Chicken pie, how to prepare a rich and light chicken and vegetable pie

How good and how practical are delicious cakes! You can put in an endless number of ingredients, they practically cook themselves in the oven, and you can even make them ahead of time to fix your dinners during the week. This time we will do one Chicken and Vegetable Pie. You will see how good it is!

However, to prepare today’s recipe we will use live chicken serves as an advantage Well, we can put in the cooked chicken that we have left over from other preparations.

Also, the filling has a small group of vegetables (onion, pepper and carrot) but accept what you like best, have more on hand or want to sell. For example, leeks or even mushrooms that go so well with chicken. It’s up to you to decide!

Damian Serrano

Then it will be enough to make a sauce with those vegetables that we mix with the chicken, eggs and cheese. To make it easier, we have only made eggs, but you can replace half of the eggs with a glass of evaporated milk. When it comes to cheese, choose what you like best. At the end, we will cook our filling in the oven in a lined mold short crusts or sulfur doughhere you can use what you like best.

It is worth noting that in this case, we chose to leave the chicken pie uncoveredbut if you want to make it a double layer, you just need to put another circle of dough on top and brush it with egg before baking.

At the moment of serving you can present it as a starter, in which case it will give you about 10 servings. But the best thing is to serve it as a main course accompanied by something light, of course, like a good dose of salad or a vegetable cream.

prescription information

  • Preparation time: 20 minutes
  • COOKING TIME: 1 hour and 20 minutes
  • total time: 1 hour and 50 minutes
  • portions: 6
  • category: main dish
  • type of cuisine: international
  • Calories per serving (kcal): 463

Chicken pie ingredients for 6 people

  • 400 g skinless chicken breast (300 g if the chicken is already cooked)
  • Salt to taste
  • ground black pepper to taste
  • 1 carrot
  • 1 medium red pepper
  • 1 onion
  • 1 or 2 Chinese chives (green part only)
  • 3 or 4 cloves of garlic
  • 4 tablespoons of olive oil
  • 4 eggs
  • 100 g of grated cheese
  • 250 g short-crust pastry or noodles (1 sheet)
  • A little flour to roll out the dough
  • 1 or 2 tablespoons of bread crumbs

Necessary dishes

  • Circular mold with a diameter of 22 cm and a height of 5 cm
Chicken Pie IngredientsDamian Serrano

How to Make Chicken Pot Pie

To start our chicken pie we have two options: use the raw chicken or take advantage of the cooked chicken left over from another dish. In the first case, we need about 400 g of skinless chicken breast, which we cut into cubes and season with salt and pepper. In the second case, since it is already cooked, we will need a little less, about 300 g, which we will simply crush.

Prepare the chicken for the pieDamian Serrano

Now we deal with all the vegetables. First peel and cut 1 carrot. Next, take 1 medium red pepper, wash it, dry it, remove the stem and seeds and cut it. We also need 1 onion, which we peel and chop. We will also put the green part of 1 or 2 Chinese onions that we cut into thin slices. Finally, about 3 or 4 cloves of garlic, peeled and minced.

Chop all the vegetables for the chicken pot pieDamian Serrano

We will make a sauce with these vegetables. To do this, heat 4 tablespoons of olive oil in a pan and, when hot, add the carrot, pepper and onion. Fry and let cook for about 10 to 15 minutes, until the vegetables are very soft. You have to stir them often so they don’t burn.

Sauteed Vegetables for Chicken PieDamian Serrano

As soon as the vegetables are ready, we will add the minced garlic and the green part of the onion to the sauce. Mix well and fry for another minute.

Add garlic and green onionDamian Serrano

Next, add the shredded and shredded chicken. Mix well and let it cook for 1 or 2 minutes, no more, because then the cooking in the oven will be finished.

Fried vegetables with chicken for the cakeDamian Serrano

On the other hand, we will take a large bowl and break 4 eggs into it. We beat it as if it were for an omelette and added 100 g of grated cheese. Adjust it with a little salt, not too much because the cheese is usually quite salty and pepper to taste.

Beat the eggs for the chicken pieDamian Serrano

Take the fried vegetables and chicken and put them together in the bowl with the beaten eggs. Mix well to combine well and reserve.

Chicken pie fillingDamian Serrano

With the filling ready, line the mold with 250 g of short-crust noodles or noodles (1 sheet). First, if necessary, spread the dough with a pancake on a floured surface, enough to allow us to line the mold leaving a 1 cm edge.

Line the chicken pie tinDamian Serrano

To prevent the dough from getting too wet with the filling, we will sprinkle 1 or 2 tablespoons of breadcrumbs that will absorb the excess moisture on the base.

Sprinkle the breadcrumbs over the baseDamian Serrano

Once it is ready, we will proceed to pour the cake filling that we have been waiting for.

Chicken pie before bakingDamian Serrano

Now we just have to bake the chicken pie in the oven at 180ºC, on the lowest setting, for 40 to 50 minutes, until when you pierce it with a toothpick or knife, it comes out dry. After removing from the oven, let it rest for 5 to 10 minutes before unwrapping.

Pot pie with chicken fresh from the ovenDamian Serrano

Summary of Easy Preparation

  1. Shred or shred the chicken and season with salt if raw
  2. Chop the carrot, pepper, onion, green onion and garlic
  3. Heat the oil in a pan and fry the carrot, pepper and onion.
  4. Add the minced garlic and green onion, fry for another 1 minute
  5. Add the chicken and cook for another minute.
  6. Beat the eggs, add the grated cheese and season with salt and pepper.
  7. Mix the fried chicken with the egg mixture
  8. Line the pan with the shortcrust pastry
  9. Sprinkle the breadcrumbs over the base
  10. Pour the cake filling into the mold
  11. Bake in the lower part for 40 to 50 minutes at 180 ºC

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