In this article we are taking advantage of the pumpkin season, so this time we bring you an exquisite recipe for chicken and pumpkin pie: a salty pie with spectacular contrasts of flavors that you will love.
This cake can be prepared without a base, but to give it a more pastel touch, we have added a short crust pastry base. The result has been incredible, it is a complete and rich dish that you can prepare for a family lunch. We explain how to make chicken and pumpkin pie so that you can enjoy the best dishes for the cold months.
Ingredients to make Chicken and Pumpkin Pie:
- 1 sheet of short crust pastry
- 200 grams of pumpkin
- 300 grams of chicken in pieces
- 2 egg units
- 200 milliliters of cream to cook
- 100 grams of grated cheese
- 1 splash of oil
- 1 pinch of salt
- 1 piece of pepper
How to make Pumpkin Chicken Pot Pie:
Cut the chicken into pieces. Cut the pumpkin into small pieces. Put a pan with a splash of oil, when it is hot add the pumpkin and chicken. Season with salt and pepper. Let them cook until the chicken and pumpkin are done.
Take a mold and cover it with the short crust pastry, put the chicken and pumpkin on the base. Put the cream, the eggs, a little grated cheese and a little salt in a bowl. Beat well.
Add the mixture to the mold where you have the chicken and pumpkin. Top with grated cheese to taste.
Put the salty cake in the oven at 180ºC for about 30 minutes or until it is golden and the dough is made. Take out and serve the Pumpkin Chicken Pot Pie, enjoy!
