Chicken pie with sour cream and puff pastry

To prepare a delicious chicken and vegetable pie, we start by taking the puff pastry out of the freezer and letting it thaw so that it is easy to handle. Meanwhile, we take the chicken breast, wash it well under a stream of cold water, and then pat it dry with an absorbent paper towel to remove excess water. Once we ensure the chicken is dry, we cut it into appropriately sized pieces for even cooking.

We clean the onion, chopping it finely, and take care of the carrot, which we peel and slice into thin rounds for quick sautéing in the pan. We heat a few tablespoons of oil in a large skillet, then add the chicken pieces, browning them on all sides until golden and juicy. It is important not to overcrowd the pan, so the chicken cooks evenly.

Once the chicken is browned, we add the chopped onion and carrot rounds. We sauté them for about a minute, allowing the flavors to combine. After that, we pour about one and a half cups of water into the pan, letting it come to a boil. We add salt, pepper, and a teaspoon of dried rosemary, which will give a special flavor to the dish. We adjust the heat to medium and let the liquid reduce until it is almost halved.

When the liquid has reduced, we add the sour cream, stirring well to achieve a creamy mixture. We let it simmer for just two boils, then remove the pan from the heat and let the mixture cool for a few minutes. Once cooled, we transfer the chicken mixture into a heat-resistant dish, and I chose to use two smaller dishes suitable for portioning.

We finely chop the fresh parsley and sprinkle it over the chicken mixture, adding a touch of color and flavor. On the work surface, we sprinkle a little flour, then roll out the puff pastry, ensuring it is the right size for the dish so that it covers the pie well. Beating an egg, we brush the puff pastry with it to achieve a golden and crispy crust.

We place the pie in the preheated oven at a moderate temperature, letting it bake until the surface becomes golden and appetizing. When ready, we take the pie out of the oven and let it cool slightly. It is a perfect dish alongside pickled cucumbers, which harmoniously complement this savory meal! We serve with appetite and enjoy every bite!