Layered Chicken and Nutmeg Pie
4 servings
35 minutes
Chicken and nutmeg layered pie is a true embodiment of Greek culinary tradition, where flaky pastry envelops a tender and aromatic filling. The origins of this dish trace back to Mediterranean cuisine, where spices and herbs play a key role in revealing flavor nuances. The spicy nutmeg, light thyme seasoning, and rich chicken broth create a rich flavor composition, while cream adds softness and a creamy texture. This pie is perfect for cozy home dinners or festive gatherings when you want to delight yourself and loved ones with an exquisite and hearty dish. It is served hot, enjoying the crispy crust and tender filling that reveals its taste with each bite.
1
Cut the chicken fillet into pieces and place it in a dish with olive oil, season with salt and pepper.
- Chicken breast fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Chop the green onion and add it to the chicken, mix well
- Spring onion: 1 bunch
3
Add nutmeg, bay leaf, thyme, and mix.
- Nutmeg: to taste
- Bay leaf: 2 pieces
- Thyme: to taste
4
While everything is cooking on the stove and the oven is heating up, we will chop the mushrooms and add them to the chicken.
- Button mushrooms: 400 g
5
Add cream and flour to the chicken with mushrooms. A thick mixture should result.
- Cream: 50 ml
- Wheat flour: 1 teaspoon
6
Add mustard and chicken broth, mix well
- Mustard: 1 teaspoon
- Chicken broth: 100 ml
7
Take a layer of puff pastry and cover the mold with it. Make shallow cuts and brush with egg.
- Puff pastry: 1 piece
8
Put in the oven for 20 minutes at 170 degrees, watch to ensure the dough doesn't burn.
