Winter pie with chicken and vegetables
6 servings
30 minutes
Winter pie with chicken and vegetables is a cozy dish reminiscent of warm family evenings. Its roots trace back to European culinary traditions where the combination of tender chicken fillet, aromatic vegetables, and creamy sauce creates a harmonious flavor. The crispy puff pastry covering the filling turns golden when baked, adding an appetizing look and textural contrast to the pie. The filling is rich in the aroma of leeks, celery, and garlic, while pumpkin and carrots add natural sweetness. This dish is perfect for a winter dinner, warming and providing comfort. It can be served as a standalone dish or with a light salad of fresh vegetables. Such a pie is an excellent treat for family gatherings, offering warmth and rich flavor in every bite.
1
Cut the chicken into small cubes and place it in a plastic bag. Add flour and shake well to coat the meat evenly.
- Chicken breast fillet: 1 kg
- Wheat flour: 1 tablespoon
2
Heat half of the olive oil in a pan over medium heat and fry the chicken for about 5 minutes until golden brown. Transfer to a plate.
- Olive oil: 4 tablespoons
- Chicken breast fillet: 1 kg
3
In the same skillet, heat the remaining oil and add the chopped leek, celery, and garlic, sautéing for 4 minutes until the leek is soft. Return the chicken to the skillet along with the chopped carrots, pumpkin, and broth, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Add cream and parsley.
- Olive oil: 4 tablespoons
- Leek: 1 piece
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Chicken breast fillet: 1 kg
- Carrot: 2 pieces
- Summer squash: 200 g
- Chicken broth: 500 ml
- Cream: 3 tablespoons
- Chopped parsley: 3 tablespoons
4
Preheat the oven to 180 degrees. Place the rolled-out half of the dough on a baking sheet and press it down slightly. Roll out the second half of the dough and cut it to the size of the first.
- Yeasted puff pastry: 500 g
5
Spread the filling on the dough and cover it with a second layer. Pinch the edges and, using a knife, make 2 slits in the top layer of dough. Brush the top of the pie with lightly beaten egg and place it in the oven for 30 minutes until golden brown.
- Yeasted puff pastry: 500 g
- Chicken egg: 1 piece
