Winter Pie with Chicken and Vegetables

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Winter Pie with Chicken and Vegetables

Ingredients

Wheat Flour - 1 tablespoon
Chicken fillet - 2 lbs
Olive Oil - 4 spoons
Leek - 1 piece
Celery stalk - 2 pieces
Garlic - 2 cloves
Carrot - 2 pieces
Butternut Squash - 7.1 oz
Chicken Broth - 17 fl oz
Cream - 3 spoons
Chopped Sage Leaves - 3 spoons
Puff Pastry - 17.6 oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Cut the chicken into small cubes and place them in a plastic bag. Add the flour and shake well to coat the meat evenly.

Step 2

Heat half of the olive oil in a skillet over medium heat and sauté the chicken for about 5 minutes until golden brown. Transfer to a plate.

Step 3

In the same skillet, heat the remaining oil and add the sliced leeks, celery, and garlic. Sauté for 4 minutes until the leeks are tender. Return the chicken to the skillet along with the diced carrots, pumpkin, and broth. Bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Stir in the cream and parsley.

Step 4

Preheat the oven to 356°F. Place the rolled-out half of the dough onto a baking tray and gently press it down. Roll out the second half of the dough and cut it to match the size of the first.

Step 5

Spread the filling over the dough and cover it with a second layer. Pinch the edges together and, using a knife, make 2 slits in the top layer of the dough. Brush the top of the pie with lightly beaten egg and place it in the oven for 30 minutes until golden brown.