Doing it my way – Italian Chicken Pie
reps as well, feels good, very good indeed. Sometimes I amazed by what life brings along and although I know I have been working hard to get where I am, I can’t help feeling lucky. Lucky seems to be my key word today but now and then I take the time to look at what I have and that is how I feel: work going well, I love my family and they are all healthy and as happy they can be (touch wood) and in general it could be much worse. The bad things that have happened to me are part of life and therefore I can’t see any reason why let them take too much space, it is better to move forwards when I can.
ITALIAN CHICKEN PIE
2 rolls of round puff pastry, store bought or do it yourself
1 double chicken breast
2-3 potatoes, used boiled ones if you have
1 red or yellow sweet bell pepper
a fistful of small black olives, preferably in olive oil
a good sprinkle of finely chopped parsley
extra-virgin olive oil
Cut the chicken breast into cubes, slice the zucchini and cut potatoes and pepper into dice.
Begin with cooking the zucchini gently in a skillet with some olive oil, after 3-4 minutes you add the chicken, bell pepper and the potatoes. Keep on cooking for another 5-7 minutes or until the chicken is cooked. Add the olives and sprinkle parsley over, season to taste and mix well.
Grease a pie pan and roll out one of the puff pastry circles, fill it with the chicken and vegetables and then put the second pastry circle on top, making the two adhere to one another. Make a whole in the lid and if you feel like it, decorate it.
Bake in a pre-heated oven (175°C/350°F) for about 20 minutes or until the pie is golden.