A whimsical mix without rhyme or reason in this tasty chicken and vegetable pie with puff pastry, diced chicken breast, yellow bell pepper, and red onion!
Let’s say it’s a stew with a pastry shell that captures the delicious juices formed during cooking and is simple, homemade, and appetizing.
IF you have two packs of ready-made pastry, you can make a pie by enclosing meat and vegetables inside, but remember to make a chimney, a hole in the center, so that cooking is even and the steam can escape, evaporating during baking.
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I’ve opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are some other main course recipes with meat and vegetables like:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients CHICKEN AND VEGETABLE PIE
- 1 bell pepper
- 1 chicken breast
- 1 red onion
- 1 package puff pastry
- 2 tablespoons extra virgin olive oil
- 1 pinch chili pepper
- to taste salt
- to taste pepper
Tools CHICKEN AND VEGETABLE PIE
- Cutting Boards
- Knives
- Wok
- Pie Pans
- Spatulas
FOR THE PREPARATION OF THE CHICKEN AND VEGETABLE PIE RECIPE
quick because I’ve already cooked everything before and it’s just a way to combine all the ingredients and bake the shell, which can be of puff pastry or also of shortcrust pastry.
I remove the skin of the red onion and the strings and seeds of the bell pepper and slice both into not too large, nor too small, cubes.
In the wok, I put 2/3 tablespoons of extra virgin olive oil and add the chopped onion and peppers, letting them stew over medium heat, stirring the preparation often.
I chose not to have different cooking times based on the vegetable texture; truth be told, today I preferred to go fast!
I also added a pinch of chili flakes and after about 15 minutes, I removed the vegetables, and in the same pan, I added the diced chicken breast, cooking them for about ten minutes, always stirring over high heat.
I season the vegetables and meat with salt and pepper and preheat the oven to 375/400°F (190/200°C) static.
I unroll the puff pastry package, keeping the parchment paper, and place it in my pie pan, for me with a perforated bottom.
With a fork, I prick the bottom and then pour the chicken and vegetable mix, trying to level the filling of the savory pie.
With what remains, I make these thin pastry strips that, placed randomly, are just a lattice of ‘decoration’ for the filling.
I bake and let it cook for about 25 minutes, maybe even less… a delicious and flavorful sauce forms that keeps the meat tender and the vegetables soft!
When cooking is done, I let it cool and bring it to the table for tasting!
Enjoy your meal!
Annalisa
