Le Creuset casserole dish and glass Wald Fochetti RIVADOSSI When I saw this ricettasul April issue of Modern kitchen I could not resist for both color and flavor of this pie, but also very appealing to the presentation that results in very little time even a dinner among friends in this beautiful sunny days of spring.
The cover sheet of baking becomes beautiful golden and crisp and ready once the pie is enough to break it with a fork and dip it in sauce that has formed in the cocotte ... delicious !!!!! P. s. I wanted to again thank Farms Fiandino and Sandra Salerno for choosing my madelaines for the book "The salted butter for 34 -34 recipes blog" for all your compliments and I love you!! Pie chicken, ham and peas Ingredients 4 slices of chicken breasts ½ onion diced 100g cooked ham 200g canned peas (if you want you can replace the peas with asparagus) 1 roll of dough crust 1 cube of chicken 1 egg milk and flour qb butter, oil, salt Preparation Boil the peas; chop the onion and brown it in a pan with butter and olive oil, add the chicken and cut into pieces before browning, sprinkle with a little 'flour, cook for about 2 minutes, then add the ham and flavoring.
Combine the nut chicken, sprinkle everything with a couple of ladles of water and cook for about 15 minutes. Finally, combine the peas and salt. Remove from heat, divide into 4 bowls preparation (which should go in the oven), cover with the pastry crust. Brush with egg yolk diluted with milk.
Bake for 25 minutes at 200 degrees. 
The cover sheet of baking becomes beautiful golden and crisp and ready once the pie is enough to break it with a fork and dip it in sauce that has formed in the cocotte ... delicious !!!!! P. s. I wanted to again thank Farms Fiandino and Sandra Salerno for choosing my madelaines for the book "The salted butter for 34 -34 recipes blog" for all your compliments and I love you!! Pie chicken, ham and peas Ingredients 4 slices of chicken breasts ½ onion diced 100g cooked ham 200g canned peas (if you want you can replace the peas with asparagus) 1 roll of dough crust 1 cube of chicken 1 egg milk and flour qb butter, oil, salt Preparation Boil the peas; chop the onion and brown it in a pan with butter and olive oil, add the chicken and cut into pieces before browning, sprinkle with a little 'flour, cook for about 2 minutes, then add the ham and flavoring.
Combine the nut chicken, sprinkle everything with a couple of ladles of water and cook for about 15 minutes. Finally, combine the peas and salt. Remove from heat, divide into 4 bowls preparation (which should go in the oven), cover with the pastry crust. Brush with egg yolk diluted with milk.
Bake for 25 minutes at 200 degrees.
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