Baked Chicken with Dough Crust

Ingredients

• 4 chicken breast fillets (about 120 g each)
• 500 ml vegetable broth
• 3 Carrots
• 200 g peas (frozen)
• 1 onion
• 1 Garlic clove
• 1 tbsp Sunflower oil
• 1 tbsp butter
• 2 tbsp flour
• 2 tbsp freshly chopped parsley
• 1 egg yolk
• Salt
• black pepper (freshly ground)
• a splash of lemon juice
• 2 tbsp liquid butter (for the pan and brushing)
• 300 g flour
• 1 tsp salt
• 120 g cold butter
• 2 egg yolks
• flour (for working)

Instructions

1. 1.

   Knead the dough by mixing flour, salt, butter, and egg yolks with 1-2 tbsp cold water until smooth; chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Rinse the chicken fillets, pat dry, and cook in hot broth over low heat covered for about 15 minutes. Remove, let cool, and reserve the broth. Peel and halve carrots lengthwise, slice into rounds. Thaw peas. Dice onion and garlic finely.

4. 4.

   Heat oil and butter in a pan. Sauté onion with garlic until translucent. Sprinkle flour on top, stir briefly, then deglaze with about 200 ml of broth. Let simmer lightly for a few minutes; remove from heat. Slice chicken into strips and mix with parsley, egg yolk, peas, and vegetables. Season with salt, pepper, lemon juice, adding more broth if needed.

5. 5.

   Roll out the dough on a floured surface and cut two circles: one larger than the pan and one to fit the pan. Line a buttered pot pie or gratin dish with the large circle. Fill with the chicken-vegetable mixture and cover with the smaller dough circle. Press edges together, score the top 2–3 times with a sharp knife, brush with remaining butter, and bake for about 50 minutes until golden brown. Remove from oven, let cool slightly, and serve hot.