Open pie with chicken, mushrooms and sweet pepper
5 servings
50 minutes
This open pie with chicken, mushrooms, and sweet pepper is a true embodiment of European culinary art. Its roots go back to the traditions of rustic cuisine, where simple yet rich ingredients create a harmony of flavors. The crispy dough serves as the perfect base for tender chicken, aromatic mushrooms, and juicy sweet pepper that adds a light sweetness and freshness. The filling of cream, eggs, and parmesan gives the pie an exquisite, rich taste. This pie is ideal for both a cozy family dinner and a festive table, impressing with its aroma and appetizing appearance. Served warm, its combination of textures and flavors makes each forkful a true delight.
1
Mix the oil with 1 egg, add water, flour, and salt, knead the dough and place it in the refrigerator for 30 minutes.
- Butter: 50 g
- Chicken egg: 1 piece
- Water: 3 tablespoons
- Wheat flour: 200 g
- Salt: to taste
2
Boil the chicken fillet, cool it down, and cut it into small pieces.
- Chicken fillet: 300 g
3
Fry the onion, mushrooms, and chicken in vegetable oil for 8-10 minutes, add bell pepper and simmer for another 5 minutes.
- Onion: 1 piece
- Fresh champignons: 400 g
- Chicken fillet: 300 g
- Vegetable oil: to taste
- Red sweet pepper: 1 piece
4
Grate the cheese on a fine grater, beat 2 eggs slightly, add cream, salt, and mix everything.
- Grated Parmesan cheese: 200 g
- Chicken egg: 1 piece
- Cream 20%: 200 ml
- Salt: to taste
5
Grease the mold with oil, place the dough and make the edges, add the filling and pour the liquid. Bake for 35-40 minutes at 180 degrees.
- Butter: 50 g