-
1
Preheat oven to 360 degrees.
-
2
Place chicken breasts in a small saucepan and cover with bouillon and water.
-
3
Poach over medium-low heat, just below the boiling point.
-
4
Cook 8 to 10 minutes, until no longer pink in center.
-
5
Dice chicken.
-
6
Reserve bouillon.
-
7
In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley.
-
8
In a separate bowl, mix together cinnamon and sugar.
-
9
Roll out one sheet of pastry into a 12 inch square.
-
10
Cut other sheet of pastry in half and roll out into two 8 inch squares.
-
11
Fit 12 inch square of pastry into a 9 inch pie pan.
-
12
Spread half of diced chicken evenly across bottom of pastry.
-
13
Pour half of egg mixture over chicken.
-
14
Sprinkle with half of cinnamon and sugar mixture, then with salt and pepper.
-
15
Cover with one 8 inch square of pastry.
-
16
Cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar.
-
17
Sprinkle with more salt and pepper.
-
18
Cover with remaining pastry square.
-
19
Fold edges of bottom pastry over top of pie.
-
20
Brush with melted butter or margarine.
-
21
Sprinkle additional sugar and cinnamon on top, if desired.
-
22
Bake in preheated oven for 40 minutes, until golden brown.
-
23
Serve lukewarm or cold.
