Title of Recipe

Chicken Filling

For chicken pies

1	lb	Chicken
1	ea	Onion	Chopped
1	ea	Green Pepper	Chopped
3	ea	Carrots	Chopped
2	Tbsp	Corn Starch
2	cups	Tomatoes	Crushed
2	Tbsp	Vegetable oil
1	cup	Milk
12	ea	Green olives	Pitted
2	ea	Chicken Cubes
		Salt & Pepper

Cook chicken in the 2 cups of water with the seasoning (salt, pepper, bullion, oregano and garlic) until very tender (about 1 hour). Let cool. Remove chicken pieces and remove bones and skin. Chop in small pieces and return to pan..

Fry onions and green peppers in oil. Add to chicken. Add crushed tomatoes. Dissolve cornstarch in the milk and add slowly to the boiling mixture, stirring slowly until the mixture thickens. Cook in low heat for a few minutes more. Remove from heat.

If making small pies (empadinhas, using cup cake baking tins), add one olive to each one, otherwise mix them in.

Note: This is an excellent way to use leftovers from a chicken meal. Use the seasoned chicken fat saved from the oven tray instead of margarine when making the dough.