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Chicken and Pepper Pie 'Rainbow'
Instructions
First, I prepare and measure all the necessary ingredients. I take out the butter from the refrigerator in advance and leave it on the table so that it reaches room temperature and softens. It is better to use butter made from pasteurized cream, not from vegetable fats. In a separate container, I mix the flour with the baking powder and salt. In a deep bowl, I pour in the milk. Then I crack two chicken eggs into it. Next, I add the butter cut into pieces to the milk mixture.
I mix the milk mixture with a fork until the milk and eggs are well combined (the butter will float in the form of small crumbs). Gradually, I add the flour and knead a soft, elastic dough with my hands. It does not need to be kneaded for a long time (2-3 minutes is enough). The dough should come together into a ball. You may need to add (remove) a little flour. It depends on the quality of the flour. I added about 20 grams more.
I place the ball of dough in the refrigerator until the filling is ready. Next, I prepare the filling for the pie. I heat a skillet on the stove. I pour in vegetable oil (1 tbsp.). I add the chicken fillet, previously cut into 1x1 cm cubes. I fry on high heat for 4-5 minutes until lightly golden.
I carefully transfer the fried chicken fillet to a separate bowl or pot.
While the chicken fillet is frying, I prepare the vegetables for the filling. I thoroughly rinse the bell peppers and zucchini. I remove the seeds and internal partitions from the bell pepper. I cut it into small pieces (or strips). I cut the zucchini lengthwise, then each half lengthwise in half again. Then I cut across. Neat triangles are obtained. I peel the onion from the skin and then chop it.
In the already preheated skillet where I fried the fillet, I add another 1 tbsp. of vegetable oil. I transfer the chopped vegetables to the skillet and fry them over high heat for about 3 minutes (until lightly browned). Then I transfer the fried vegetables to the bowl with the chicken fillet and mix well. I add salt to taste.
I make the sour cream filling for the pie. In a deep plate, I place the sour cream, crack the chicken eggs (2 pcs.), add grated cheese (I grate it on a coarse grater), add a pinch of salt, herbes de Provence, and sweet paprika. I mix well. The filling for the pie is ready.
I take out the removable teflon baking pan. I grease it with a small amount of butter. I place a ball of dough in the center. And I roll (flatten) the dough by hand across the bottom of the pan. I form high edges of dough (the height of the edges is about 6 cm).
I gently lay the filling into the pan, smooth it out with a spoon and press down a little.
I evenly pour the sour cream filling on top.
I place the pan with the "Colorful" pie to bake in the preheated oven at 185 degrees for 55-60 minutes. After about an hour, you will smell incredible aromas wafting through your kitchen. I let the baked pie cool slightly by placing the pan on a wooden tray. Then I carefully remove it from the pan and transfer it to a plate. The "Colorful" pie is ready. The pie will go perfectly with tea, kefir, milk, compote, or kissel. The cooled chicken and pepper "Colorful" pie is best stored in the refrigerator if it hasn't been devoured from the table in 5 minutes. Enjoy your snack!
Tips
- 1
Use room-temperature softened butter for best finished dough texture. Cold hard butter produces uneven crumbly results; properly room-temperature softened butter (cream-based, not vegetable-fat-based) produces the proper signature uniform tender character authentic to traditional Russian-Soviet pie preparations. The butter quality matters more than home bakers typically realize for finished pie-quality and overall family-meal success consistently across batches reliably across various weekday baking occasions throughout the year for proper traditional Russian-Soviet results consistently.
- 2
Pre-fry chicken and vegetables separately for proper finished filling. Raw filling produces undercooked watery results; properly pre-fried components (chicken first then vegetables in same pan) produce the proper signature concentrated golden character authentic to traditional Russian-Soviet pie preparations. The same pre-cooking principle elevates many pie-filling preparations including butter-enriched savory pie applications across various traditional international culinary occasions throughout the year reliably.
- 3
Form high pie edges (6 cm) for proper finished structural containment. Low edges produce overflowing filling and soggy crust; properly tall 6-cm edges produce the proper signature secure containment character authentic to traditional Russian-Soviet savory pie preparations. The patient edge-forming principle pays back significantly in finished pie-quality consistently across batches and various savory-pie preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-baking results.
- 4
Pair the finished colorful pie with traditional accompaniments for proper presentation. Serve warm with tea, kefir, milk, compote, kissel, alongside fresh garden salad for substantial dinner spreads, or as picnic dish on summer veranda for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial dinner spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use other meats? +
Yes, turkey, ham, cooked sausage, or fish fillet all work beautifully as substitutes producing equally delicious results. Each option produces distinct character: chicken fillet provides classic lean Russian-Soviet character, turkey adds similar leanness with slightly richer flavor, ham adds smoky depth, cooked sausage adds convenience, fish creates Mediterranean-style variation. Adjust pre-cooking time slightly for different proteins. Mix and match meat options for endless variations across various Russian-Soviet pie traditions throughout the year for proper personalized finished results consistently across various meal occasions reliably.
How long does this pie keep? +
Stored covered in the refrigerator, the pie keeps for 3-4 days at peak quality. The flavors meld and improve over the first 24 hours as components marry beautifully. Reheat in oven at 180 degrees covered to preserve texture, or in microwave covered. The pie freezes adequately for up to 2 months — thaw in refrigerator overnight before reheating. Best consumed within 2-3 days for the brightest most appealing finished results across multiple meal applications throughout the year reliably across various family-meal occasions throughout the year.
Can I use other vegetables? +
Yes, eggplant, broccoli, cauliflower, mushrooms, asparagus, or spinach all work beautifully as additions or substitutes. Each option produces distinct character: bell peppers and zucchini provide classic colorful Russian-Soviet character, eggplant adds Mediterranean depth, broccoli adds health-conscious crunch, cauliflower adds nutrition, mushrooms add umami depth, asparagus adds elegance, spinach adds iron-rich greens. Mix and match seasonal vegetables for endless variations across various pie traditions throughout the year for proper personalized finished results consistently.
Why is my pie crust soggy? +
Three usual causes: filling too wet (insufficient pre-frying), oven temperature too low, or pie not cooled properly before slicing. Address proper thorough pre-frying of vegetables (until moisture evaporates), correct 185-degree oven temperature with 55-60 minute baking time, and brief cooling on wooden tray before transferring for consistently crisp results. The combination of proper filling preparation, accurate baking, and patient cooling produces dramatic texture-quality reliably across various Russian-Soviet savory pie preparation sessions throughout the year for proper traditional results consistently.
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