Directions

1. Boil the chicken and remove its skin and bones. Preserve 1 cup of chicken stock.
2. Cut the chicken in small pieces and let cool.
3. Put 2 tablespoons of butter in a frying pan and saute the onions, the stripes of green and red pepper and the leek for a few minutes.
4. Remove from heat and mix with the chicken.
5. Beat 2 of the eggs.
6. Empty into a large bowl the chicken mixture and mix with the cheese, the beaten eggs and the parsley. Add pepper.
7. Butter a baking pan and spread the pastry so as to cover the inner walls of the pan.
8. Fill evenly with the mixture.
9. Cover with the rest of the pastry which should be buttered.
10. Beat the third egg and coat with it the top of the pie.
11. This will prevent the pastry from drying completely in the oven and it will give it a shinny color.
12. Put it in an oven on a medium heat (180 C)  for 45 – 60 minutes.
13. It can be served hot or in room temperature.