then sautee.
  5. Next, put the chicken, sausages, carrot in. Mix until it is cooked.
  6. Season with salt, pepper, nutmeg, condensed milk. Keep stirring. When it starts to dry, add some chicken broth.
  7. Last, put ear cloud fungus, glass noodle, and peas into the pan.
  8. Potato: steam then peel. Smash them then strain the potato until it smooth.
  9. Melt 1 spoonful of margarine, put the mashed potato in, add some chicken powder, add some broth and milk until it gets dry.
  10. Put the filling
  11. Cover with mash potato
  12. Sprinkle some cheddar cheese and bake for about 15 minute until it's golden brown

Make sure to transfer the chicken pastel to a baking pan and cover the pan with the pie crust dough before baking it. Poke holes on the dough so that steam can escape while baking. Let me know what you think. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme.

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