Chicken and Vegetable Pie
6 servings
105 minutes
Chicken and vegetable pie is a heartwarming dish of Indian cuisine, filled with the aromas of spices and a tender pastry texture. Its roots trace back to the traditions of spicy meat dishes in India, adapted in modern interpretations. The crispy flaky crust hides a juicy filling of golden-brown chicken thighs and fresh vegetables—carrots, pumpkin, and leeks. Nutmeg adds warm spice, while cream makes the flavor soft and harmonious. This pie is suitable for both family dinners and festive tables. Its rich taste pairs wonderfully with light salads or spicy sauces.
1
Remove the skin and bones from the chicken thighs and cut into 2 cm cubes. Pour flour into a plastic bag, add the chicken, and mix to coat the chicken pieces evenly with flour.
- Chicken thighs: 1 kg
- Wheat flour: 1 tablespoon
2
Heat half of the olive oil in a large pot and sauté the chicken in batches over medium heat for 5 minutes until browned.
- Olive oil: 4 tablespoons
- Chicken thighs: 1 kg
3
Thinly slice the leek, chop the asparagus into pieces, and crush the garlic. Add the remaining oil to the pot and sauté the vegetables for 4 minutes, or until the onion is soft. Return the chicken to the pot, add the chopped pumpkin and carrot, as well as the nutmeg petals and broth. Bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. Then stir in the cream and finely chopped parsley.
- Leek: 1 stem
- Garlic: 2 cloves
- Pumpkin: 200 g
- Carrot: 2 pieces
- Mace: 2 pieces
- Chicken broth: 0.5 l
- Cream: 3 tablespoons
- Italian parsley: 7 g
4
Preheat the oven to 180 degrees. Thaw the puff pastry package. Roll out the dough and place it on a baking sheet, leaving edges.
- Puff pastry: 0.5 kg
5
Spoon the chicken filling and cover with the second piece of dough. Trim the edges of the dough and pinch them. Cut two holes for steam at the top. Beat the egg and brush the pie. Bake for 30 minutes or until the dough is golden brown.
- Chicken egg: 1 piece