Chicken and zucchini pie
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I can say that this is almost the same as Zucchini pie with tuna just tuna changed to chicken. Also I can say that I found out it only after a few times I baked this pie. Their taste are very different. They both are favourites in our family. Just now I bake with chicken more, because my kids don”t eat tuna, but pie with the chicken eats one of my kids.
Chicken and zucchini pie
Time needed:
Yields: 12 servings
Calories: 230 kcal / serving
Ingredients:
- Crust:
- 225 g flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. sugar
- 75 g butter
- 100 g sour cream
- Filling:
- 1 medium onion
- 1 medium (~250 g) zucchini
- 1-2 carrots
- 300-400 g chicken minced meat or fillet
- 2 eggs
- 100 g sour cream
- 100 g cheese, grated
- salt
- black pepper
- curry
- red hot chilli powders
Directions:
- Place to the blender bowl flour, baking powder, salt, sugar, soft butter and blend till crumbs.
- Pour mixture the bowl, add sour cream and mix quickly.
- Fold dough to the plastic film and chill about 30 minutes.
- Prepare filling: chop onion, grate carrots and zucchini.
- Pour some tablespoons oil to the pan and fry onion and carrots till they become soft.
- Then put minced chicken or chicken fillet cut in small chunks, zucchini and braise 4–5 minutes more. Let cool.
- In the other bowl mix eggs with sour cream, salt, pepper and curry. Then mix in cheese and braised vegetables.
- Heat oven to 190°C. Dough roll out to circle and line with it 26 cm diameter pie dish bottom and borders. Prick with a fork and bake 10 minutes.
- Then take pie crust from the oven, put the filling and bake again about 20 minutes, till cheese browns nicely.
- Enjoy!
Source: Forellės receptai, Skanaus! (Sonatinos receptai SuperMamos forume)
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