Brazilian Chicken and Catupiry Pie

In a pressure cooker, add a drizzle of oil and sauté the onion until soft

Add the garlic and sauté

Add the tomatoes and celery, and when the tomatoes are almost dissolved, add the chicken cubes and season with salt, black pepper, and paprika, then sauté

Add 800 ml of water, cover the pot, and once the pressure cooker reaches pressure, reduce the heat and cook for 30 minutes

Open the pot, remove the chicken, and shred it

Reserve 3 ladles of the broth

Blend the remaining mixture in a blender

Return the blended mixture to a pot over low heat, add the corn and 3 tablespoons of flour, and mix until thickened

Let the filling cool completely

In a large bowl, combine the flour, a pinch of salt, and butter, and mix until it becomes a crumble

Make a well in the center and gradually add the cooking broth, then knead until it forms a uniform dough that doesn't stick to the hands

Line a 20x40 cm pan with the dough, covering the bottom and sides

Bake in a preheated oven at 180°C for 20 minutes

Once the filling and crust have cooled, spread the filling in the pre-baked crust

Cover with shredded mozzarella cheese

Decorate with dollops of catupiry cheese

Bake in a preheated oven at 180°C for 35 minutes, switching to broil for the last 5 minutes if available to brown the top