Chicken Torte

Stuffed with garlicky chicken, this crispy pot pie is a delicious way to use leftovers.


  • Olive oil for sautéing
  • 1 chopped onion
  • 2 cloves minced garlic
  • 1 pound chicken breasts, cooked and shredded
  • 4 tablespoons tomato paste
  • Salt to taste
  • Chopped parsley to taste
  • 4 cups white flour
  • 1 cup cold butter, cut into cubes
  • 3/4 cup apple juice
  • 2 egg yolks for brushing
  • Powdered sugar for dusting


  1. Sauté the onion, garlic and shredded chicken in olive oil until golden brown.
  2. Add the tomato paste and season with salt and parsley. Set aside.
  3. In a bowl, mix the flour, a pinch of salt, and butter, and knead with your fingertips until it forms a crumbly mixture.
  4. Gradually add apple juice until it forms an even-textured dough. Cover bowl with plastic and chill in refrigerator for 1 hour.
  5. Cut dough in half. Roll out one dough half and add to a round baking dish. Fill with chicken mixture.
  6. Roll out remaining dough half and place on top of baking dish. Trim excess dough from around edges. Roll edges together to seal, and brush with egg yolk.
  7. Bake in preheated oven at 350°F for 40 minutes. Allow to cool, and sprinkle with powdered sugar.