Chicken pie with onions and bell peppers

8 servings

80 minutes

Chicken pie with onion and bell pepper is the embodiment of comfort and home warmth. Its roots go back to European culinary traditions where juicy meat and aromatic vegetables form the basis for hearty pies. Tender chicken breast combined with sweet bell pepper and soft leek creates a harmony of flavors, while cream adds a velvety texture to the filling. The flaky pastry, crispy and airy, seals in the rich filling, releasing its aroma with every bite. This pie is perfect for family dinners or cozy gatherings with friends and pairs wonderfully with light salads or fresh herbs. Easy to prepare yet impressive in taste – an ideal choice for those who appreciate home cooking.

Energy value per serving

• Calories: 433.2
• Proteins: 33.5g
• Fats: 20.3g
• Carbohydrates: 29g

Ingredients

• Sweet pepper: 2 pc
• Chicken breast: 900 g
• Leek: 1 stem
• Chicken egg: 2 pc
• Cream 20%: 5 tbsp
• Puff pastry: 500 g

Cooking steps

1. Boil the chicken breasts, cool them down, and chop finely.

   Required ingredients:

   • Chicken breast: 900 g

2. Chop the bell pepper and leek, and sauté in a pan for 5-7 minutes.

   Required ingredients:

   • Sweet pepper: 2 pieces
   • Leek: 1 stem

3. Mix chicken, fried pepper with onion, 2 eggs, and cream. Stir everything thoroughly and add spices to taste — the filling is ready.

   Required ingredients:

   • Chicken breast: 900 g
   • Sweet pepper: 2 pieces
   • Leek: 1 stem
   • Chicken egg: 2 pieces
   • Cream 20%: 5 tablespoon

4. Take frozen dough (in a package of 2 square sheets). Roll out both sheets.

   Required ingredients:

   • Puff pastry: 500 g

5. Lay out one layer of dough in the baking form, then add the filling, place a second layer of dough on top, and seal the edges tightly. You can make small holes with a fork to let excess steam escape while baking.

   Required ingredients:

   • Puff pastry: 500 g

6. Bake the pie in a preheated oven at 200 degrees for about 45 minutes (until golden brown).