Vegetable and chicken pie

Vegetable and Chicken Pie Recipe

Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 30-35 minutes
Total: 1 hour and 55 minutes
Servings: 6

The vegetable and chicken pie is a savory dish, ideal for lunch or dinner, that combines the fluffy texture of the dough with the delicious filling of chicken and vegetables. This simple and quick recipe is sure to become your family's favorite!

Ingredients for the dough:
- 500 g wheat flour
- 250 ml lukewarm milk
- 25 g fresh yeast
- 1 egg
- 1 teaspoon sugar
- 1 teaspoon salt
- 50 ml olive oil

Ingredients for the filling:
- 300 g chicken breast (diced)
- 1 medium onion (finely chopped)
- 1 carrot (grated)
- 1 bell pepper (diced)
- 2 cloves of garlic (crushed)
- 100 g peas (fresh or frozen)
- 1 teaspoon spices (thyme, rosemary, or oregano)
- Salt and pepper to taste
- Oil for frying

Instructions:

1. Start by preparing the dough. In a small bowl, warm the milk until it is lukewarm, then add the fresh yeast and sugar. Mix them gently and let them sit for 5-10 minutes until the yeast starts to foam. This step is essential to activate the yeast.

2. In a large bowl, sift the flour and add the salt. Make a well in the center of the flour and pour in the milk and yeast mixture. Add the egg and olive oil. Use a spatula or your hands to combine the ingredients, then knead the dough for 5-7 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour.

3. Once you have a well-kneaded dough, cover it with a clean towel and let it rise in a warm place for 1 hour, or until it doubles in size.

4. Meanwhile, prepare the filling. In a large skillet, heat a little oil and add the chopped onion. Sauté until it becomes translucent, then add the chicken breast. Cook the chicken until it turns golden and is cooked through. Add the carrot, bell pepper, garlic, and peas. Season with salt, pepper, and your favorite herbs. Let the mixture cool slightly.

5. Preheat the oven to 180°C. After the dough has risen, divide it into two parts: one larger for the base and one smaller for the top. Roll out the first part on a floured surface to about 0.5 cm thick.

6. Place the rolled-out dough in a baking tray lined with parchment paper and add the chicken and vegetable filling. Spread it evenly.

7. Roll out the second part of the dough and place it over the filling. Seal the edges by pressing them with a fork. You can make a few slits on top to allow steam to escape during baking.

8. Bake the pie in the preheated oven for 30-35 minutes, or until it turns golden and crispy.

9. Remove the pie from the oven and let it cool for a few minutes before slicing.

Serving suggestion: This vegetable and chicken pie is delicious both warm and cold, perfect for a picnic or family meal. You can serve it with a fresh tomato and cucumber salad to complete the meal.

Possible variations: You can experiment with different vegetables, such as zucchini or spinach, and you can replace the chicken with turkey or tofu for a vegetarian option.

This vegetable and chicken pie is not only a simple recipe but also an excellent way to utilize seasonal vegetables. Try it and enjoy every slice!

 Ingredients: Filling: 3 chicken thighs, 3 large potatoes, 1 large carrot, 1 grated onion, celery root, salt, peppercorns. Cheese dough: 150g margarine or butter, 3 eggs, 200g yogurt, 150ml milk, 250g grated telemea cheese, 400g sour cream, 4 eggs, salt, ground pepper, 15g yeast, 600g flour.