Summary

Ingredients

• 700 g chicken breast
• 225 g potato (s), diced
• 100 g mushrooms, quartered or eihth
• 1 bunch celery, diced
• 2 carrots, diced
• 75 g mararine, melted
• 65 g flour
• 700 ml chicken broth
• 125 ml cream
• 60 ml white wine
• 125 ml milk
• 1 teaspoon salt
• 0.25 teaspoon ¼ pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon garlic
• 1 teaspoon marjoram
• 1 teaspoon oregano
• 1 teaspoon paprika powder
• 1 pinch (s) nutmeg
• 2 packs dough (tart dough)

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Instructions

1. Preheat the oven to 200 degrees.
2. Briefly fry the chicken breast in a little margarine, then pour the chicken broth on top. The meat should be covered. Cover the chicken in the chicken stock and cook for 20 minutes. Remove the chicken breast from the liquid (save it!) And let it cool down a little. Then work it into coarse pieces with your hands or forks.
3. Meanwhile, fry the potatoes, celery, onions, carrots and mushrooms in melted margarine for 10 minutes. Add the flour to the vegetable mixture and cook for 1 minute while stirring. The cream with the broth from the chicken, it should be about 700 ml and mix the white wine and gradually add to the flour sauce. Cook, stirring constantly and over medium heat, until the sauce is thick.
4. Place a pack of tart dough in a small baking dish. There should be some batter hanging over the edge.
5. Bake in the oven for about 5 - 7 minutes.
6. Add the spices and chicken to the vegetables and stir well.
7. Put the filling in the baking dish and cover with the other batter. Cut slits in the lid to allow the steam to escape and bake for about 35-45 minutes, until the crust is golden brown.