Eggplant and Chicken Breast Pie
Description
The recipe won't take much time. When I first found this recipe and saw the number of ingredients, I thought making this pie would take me a lot of time and effort. But after preparing it, I realized that by breaking it down into steps, it can be done in just half an hour. I'll explain and show you. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Boil the chicken breast, let it cool, and cut it into cubes.
- 2
Step 2
While the chicken breast is boiling, prepare the dough. Mix the egg, sour cream, and vegetable oil. Add the sifted flour, baking powder, and salt. Knead the dough, wrap it in plastic wrap, and refrigerate for half an hour.
- 3
Step 3
For the filling: cut the eggplant and onion into cubes, and the pepper into rings. Heat vegetable oil in a skillet, sauté the chopped vegetables until partially cooked, then let cool.
- 4
Step 4
Add the chopped herbs and chicken breast to the filling, salt to taste, and mix.
- 5
Step 5
Roll out the dough into a 0.5 cm thick layer, transfer it to a silicone mold (my mold's diameter is 22 cm), shaping the edges, and prick it in several places with a fork. Spread the filling evenly on top.
- 6
Step 6
Preheat the oven to 180 degrees. For the filling, mix 2 eggs, yogurt, and grated cheese. Pour over the filling. Bake the pie in the preheated oven for 35-40 minutes.
- 7
Step 7
Let it cool slightly and serve.