Vegetable and chicken pie

Name: Vegetable and chicken pie
Ingredients: 500 g flour; 1/2 packet dry yeast (3.5 g); 1 teaspoon salt; 1 teaspoon sugar; 340 ml lukewarm water; 1 tablespoon oil; 1 small zucchini (250 g); 1 large yellow onion (200 g); 1 red bell pepper (150 g); 1/2 green or yellow pepper (75 g); 300 g chicken breast; 2 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 6 tablespoons ketchup; 1 teaspoon dried herb mix; 1 teaspoon oil

Meat - Vegetable and chicken pie by Gianina M. - Recipia

Vegetable and chicken pie can be served hot or cold for breakfast, lunch or packed lunch. The bread dough browns around the edges, while the vegetables and chicken sit in a thin layer over the ketchup; the round shape gives it a pizza-like look, with a folded edge. I cut it into smaller slices when I pack it. Preparation: 35 minutes. Cooking: 66 minutes. Resting: 45 minutes. Total time: 146 minutes. Servings: 6. Approximately 440 kcal and 20 g protein per serving.

Ingredients

For the dough

500 g flour
1/2 packet dry yeast (3.5 g)
1 teaspoon salt
1 teaspoon sugar
340 ml lukewarm water
1 tablespoon oil

For the filling

1 small zucchini (250 g)
1 large yellow onion (200 g)
1 red bell pepper (150 g)
1/2 green or yellow pepper (75 g)
300 g chicken breast
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
6 tablespoons ketchup
1 teaspoon dried herb mix

For the pans

1 teaspoon oil

Preparation

1. Mix the flour with the dry yeast, salt and sugar. Gradually pour in the lukewarm water and knead, then work in the oil for the dough. 2. Cover the dough and leave it in a warm place for 45 minutes. 3. Wash the vegetables. Dice the zucchini, slice the onion, and dice the red bell pepper and green or yellow pepper. Heat 1 tablespoon of oil in a wok or frying pan, add the zucchini, then the onion and peppers. Cook for 8 minutes, stirring, until softened. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper, then transfer the vegetables to a plate. 4. Pat the chicken breast dry with paper towels and cut it into small cubes. Heat 1 tablespoon of oil in the same pan and cook the chicken for 8 minutes, until no longer pink inside. Transfer it to a plate lined with paper towel. 5. Divide the dough in two. Grease a round baking pan with half of the teaspoon of oil for the pans. Roll out the first piece into a disc 2-3 cm larger than the pan and place it inside. Spread 3 tablespoons of ketchup over it, then add half the vegetables and half the chicken. Fold the edges over the filling and sprinkle half the dried herbs on top. Bake in a preheated oven at 180°C for 25 minutes, until the dough is browned around the edges. 6. Grease the pan again with the remaining oil. Roll out the second piece of dough and top it with the remaining 3 tablespoons of ketchup, vegetables and chicken. Fold the edges over, sprinkle with the remaining dried herbs and bake for 25 minutes at 180°C, until the edges are browned. Slice and serve hot or cold.

Notes

Cut it into slices and serve with a simple green salad. For a meat-free version, you can replace the chicken with 250 g of mushrooms browned separately; the dough contains gluten. The pie keeps covered in the fridge for up to 3 days and can be eaten cold. A small zucchini with firm skin is easier to cut and usually has less soft flesh than a very large one. A large zucchini can release more liquid, so drain the vegetables if you see liquid on the plate, to keep the dough from getting soggy. Remove the seeds and white ribs from the red bell pepper, as they stay tough after cooking.

Frequently asked questions

Can I use chicken thighs instead of breast?

Yes. Use 300 g of boneless skinless chicken thighs, cut into small cubes, and cook them for 10-12 minutes, until they are no longer pink in the middle.

Can I replace the ketchup with passata?

Yes, add 3 tablespoons of thick passata to each pie. If it is very runny, choose a more concentrated version so it does not make the dough soggy.

Can I use ready-made pizza dough?

Yes, use two sheets of pizza dough of about 250 g each, one for each pie.