← All recipes

🍰 Crispy Chicken and Pumpkin Pie

685 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 150 g butter
• 1 egg
• 1 tsp salt
• butter (for the pan)
• 4 chicken breast fillets (approx. 120 g each)
• 250 g pumpkin flesh peeled and seeded (e.g. Hokkaido)
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 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 dough.
2. 2. Wrap the dough in plastic wrap.
3. 3. Let the dough rest in the refrigerator for 30 minutes.
4. 4. Preheat the oven to 180 degrees Celsius fan-assisted.
5. 5. Rinse the chicken breasts and pat them dry.
6. 6. Cut the chicken breasts into small cubes.
7. 7. Cut the pumpkin flesh into cubes as well.
8. 8. Peel the shallot and the garlic.
9. 9. Finely dice the shallot and garlic.
10. 10. Sauté the shallot, garlic, and pumpkin in hot oil until translucent.
11. 11. Add the chicken cubes.
12. 12. Fry everything together for 2 to 3 minutes until golden brown.
13. 13. Season the mixture with salt and pepper.
14. 14. Remove the pan from the heat and take out the ingredients.
15. 15. Deglaze the pan with the cream.
16. 16. Add the peas to the pan.
17. 17. Let the mixture cool down.
18. 18. In a bowl, mix the eggs with the cheese and sour cream.
19. 19. Add the cooled cream mixture from the pan.
20. 20. Finally season the egg mixture with salt and pepper.
21. 21. Roll out the dough.
22. 22. Grease the quiche pan with butter.
23. 23. Place the dough into the pan.
24. 24. Form a crust edge from the dough.
25. 25. Fill the pan with the chicken and pumpkin mixture.
26. 26. Pour the egg cream over the filling.
27. 27. Bake the pie in the oven for approx. 45 minutes until golden brown.
28. 28. Serve the pie hot or lukewarm.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 32 g