Flaky crust, tender chicken pieces, scallions… some of my favorite things. I really loved this pie, it is not something I would eat very often, there are way too many calories in just one piece, but this is definitely something I would make again and again for guests or for bringing to a party or something similar. When there are other things to eat on a table and lots of other people around, then you won’t stuff your face with just this one pie and weigh 1 kg more the next morning. 🙂 I tried to reduce the calorie number by replacing the cream with low-fat milk, it definitely worked, I wouldn’t use cream for this recipe anymore.
You can make this using fresh chicken breast that you will cook in broth, but this works with leftover chicken pieces as well. I have made it with leftover roast chicken pieces.
So next time you are required to bring something to a party or gathering you can give this a try, it is well worth the effort, everybody will love it. When there is something going on and I am supposed to bring something to eat, people normally expect me to bring cake, I am sort of the cake woman in my circle of friends. This time I didn’t feel that bringing cake for lunch was a good idea but was a bit worried of disappointing the expectations. So I decided to make a savory cake and that was a good idea, it was a better fit for the occasion and people just loved it, nobody complained about there not being a sweet cake on the table.
But people will be disappointed if I don’t bring any cake today, so I have to finish this now and start with the two required birthday cakes. Hopefully I will be able to take some nice photos and post the recipes some time soon.
Serves: 12 slices
- 225 g/ 8 oz all-purpose flour
- 1 pinch of salt
- 1 yolk
- 115 g/ 4 oz very cold butter
- 2 tablespoons cold water
- 500 g/ 1 pound chicken breast
- some chicken stock, about 1 cup
- 1 bunch scallions
- 1 red bell pepper
- 100 g/ 3.5 oz cheese, grated (Gouda or cheddar)
- 3 eggs
- 300 ml/ 1 ¼ cups milk
- Start by making the crust. Cut the cold butter into small pieces. Place the flour, salt, yolk and butter in a food processor (I use my Thermomix for this) and process until the mixture gets crumbly. Add the water, a tablespoon at a time and process very shortly until you obtain bigger lumps. Place the dough on a working surface and knead very very shortly, just enough to bring the lumps together and form a thick roll. Wrap the roll in kitchen foil and refrigerate for 30 minutes.
- In the meantime, cook the chicken in some chicken stock. Take it out and let it cool down. Cut into small pieces. Chop the scallions into rings and the red pepper into small pieces.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a spring form (26 cm/ 10 inches diameter).
- Take the roll out of the fridge and cut it lengthways into enough thin slices to cover the bottom of the spring form. Keep a few slices and use them to form a dough rim in the tin. Press the dough with your fingers to close the cuts and spread the dough evenly.
- Alternate chicken pieces, scallions and peppers in the tin. Sprinkle with the grated cheese.
- Beat the eggs in a bowl, add the milk and nutmeg, salt and pepper to taste. Pour the mixture into the spring form and bake in the hot oven for about 40 to 50 minutes until golden brown. Take the pie out of the oven and let stand for about 15 minutes.
- Serve warm with a green salad or cold. (I prefer to eat it warm but cold leftover are also great).