Potato and Chicken Pie

Preheat the oven to 180 degrees. Prepare the ingredients. The dough should be at room temperature. This recipe uses puff pastry, but you can use yeast puff pastry according to your taste. Wash and peel the potatoes. Remove the skin and bones from the meat.

Finely chop the meat. Peel and finely dice the garlic. Add it to the meat. Season with salt and pepper to taste. Add seasoning for potatoes or any other seasoning to your taste. Cut the potatoes into very thin strips. It is convenient and quick to do this with a Korean carrot grater.

Line a baking dish with parchment paper, leaving extra edges to make it easier to remove the pie from the mold. For this recipe, a 18x18 cm form was used. Divide the dough into 2 equal parts. You can buy pre-rolled puff pastry sheets and simply take 2 sheets for this. Roll out one part and transfer it to the baking dish, forming edges. Mix the filling and spread it on the dough. Place small pieces of butter on top.

Roll out the second part of the dough. Cover the pie and pinch the edges together. Make a hole in the center to let the steam escape. Beat the egg with a fork and brush the pie with it. Place the pie in the preheated oven at 180 degrees for 80-100 minutes. The baking time depends on your oven and the height of the pie. After 15-20 minutes of baking, cover the top of the pie with foil.

Remove the ready-made pie from the oven and let it rest in the pan. You can check the readiness of the filling through the hole. The potatoes should be soft.

Remove the pie from the mold and serve. You can eat it warm or cold, with your favorite sauce or sour cream. Enjoy your meal!