This pie, made on a delicate cheese and cream dough, will be an ideal option for a hearty dinner
Zucchini and chicken pie is a wonderful dish that combines a delicate crumbly dough and a juicy filling. Thanks to the interesting combination of ingredients, it is ideal for a family dinner or a festive table.
Ingredients for the dough:
- Sour milk cheese 150 g
- Butter 150 g (pre-chilled)
- Flour 150 g
- 1 egg
- A pinch of salt
Ingredients for the filling:
- Zucchini 200 g
- Boiled chicken meat 250 g
- 2-3 sprigs of tarragon
- Garlic 2 cloves
- Sour cream 150 g
- 2 eggs
- Suluguni cheese 50 g
- Salt
How to cook zucchini and chicken pie
Dough preparation
Sift the flour into a deep bowl. Add cubed, pre-chilled butter, cheese and a pinch of salt.Quickly mix everything until a fine crumb is formed. It is more convenient to do this with two knives or with the help of a food processor. It is important not to overheat the oil so that the dough does not become a homogeneous mass.
Add the egg and quickly knead the dough. Form a lump, wrap in a film and put in the refrigerator for 2 hours. The finished dough can be stored in the refrigerator for up to a day.
Roll out the dough or knead it with your hands, put it in an oiled form.
Preparing the filling
For the filling, cut the zucchini into thin circles, and chop the boiled chicken meat.
In a separate bowl, mix sour cream with eggs, chopped garlic, tarragon leaves and salt.
Put a layer of chicken on the cooled dough in the form, then a layer of zucchini. Pour the filling with sour cream and egg mixture.
Bake the cake in an oven preheated to 180°C for about 45 minutes. 10 minutes before readiness, sprinkle grated suluguni cheese on top.
Chill the finished cake a little before serving. Delicious!