Delicious Chicken and Vegetable Pie.
Indulge in the perfect blend of taste and convenience with our delectable Chicken and Vegetable Pie. This dish boasts succulent chicken, vibrant veggies, and a crispy golden crust, which together create a symphony of nutrition and flavor.
This culinary masterpiece can be enjoyed for breakfast or dinner and brings together the juicy goodness of chicken, the earthy notes of eggplant, the sweet tang of peppers, and the creamy richness of sour cream and cheese. With meticulous care and a delicate herb topping, our chicken pot pie guarantees a wholesome and scrumptious meal.
You can also check out our other Main Dishes Recipes.
Chicken and Vegetable Pie
With meticulous care and a delicate herb topping, our chicken pot pie guarantees a wholesome and scrumptious meal.
Ingredients
For dough:
- 4 tbsp sour cream
- 2 tbsp butter
- 2 cups flour
- ½ tsp leavening agent
- salt
For stuffing:
- 10 oz chicken breast
- 1 pc small eggplant
- 1 pc bell pepper
- 3 pc tomatoes
- 1 tbsp mustard
For the filling:
- 1 cup sour cream
- 2 pcs eggs
- 7 oz hard cheese
- herbs to taste
- salt and pepper to taste
Instructions
For dough:
- Prepare the dough. Add salt and baking powder to the sour cream, stir and let stand for 10 minutes.
- Add softened butter.
- Gradually stir in the flour to knead an elastic dough.
- Put the dough in the refrigerator for the time of preparation of the filling. It turns out, thin and slightly puffed and it is a pleasure to work with it.
For stuffing:
- Wash the eggplants, slice lengthwise and fry in a little oil. Place on a paper towel.
- Cut the tomatoes into rounds.
- Cut pepper into half rings.
- Pre-boil the chicken fillet and break it into fibers or cut into cubes.
For filling:
- Beat two eggs with salt, pepper and garlic.
- Add the sour cream to the filling and stir.
- Add some of the finely grated cheese. Leave some to sprinkle on top of the pie.
- Chop the herbs and add to the filling and mix.
Assembling:
- Roll out the dough and gently place in an oiled deep dish pie mold.
- Brush the dough with mustard.
- Place the tomatoes on top of the dough.
- Arrange eggplants on top.
- Lay chicken fillet and some more tomatoes.
- Place the peppers on top.
- Fill the pie with the egg and sour cream mixture. And send it to bake in the oven for 30 minutes at 390℉ (200°C) degrees.
- When the pie is almost ready sprinkle with the remaining cheese and send to the oven for another 3 minutes.
- Remove the finished pie from the mold onto a platter and cut into portions.
