Pepper and chicken sun pie

The sun is finally coming back for the weekend. I really want to put it on the table too, with a delicious pie.
This is my last dish suggestion for using up leftover roast chicken. I have already offered you two recipes, that of quesadillas and that of sliced ​​zucchini.

This time, I was somewhat inspired by chakchouka-style tomato pie which I loved. Red peppers simmer with tomato and smoked paprika. It is a real concentrate of summer flavors. At the end, I added leftover chicken that was lying around in the fridge. This filling takes place on a dough with olive oil. I let you imagine the good smells that emerge during cooking.

When ready to serve, I added a little feta and fresh coriander. This pie is both beautiful and delicious.

Pepper and chicken sun pie:


250g T65 flour
40ml olive oil

In a robot or by hand, knead the flour, oil and salt.

Gradually add a little cold water until it forms a ball.

Place the dough on a floured work surface and roll it out.

Place it on a baking sheet andkeep cool.


1 shallot
1 clove of garlic
2 red peppers
2 tomatoes
1 tsp smoked paprika
1 tbsp tomato paste
1 roast chicken fillet
olive oil
salt pepper
feta cheese

Fry the minced shallot in a little oil.
Add the finely chopped garlic, then the peeled and sliced ​​red peppers.

Simmer for a few minutes.
Add the paprika, the chopped tomatoes and the tomato puree.
Let simmer for about 20 minutes. Add a little water from time to time. The vegetables must be well preserved, but they must not burn at the bottom of the stove.

Add the chicken cut into pieces.

To book.

Preheat the oven to 200°C.

Take the dough out of the fridge and cut it into a circle of about 28 cm.
Make a star in the center of the dough, then spread the filling around it.

Fold the center over the filling.

Brush the dough with a little milk or better, with an egg yolk.
Put the pie in the oven and let it cook for 15/20 minutes.

Spread the feta in pieces on top and a few coriander leaves.
Serve the sun pie hot or lukewarm.

To finish: the olive oil dough is very easy to prepare and work with. It is also much lighter than a classic shortcrust pastry.
You can choose another, more classic dough or even use a ready-made one, if you don’t have time to prepare it yourself.

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