Autumn Chicken Pie in Rye Crust
recipe

A delicious dish that combines the flavors of autumn harvest encased in a rye crust. It's the perfect choice for an autumn evening treat.
Preparation Time: 1 hour
Serving Size: 4
Ingredients:
- 500 g chicken (or rooster meat)
- 200 g root vegetables (e.g., carrots, turnips, celery)
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- Salt and pepper to taste
- 250 g rye flour
- 100 g butter
- 1 dl water
Instructions:
1. Peel and chop the root vegetables, onion, and garlic.
2. Heat olive oil in a pan and add the onion and garlic. Sauté for a moment.
3. Add the chicken to the pan and brown it well on all sides.
4. Add the root vegetables, thyme, rosemary, salt, and pepper. Stir and cook for a few more minutes.
5. Prepare the dough by mixing rye flour and butter in a bowl. Gradually add water and knead into a dough.
6. Roll out the dough into a sheet and cut it into suitable sizes.
7. Place the filling in the center of the dough and fold the edges over, forming a pie.
8. Bake at 200°C for about 30-35 minutes until the crust is golden brown.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 5 g

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