Chicken pie with a lid
Description
The pastry is simple and quick to prepare. The closed chicken pie turns out crispy on the outside and very juicy on the inside. The filling consists of tender chicken and vegetables. I recommend adding seasonal vegetables—not necessarily only those listed in the recipe. Use ready-made dough; the chicken can be frozen, and potatoes and carrots are usually on hand. This pie is budget-friendly, made from ingredients you likely already have. Enjoy! It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Cut the chicken breast into strips. Season with salt and pepper. Fry in oil in a skillet over medium heat.
- 2
Step 2
2. While the chicken is frying, wash and chop the vegetables. Cut the carrots into rounds, celery into cubes, and potatoes into large cubes.
- 3
Step 3
3. When the chicken pieces turn golden, sprinkle them with flour and sage.
- 4
Step 4
4. Mix well, the flour should absorb the butter and coat the chicken.
- 5
Step 5
5. Add the broth, reduce the heat, and simmer for four to five minutes.
- 6
Step 6
6. Place the vegetables in a frying pan. Simmer until soft.
- 7
Step 7
7. While the chicken and vegetables are simmering, line a non-stick pie pan with puff pastry.
- 8
Step 8
8. Add frozen peas to the vegetables and chicken. Mix and cook for a few minutes.
- 9
Step 9
9. Place all the contents of the skillet onto the dough in the pan.
- 10
Step 10
10. Turn the open pie into a closed one by placing and sealing the top layer of dough. Make cuts in the dough (on top) for ventilation. The top can be brushed with beaten egg yolk.
- 11
Step 11
11. Place the chicken-filled enclosed pie in a preheated oven at 180°C for 45 minutes to 1 hour. The dough should turn golden and crispy, and the filling should be bubbling (you'll see this through the "ventilation" holes). Serve the ready chicken pie in portions.
- 12
Step 12
12.