Home » Chicken and vegetable pie baked in puff pastry

Chicken and vegetable pie baked in puff pastry

by Ada Parisi
5 min read
PIe di pollo in pasta sfoglia

When I do the puff pastry I think always in French. That must be why, having advanced a bit’ to browse, I decided to prepare this dish: a terrine of chicken and vegetables in puff pastry crust. Prepared in cocotte mono portion, is a second full and elegant when you have important guests. Obviously, the dough you can also buy it ready at the supermarket, But if you want to get it from you then click here on ‘basics‘.

Ingredients for 4 people:

  • 250 grams of puff pastry (for the recipe click here on ‘basics‘)
  • 800 grams of chicken breasts
  • 2 small carrots
  • 1 leek
  • 300 grams of mushrooms
  • 1 white onion
  • 1 Zucchini
  • 150 ml of cream
  • 1 glass of dry white wine
  • enough flour
  • extra virgin olive oil as required
  • chopped chives just enough
  • salt and pepper
  • little chopped parsley
  • an egg
  • 4 mono or a baking dish large portions cocotte

Chop thinly the onion, slice thin slices the carrots and leek, cut the zucchini into chunks, slicing mushrooms. Beat the chicken breasts and cut into small pieces. Sauté the onion in a non-stick frying pan with oil and, When is golden, Add the leek and carrot. Add salt and cook for 10 minutes, adding a little warm water. In another pan, jump with a little olive oil Zucchini, season with salt, Cook for five minutes and then put them aside. After the zucchini, blast fungi. The vegetables should be crunchy because then the oven will continue cooking.

Preheat oven to 200 degrees ventilated. Place in a pan a little oil and heat. Meanwhile, lightly flour the chicken pieces and brown them in a pan blending with dry white wine. When the alcohol of the wine has evaporated, season with salt and pepper and add the cream. Cook over low heat, covering the Pan, for ten minutes and, Finally, Add to chicken all vegetables: mushrooms, Zucchini and carrot, Leek and onion and sprinkle with chives and a little chopped parsley.

On a floured, using a rolling pin, roll out the puff pastry to a height of about half a centimetre. Cut puff pastry disks the size of containers, You'll be using as a cover. Pour chicken and vegetables portions into various cocotte or pour the mixture into the baking dish. Take the egg, separate the egg white from the egg yolk. Brush with the egg white on outer edge and top of the baking dish or casserole. Cover with pastry discs
making sure they adhere well to the edges of containers. Brush the surface of the pastry with egg yolk and, at the center of each disk of dough, make a hole about half a centimeter in diameter using a knife. Bake for 15 minutes, or until the pastry won't be swollen and Golden and serve very hot.

THE PAIRING: We recommend sparkling wine for this dish that combines the crispiness of the puff pastry to the unctuousness of the filling. We chose a wine typical of Abruzzo, a Pecorino Brut sparkling wine produced by the Winery Pietrantonj: “Feared“, This is the name, is made with the Charmat method, the bouquet ranges from white flowers with citrus; its taste is fruity and full, with a slightly bitter aftertaste. Serve cool.

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GIO September 9, 2013 - 09:14

, that good…but look more a dish English !

Sicilians creative in the kitchen September 9, 2013 - 13:58

Hello and welcome! It seems English, like features pie, but it's actually French. The recipe is loosely inspired by Michel Roux (a genius in my opinion) and the French origin is seen in the use of puff pastry and cream. Try it and let me know! ADA

Victoria September 3, 2013 - 00:37

Delicioso Ada, Como siempre y presentación fabulosa.
UN saludo

Sicilians creative in the kitchen September 3, 2013 - 07:59

Hi Victoria, you are very kind. Thanks. Greetings. ADA

Giulia September 2, 2013 - 14:01

Wow!! I'm hungry…I can't stop by and see all this!! reminds me of a pie eaten in galway, and then you win! buonissimaaaa…a hug!

Sicilians creative in the kitchen September 2, 2013 - 14:07

Thanks Julia! Hi . Ada 🙂

Luisa September 2, 2013 - 09:17

wonderful to take to the table with guests! makes a great impression.! Besides being very good!

Sicilians creative in the kitchen September 2, 2013 - 14:08

It's true. is a yummy, complete and high-impact. Thanks! Kisses


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