Lorraine Pie with Chicken

Make the dough. Combine the softened butter, egg, and 1/3 tsp salt and mix together.

Add the flour and knead into a dough. Shape it into a ball with your hands.

Press the dough into a pan (I use a 22 cm diameter pan), spreading it evenly across the bottom and forming sides at least 3 cm tall. Refrigerate the dough-lined pan for 30 minutes.

Make the filling. Boil the chicken breast fillet for 20 minutes from the moment the water comes to a boil. Let cool.

Peel the onion and chop it finely.

Peel the eggplant and cut it into cubes.

Cut the chicken breast fillet into cubes.

Sauté the onion in vegetable oil for 5 minutes until translucent.

Add the eggplant, stir, and cook for 10 minutes (add more vegetable oil if needed).

Turn off the heat. Add the chicken breast fillet and corn, season with salt, and stir to combine. The filling is ready.

Make the custard topping. Grate the cheese on a fine grater.

Whisk together the sour cream, milk, and eggs until smooth.

Add the cheese and a pinch of salt, and stir to combine.

Spread the filling evenly into the dough-lined pan.

Pour the custard topping evenly over the filling. Bake in an oven preheated to 180°C for 40–45 minutes.

The finished pie should have a lovely golden color.

This Lorraine pie with chicken is delicious both warm and cold (straight from the fridge).