Ingredients:
1 pre-made pie crust (or homemade)
500 g (1 lb) chicken thighs or breasts, diced
1 onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon flour
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned on all sides. Remove and set aside.
Sauté the Vegetables: In the same skillet, add the onion, red bell pepper, yellow bell pepper, and garlic. Cook until softened, about 3-4 minutes.
Make the Sauce: Sprinkle the flour over the vegetables and stir well. Gradually add the chicken broth while stirring continuously to avoid lumps. Once the mixture thickens, add the heavy cream and paprika. Cook for another 2 minutes.
Combine the Chicken and Vegetables: Add the cooked chicken back to the skillet. Season with salt and pepper, and mix everything well. Let it simmer for 2-3 minutes.
Assemble the Pie: Roll out your pie crust and place it in a pie dish. Pour the chicken and vegetable mixture into the pie shell.
Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.
Garnish: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley.
Serve: Slice and serve warm. Enjoy your hearty savory chicken and vegetable pie!
Enjoy your meal!
