Chicken Vegetable Pie

Ingredients

• 200 g Flour
• 150 g butter
• 1 egg
• 1 tsp salt
• butter (for the pan)
• 4 chicken breast fillets (about 120 g each)
• 250 g peeled and deseeded pumpkin flesh (e.g., Hokkaido)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• ground pepper
• 250 ml Whipping Cream
• 100 g peas (frozen)
• 4 eggs
• 100 g grated cheese (e.g., Emmental)
• 100 g Sour cream

Instructions

1. 1.

   Knead flour, butter, egg and salt into a shortcrust pastry, wrap in cling film and chill for 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Trim the breasts, pat dry and cube. Cube the pumpkin flesh as well. Peel and finely dice the shallot and garlic. Sauté all in hot oil until translucent. Add the chicken and pumpkin and cook together 2-3 minutes until golden brown. Season with salt and pepper and remove from pan. Deglaze the pan with cream, add peas and let cool. In a bowl whisk the eggs with cheese and sour cream. Add the cream from the pan and season with salt and pepper.

4. 4.

   Roll out the pastry, line a greased quiche tin and form a rim. Fill the tin with the chicken and pumpkin mixture and pour over the egg‑cream.

5. 5.

   Bake in the oven for about 45 minutes until golden brown. Serve hot or warm.