Chicken and vegetable pie

Chicken and Vegetable Tart: A delicious and versatile recipe for special moments

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Number of servings: 6

Welcome to the refined and flavorful world of tarts! The chicken and vegetable tart is a dish that not only satisfies your hunger but is also an ideal choice for family meals or gatherings with friends. The crispy crust and rich filling of vegetables and chicken combine perfectly, giving you an exceptional result, even if it’s your first attempt at making a tart. Whether you serve it warm or at room temperature, this recipe will captivate you from the first bite.

Let’s begin our culinary journey!

Ingredients:

*For the dough:*
- 250 g flour
- 125 g margarine (or butter for a richer taste)
- 2 egg whites
- a pinch of salt

*For the filling:*
- 300 g chicken meat (back, neck, wings)
- 100 g boneless chicken breast
- 100 g bacon (for added flavor)
- 1 jar (250 g) of mushrooms
- 1 onion
- 2 cloves of garlic
- 1 carrot
- ½ celery
- 150 g peas (you can use frozen peas)
- 25 g starch
- salt and pepper to taste
- 2 tablespoons olive oil

*For brushing the tart:*
- 1 egg yolk
- 2 tablespoons milk

Preparation:

1. Preparing the dough:
Start by preparing the dough for the crust. In a bowl, mix the flour with the margarine using your fingers until you get a texture similar to wet sand. Add the 2 egg whites and a pinch of salt, continuing to knead until the dough becomes non-sticky. If you feel the dough is too sticky, you can add a little flour.
Once you have a homogeneous dough, wrap it in plastic wrap and refrigerate for about 30 minutes. This step is essential for achieving a crispy and easy-to-handle crust.

2. Preparing the filling:
In the meantime, let’s take care of the filling. Cut the chicken meat and bones into smaller pieces and fry them in a pan with a little olive oil until browned. Add enough water to cover them and let them boil for 20-25 minutes. After boiling, strain the broth and keep it for later. Remove the meat from the bones and set it aside.
In the same pan, add the remaining olive oil and sauté the diced chicken breast and chopped bacon. Once they turn golden, add the sliced onion, minced garlic, and mushrooms. Let everything sauté for 2-3 minutes, then add the carrot, celery, and peas. All vegetables should be diced small for even cooking.
Pour the reserved broth over the ingredients, just enough to cover them, and let everything boil over high heat until the liquid reduces by half and the vegetables are cooked. Finally, add salt, pepper, and the starch dissolved in two tablespoons of water, stirring continuously until the mixture thickens. Turn off the heat and let the filling cool slightly.

3. Assembling the tart:
Divide the dough into two pieces, leaving one slightly larger. From the larger piece, roll out a thin sheet to cover a 20 cm tart pan. Place the dough in the greased pan, pressing well on the edges. Don’t forget to make a few holes in the bottom of the tart with a fork to allow steam to escape during baking.
Pour the prepared filling into the pan, then take the smaller piece of dough and roll it out to cover the filling. Pinch the edges with your fingers to seal them and make a small cut in the center to allow steam to escape.

4. Baking:
In a small bowl, beat the egg yolk with the milk and brush the entire surface of the tart with this mixture for a beautifully golden crust. Place the tart in a preheated oven at 200°C and bake for 30-40 minutes or until golden and crispy.

5. Serving:
Once the tart is ready, let it cool slightly before cutting. You can serve the tart warm or at room temperature, alongside a fresh salad or a side of grilled vegetables. It’s a versatile dish that pairs perfectly with a glass of white wine or a refreshing lemonade.

Useful tips:
- If you want to add extra flavor, you can include herbs like thyme or rosemary in the filling.
- Instead of bacon, you can use a few slices of melted cheese for a richer taste and creamy texture.
- The tart can be prepared a few hours in advance and reheated in the oven to enjoy it warm.

Nutritional benefits:
This chicken and vegetable tart is an excellent choice for a balanced meal, being rich in protein from the meat, vitamins from the vegetables, and carbohydrates from the dough. Additionally, the bacon adds a boost of healthy fats, but it’s recommended to consume it in moderation.

Frequently asked questions:
- Can I use other types of meat? Yes, you can replace chicken with turkey or even pork for a different version of the recipe.
- How can I store the tart? You can keep it in the fridge, covered, for 2-3 days. It’s just as tasty cold!
- Can I freeze the tart? Yes, you can freeze the tart before baking. Make sure to wrap it well in plastic wrap.

I hope this chicken and vegetable tart recipe has inspired you to try making it at home. Feel free to customize it with your favorite ingredients and share the result with your loved ones. The tart is more than just a dish; it’s a culinary experience that brings people together. Enjoy!

 Ingredients: For the dough: 250 g flour, 125 g margarine, 2 egg whites, salt. For the filling: chicken (only back, neck, wings), 1/2 deboned chicken breast, 100 g bacon, 1 jar (250 g) of mushrooms, 1 onion, 2 cloves of garlic, 1 carrot, 1/2 celeriac, 150 g peas (I had frozen), 25 g starch, salt, pepper, olive oil. For brushing the tart: 1 egg yolk, 2 tablespoons milk.

 Tags:  chicken pie