500 g of leftover roasted chicken shredded
2 tablespoons of white sauce
120 g of ricotta cheese (can be substituted with puff pastry)
1 egg for brushing
Salt and black pepper to taste
500 g of leftover roasted chicken shredded
2 tablespoons of white sauce
120 g of ricotta cheese (can be substituted with puff pastry)
1 egg for brushing
Salt and black pepper to taste
Mix the shredded chicken breast with the white sauce and heat it over low heat until a creamy and uniform filling forms
Adjust the seasoning if needed with a little milk and season with salt and black pepper
Distribute the cold filling in individual ramekins, greased and reserved
Roll out the dough on a floured surface and cut into circles slightly larger than the diameter of the ramekins
Cover the openings of the ramekins with the dough circles and press the edges well to form a lid
Brush with egg and bake in a medium preheated oven for 20-30 minutes, or until the dough is golden brown
Serve immediately.
