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Chicken and Pepper Pie
This weekend I have a wonderful "Colorful" pie on the menu with lovely sweet peppers and chicken fillet. Why such a name - "Colorful", you may ask? This name has been with me for quite some time and is due to the fact that the filling of the pie includes vegetables of various colors: red and yellow bell peppers, green zucchini. The pie turns out incredibly tasty, bright, beautiful, and aromatic. It brings back memories of hot summer with its variety of vegetables and greens. The pie has a crispy base, filling in the form of pieces soaked in sour cream filling, and a golden crust on top. The Chicken and Pepper pie "Colorful" is definitely suitable for a family tea party in the summer on the open veranda of the beloved summer house.
Preparation time: 85 minutes.
Form with a diameter of 24 cm.
Ingredients
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For the dough:
- chicken egg – 95 gr. (2 eggs of category C2);
- wheat flour – 320 gr;
- baking powder – 1 tsp;
- butter – 70 gr;
- salt – 0.5 tsp;
- milk (2.5%) – 100 ml.
For the filling:
- chicken fillet – 410 gr;
- zucchini – 160 gr;
- red bell pepper – 225 gr;
- yellow bell pepper – 225 gr;
- onion – 60 gr;
- salt – to taste;
- vegetable oil for frying vegetables and chicken – 2 tbsp.
For the filling:
- chicken egg – 95 gr. (2 eggs of category C2);
- sour cream – 100 ml;
- salt – a pinch;
- herbes de Provence (dry seasoning) – 0.5 tsp;
- sweet paprika – 0.5 tsp;
- hard cheese (I used "Dutch") – 60 gr.
Preparation
- 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!
