Chicken & Tomato Pie
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 473.18 ml flour
- 0.25 ml salt
- 118.29 ml butter, chilled and cubed
- 29.58 ml ice cold water
- 450 g cooked chicken breasts
- 7 tomatoes, sliced,seeds removed
- 295.73 ml thick sour cream
- 59.16 ml pesto sauce
- salt and pepper
- 1 beaten egg, for glazing
directions
- Preheat oven 190°C.
- Make the pastry: put flour and salt in a bowl, add butter and rub until resembling breadcrumbs, add water and mix until the dough forms a ball, wrap in plastic and put in the fridge for 30 minutes.
- Butter an ovenproof 20 cm dish, layer sliced cooked chicken and tomatoes almost to the top.
- Mix sour cream and pesto, season with a little salt and pepper, puor over chicken and tomatoes.
- Roll pastry in a circle slightly larger than the dish, place the pastry lid on top of the dish, brush with the egg and cook in the oven for 25-30 minutes, until golden and crisp.
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RECIPE SUBMITTED BY
I live in a tiny flat in the center of Milan with my sweet dachshund dog named Penelope (Penny). I'm a doctor specializing in family medicine, though everybody tends to think I'm the nurse or the assistant, or perhaps even a student since I tend to look a lot younger than I am....everybody tells me I'm going to appreciate it, but for now I still find it a little annoying!!
I've always loved cooking, when I was a child I wanted to be a patisserie cook (not sure the word is correct...), and I still can't understand how I got to be a doctor instead...anyway I still enjoy cooking at any time, and cooking for friends and family (Penelope included) is my weird way to show them my love (;P)