Chicken and vegetable pie

Dough:

2,5 glass flour
what kind of flour should I choose? we'll show

? glass frozen butter

8 tbsp. vegetable oil

6-8 tbsp. cold water

2 tbsp. sugar

1 tsp. salt

Filling:

450 g fillet of chicken breast without skin

3 carrots

2 celery

2 garlic cloves

2 Bay leaves

1 small onions

4 glass chicken broth

? glass butter

? glass sherry or dry white vermouth

? glass flour

1 tsp. salt

? tsp. dried thyme

Chop the butter for the dough cubes, mix all the dry ingredients in a blender, add oil, stir until smooth, then add butter, chopped in a blender until the consistency of wet sand.

Pour cold water, stir, if the dough is dry, add more water, on a floured surface knead the dough, divide into two equal parts, wrap with cling film, put into the chill at least 2 hours.

Chicken, carrot, onion and celery finely chopped.

Melt the butter in a frying pan, add the vegetables, fry for 10 minutes to soften the vegetables, then add the thyme, passed through the press garlic and fry for half a minute to enter the flour, pour in the sherry or vermouth, glass gradually introduce chicken broth, salt and put a Bay leaf, 10 minutes to extinguish, stirring occasionally.

Add to the pan the chicken, pepper and more salt to taste, fry all of 10 minutes

Roll out one piece of dough seam about 6 mm thick, to give a size corresponding to a baking dish, put it, put on the dough cooked stuffing, cover remaining dough.

The same is done with the second half of the test.

Prepared chicken and vegetable pie at a temperature of 220 degrees in preheated oven for about 20 min, served after cooling.