Layered Pie with Chicken, Broccoli, and Cherry Tomatoes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The filling for this pie consists solely of light and healthy ingredients — broccoli, chicken breast, and tomatoes. While this doesn't make it a miracle of dietetics, it does slightly soften the caloric impact of the puff pastry. The most important point: after boiling the broccoli, allow it to dry out. If you're using regular tomatoes instead of cherry tomatoes, be sure to remove the juicy core with the seeds to ensure the pastry bakes properly and the filling doesn't remain raw.

Ingredients

Puff Pastry - 17.6 oz
Skin-On Chicken Breasts - 10.6 oz
Broccoli - 17.6 oz
Marinated cherries - 6 pieces
Cheese Spread - 5.3 oz
Chicken Egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Thaw the puff pastry at room temperature. Divide it into 2 equal parts. While the pastry is thawing, cut the chicken into small pieces, grate the cheese, and cut the cherry tomatoes into quarters.

Step 2

Boil the broccoli for 5 minutes. Drain the water, cool the broccoli, and chop it finely.

Step 3

Place one portion of the dough into a greased baking dish and brush the dough with egg. Top with chopped broccoli and cherry tomatoes. Then add the chicken, sprinkle with cheese, and cover with the second portion of dough. Pinch the edges to seal.

Step 4

Place the pie in the oven at 392°F and leave it for about 10 minutes. Then take it out, brush the pie with the remaining egg, and return it to the oven. Bake for another 10 to 15 minutes until a golden crust forms.