The video is a recipe tutorial for a blender chicken pie. The chef starts by making the chicken filling, which includes sautéed onions, garlic, chicken, olives, tomato, peppers, and sweet corn. The filling is then seasoned with paprika, coriander, and smoked paprika.
The chef then makes a unique dough using potatoes, cream cheese, butter, milk, eggs, oil, Parmesan, and cornstarch. The dough is not mixed with the dry ingredients beforehand, and the chef suggests that this method makes the dough better.
The pie is assembled by placing half of the dough in a floured mold, adding the chicken filling, and topping it with the remaining dough. The pie is then baked in a preheated oven at 180 degrees for 15 minutes, or until it turns golden brown.
The chef praises the dough, calling it "heavenly" and the "best pie dough ever." The video ends with the chef tasting the pie and encouraging viewers to try the recipe and share it with their friends.
Here are the key facts from the text:
1. The recipe is for a blender chicken pie.
2. The filling is made with chicken, onion, garlic, olives, tomato, peppers, sweet corn, and tomato sauce.
3. The filling is seasoned with smoked paprika, meat powder, coriander, and freshly ground pepper.
4. The dough is made with potatoes, cream cheese, butter, milk, eggs, sunflower oil, Parmesan cheese, and cornstarch.
5. The dough is not a traditional pie dough, but is instead a unique blend of ingredients.
6. The pie is assembled by placing half of the dough in a mold, adding the filling, and then covering with the remaining dough.
7. The pie is baked in a preheated oven at 180 degrees for 15 minutes.
8. The pie is topped with grated Parmesan cheese before baking.
9. The recipe uses 500 grams of chicken, 200 grams of tomato sauce, and 400 grams of cream cheese.
10. The pie is best served after it has cooled slightly.
11. The recipe includes a can of sweet corn and a can of tomato sauce.
12. The dough is mixed in a blender and then kneaded by hand.
13. The pie is baked in a 20x20 cm mold.
14. The recipe uses 25 grams of Parmesan cheese, half of which is used in the dough and half of which is used to top the pie.