Feta and chicken pie

Ingredients

• 175 gbutter
• 150 g (2.5 dl)plain flour
• 60 g (1 dl)rye flour
• 15 g (1.5 tbsp)flaxseed
• to tastesalt
• 2.5 tbspwater
• 200 gchicken strips
• 150 gbroccoli
• 75 gsugar snap peas
• 1carrot
• 1onion
• 100 gdiced feta
• 5baby corn cobs
• 200 gsoured cream
• 200 ml (2 dl)cream
• 1egg
• 75 ggrated Emmental
• to tastesalt, pepper and oil

Instructions

1. 1

   Make the pastry

   Mix the butter with the dry ingredients. Add the water and mix quickly to form an even dough. Press it into the base of a pie tin and chill while you prepare the filling.

2. 2

   Prepare the filling

   Fry the chicken strips, season them and transfer to a plate to cool. Cut up the broccoli and sugar snap peas, and peel and chop the carrot and onion. Sweat the vegetables in a little oil and let them cool briefly. Put the chicken and vegetables in the tin, then scatter over the feta and baby corn.

3. 3

   Bake the pie

   Mix the soured cream, cream and egg, then pour the mixture over the filling. Scatter the grated cheese on top and bake at 175°C for 45 minutes.

What is feta and chicken pie?

This is a savoury baked pie with chicken, vegetables and feta held in a creamy egg mixture. Its buttery pastry uses both wheat and rye flour, while flaxseed adds a slightly nutty note.

This version brings together feta and Emmental for salty, tangy and mellow cheese flavours. The vegetables and baby corn give the rich filling a mix of shapes and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1060 calories, 45g protein, 61g carbs, 76g fat.

The pastry, cream and cheeses provide much of the energy and fat, while the flour contributes most of the carbohydrate. Chicken, egg and cheese supply protein; serve a moderate slice with salad or extra vegetables to balance the plate.

The pastry base

Quick mixing: combine the butter and dry ingredients before adding the water, then work the dough only until it comes together. Chilling it while you prepare the filling helps it stay manageable when pressed into the tin.

Pressing in: spread the dough evenly across the base of the pie tin. Aim for a level layer so the filling sits evenly.

Prepare the filling evenly

Chicken: fry the strips and season them before setting them aside to cool. Cutting the vegetables while the chicken cools keeps the preparation moving.

Vegetables: cut the broccoli, sugar snap peas, carrot and onion into manageable pieces, then sweat them in oil. Let them cool briefly before assembling the pie.

The creamy topping

Cream mixture: stir the soured cream, cream and egg together before pouring it over the filling. Pour steadily so it reaches between the pieces of chicken and vegetables.

Cheese layer: add the feta and baby corn over the filling, then finish with grated Emmental. The feta gives sharper, saltier bites, while the Emmental covers the top.

Baking and doneness

Bake the assembled pie at 175°C for 45 minutes, as directed. The recipe does not specify a separate preheating step or tin size.

The filling should be set rather than visibly liquid in the centre before serving. If it still looks loose, allow it more time in the oven and check again.

Serving the pie

Let the pie settle briefly after baking so the creamy filling is easier to portion. A crisp green salad or simply dressed vegetables make a fresh contrast to the pastry and cheese.

The pie already contains chicken and several vegetables, so serve accompaniments lightly dressed rather than adding another rich sauce.

Recipe notes & tips

• Keep the pastry mixing brief once you add the water.
• Chill the pastry while you prepare the filling, as directed.
• Let the cooked chicken and sweated vegetables cool briefly before adding them to the tin.
• Cut the vegetables into similar-sized pieces so they are easier to portion in the finished pie.
• Allow the pie to settle briefly after baking for neater slices.

Variations

• Herb finish: add chopped fresh herbs to the creamy mixture for extra fragrance.
• Leafy greens: replace some of the broccoli with chopped spinach and cook off excess moisture first.
• Cheese swap: use another firm, grated cheese in place of the Emmental.
• More crunch: scatter a few extra sugar snap peas over the filling before adding the cream mixture.
• Milder feta: use less feta and add a little more grated cheese for a gentler salty flavour.

Common mistakes to avoid

• Overworking the pastry: mix only until it comes together so it remains tender.
• Skipping the chill: rest the pastry in the fridge while preparing the filling so it is easier to press into the tin.
• Adding hot filling: let the chicken and vegetables cool briefly before assembling to avoid warming the pastry unnecessarily.
• Uneven vegetables: cut the pieces to a similar size so the filling is easier to eat and portion.
• Removing it too soon: check that the centre has set before taking the pie out of the oven.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout; a microwave also works, though the pastry will be softer.

Frequently asked questions