And again, inspiring me to share with you, Greek cuisine! Cotopita San souffle (chicken pie as a souffle) is a tender, juicy, flavorful, airy and very delicious pie made of puff (or Filo) dough! What can I tell you?.. just bake it, and I'm sure you'll agree with every word I say!
Add the mushrooms (I have canned, you can fresh) and simmer for another 5 minutes. Cool.
Boil the chicken fillet with your favorite spices. Cool and cut into small pieces.
Yellow cheese to grate on a grater. I have a Gouda, you can use your favorite.
In a large container, combine the chicken fillet, stewed vegetables with mushrooms, cheese, spices, pour cream in which to dilute the mustard. Mix everything well. When you add salt, consider the salinity of the cheese.
Place a 30x37 cm sheet of dough on a baking sheet covered with baking paper.
Line the filling with an even layer on top of the dough, leaving 2.5-3 cm from each edge.
PS If you will cook from the dough Filo, then line 2 sheets, oil + 2 sheets + filling+2 sheets, grease with oil+ 2 sheets and oil the top. Total 8 sheets of Filo 30x37 cm.
Cover with a second sheet of dough and secure the edges very well. Use a pizza knife to cut slightly, but do not cut the top of the pie into portions.
Since I don't have a mold of this size, I put the pie in a sliding cooking mold, because this way the pie is more beautiful and neat.
Stir the yolk with the milk and cover the top of the cake. Sprinkle with white and black sesame seeds (optional).
Bake in a preheated 190*C oven for 30-35 minutes until Golden brown. Focus on your oven!