Chicken breast pie with lard pastry

When I have leftover chicken breast from a barbecue or soup, I set it aside for a savory tart. The breast isn’t our favorite, but this way nothing goes to waste. I season it with salt and pepper and let it chill for a few hours, then I chop it finely and use it in a quick filling, baked with a lard pastry. I’ve made this tart a few times, especially when I have the pastry ready and want something hearty for lunch or a packed meal.

Quick Info

Total time: about 2 hours (plus 3-4 hours chilling for the meat)
Preparation time: 30-40 minutes active, the rest in the fridge and oven
Baking time: 35-40 minutes, depending on the oven
Servings: 6-8 slices, depending on how you cut it
Difficulty: medium
Recipe type: savory tart, good for lunch or a snack

Ingredients

450 g lard pastry (made in advance, according to your own recipe)
300 g chicken breast (raw, boneless)
1 large onion
2 eggs (for the filling)
1 egg + 1 tablespoon milk (for brushing on top)
Salt
Pepper
Oil for sautéing (a few tablespoons, just enough to prevent sticking)

Instructions

1. If the chicken breast is raw, cut it into strips, season with salt and pepper, and let it chill for 3-4 hours. This enhances the flavor and tenderness. After chilling, cut it into small cubes.
2. Peel and finely chop the onion. In a skillet, heat a little oil and add the chicken and onion. Sauté together over medium heat, stirring frequently, until the onion softens and the chicken changes color completely. It doesn’t need to brown much, just cook the ingredients through. Transfer everything to a bowl and let it cool completely.
3. Once the mixture has cooled, crack two eggs over it and mix well. Taste to see if it needs more salt or pepper. The filling should be homogeneous but not liquid.
4. Prepare the tart pan (I used a silicone one), lightly greased with a bit of oil. Divide the pastry into two equal parts.
5. Roll out the first piece of pastry to cover the base and sides of the pan without being too thick. Place it in the pan and prick it with a fork in several places to prevent it from puffing up while baking.
6. Pour the chicken filling with onion and egg into the crust, leveling it out evenly.
7. With the other half of the pastry, cut strips and arrange them as a lattice over the tart.
8. Place the pan in the oven at moderate heat (170-180°C, for reference), on the middle rack. Baking takes 35-40 minutes, or until the pastry feels firm and starts to color.
9. About 10-15 minutes before removing the tart from the oven, beat an egg with a tablespoon of milk and gently pour it over the pastry lattice. Bake until golden brown.
10. Remove the tart and let it cool slightly before slicing. It can be enjoyed warm or cold.

Why I Make This Recipe Often

It’s a great recipe for using up leftover chicken breast and utilizes the lard pastry I make in advance. The tart keeps well in the fridge and doesn’t dry out quickly. It’s perfect for packing or serving at the table, simple, without needing much thought for additional sides. It can be sliced and reheated easily.

Tips and Variations

Tips

Don’t fill the tart with hot filling; let it cool to prevent the pastry from becoming soggy.
Use a lightly greased pan, especially if it’s not silicone.
Don’t make the lattice too thick, so it bakes well throughout.
Substitutions

You can use other poultry if you have leftovers (like turkey, for example). However, the texture of chicken breast is ideal for this tart.
White onion can be substituted with yellow onion or even leeks if you don’t have anything else on hand.
If you prefer, you can skip the egg on top, but the layer will be more matte and drier.
Variations

Chopped herbs (parsley or dill) can be added for a fresher taste.
For a heartier layer, you can sprinkle some grated cheese between the pastry strips, though it’s not part of the original recipe.
Serving Ideas

The tart is best sliced after it has cooled a bit.
It pairs well with a simple seasonal salad or can be enjoyed on its own for lunch or as a snack.
It can be served at room temperature, not just hot.

Frequently Asked Questions

1. Can I use cooked chicken breast?
Yes, just cut it into small cubes and mix it directly with the sautéed onion. Skip the sautéing of the meat, just sauté the onion, then add the chicken towards the end.
2. Can the tart be frozen after baking?
The baked tart can be frozen, but the texture will be less crispy upon thawing. If you want to freeze it, let it cool completely and package it in portions.
3. What type of lard pastry is suitable?
Any classic lard pastry recipe, without sweet additions, is fine. Ideally, it should be made with fresh lard, with minimal seasoning, to let the filling shine.
4. Can I substitute lard with shortening or butter?
You can, but the texture will be slightly different, especially in terms of crispness. Lard gives a flakier pastry, but shortening works well too.
5. Is it okay to make it without onion?
You can omit the onion, but the filling will be drier and have a less rich flavor.

Nutritional Values

Approximately, one slice (out of 8) has around 280-320 kcal, with about 12 g of protein, 18 g of fat, and 22 g of carbohydrates. The value depends on how much lard is in the pastry. The tart is quite hearty and rich in fats, due to the lard pastry. The protein comes from the chicken breast and eggs, while the carbohydrates mainly come from the pastry.

Storage and Reheating

The tart stores well in the fridge, covered, for up to 3 days. It reheats easily in the oven for 10-15 minutes at 150°C, or in the microwave, though the pastry won’t be as crispy. I don’t recommend leaving it at room temperature for more than a few hours, especially in summer. If there are leftovers, I portion it out and refrigerate it as soon as possible.