Chicken Pie with Carrots and Zucchini

Back in Greece pies are a must have dish in the table. I really love them they're inside my DNA!
This pie is really easy to make and so delicious!


1 package butter puff pastry
2 tablespoons extra virgin olive oil
Sesame seeds
1 egg
1 cup of milk


500 gr boneless chicken fillet (thighs or breast)
2 shredded carrots
2 shredded zuchini
2 eggs
1 cup of milk
300 gr shredded mixed cheese (mozzarella, gouda, Monterey jack, parmesan etc)
1 tablespoon  fresh dill
Salt – Pepper


Remove the skin from chicken fillets and boil the chicken for 20 minutes. Drain and let it aside to cool down.
In a large bowl,  mix together all the ingredients of the filling stirring well. Cut the chicken into small pieces and add them to the mixture.
Preheat the oven in 400 F.
If needed, roll the one puff pastry sheet in a flour powdered surface (so it can fit your pan) and place it in a non stick baking pan (or grease the pan with one tablespoon of olive oil).  Add the mixture and place the second puff pastry sheet to seal the pie (don’t forget to roll the second pastry sheet also so it can fit your pan). Just fold in the edges using a fork. Cut the pie into serving pieces; brush with one beaten egg and springle the sesame seeds. Add a cup of milk on top of the pie and bake for one hour.

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