Chicken Pie with Pumpkin
I am sharing another recipe using pumpkin while the season lasts. The dish turns out very tasty: the aromatic dough combines with a juicy filling and a delicate topping. Zucchini can be used as an alternative to pumpkin. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 50 g
- egg 1
- sour cream 10-20% 100 g
- dried herbs 1 tbsp
- salt 1 tsp
- flour 150-200 g
- chicken fillet 300 g
- pumpkin 500 g
- onion 150 g
- salt
- pepper
- cream 10-25% 200 ml
- cheese 150 g
- egg 1
- salt
Instructions
Preparing the dough
Step 1 of 20
Combine sour cream and butter.
Step 2 of 20
Add the egg.
Step 3 of 20
Mix together.
Step 4 of 20
Add salt and herbs.
Step 5 of 20
Mix together.
Step 6 of 20
Add the flour. Knead the dough. Place it in a bag. Leave it in the refrigerator while the filling and topping are being prepared.
Preparing the filling
Step 7 of 20
Finely chop the onion.
Step 8 of 20
Finely dice the fillet.
Step 9 of 20
Cut the pumpkin into small pieces.
Step 10 of 20
Sauté the onion in vegetable oil.
Step 11 of 20
Add the fillet.
Step 12 of 20
Add pepper and salt. Fry for 10 minutes.
Step 13 of 20
Add the pumpkin. Fry for 10 minutes. Let it cool.
Preparing the filling
Step 14 of 20
Grate the cheese using a fine grater.
Step 15 of 20
Pour in the cream. Mix.
Step 16 of 20
Add the egg, salt and pepper.
Step 17 of 20
Mix.
Step 18 of 20
Lightly grease a baking pan (26–28 cm in diameter will work) with oil. Spread the dough. Form the edges.
Step 19 of 20
Place the filling on the dough.
Step 20 of 20
Pour the prepared mixture over the filling. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.