Green and yellow chicken pot pie

Let's start with the filling. Boil the chicken fillet and cut it into small pieces. Pour half a glass of broth in which the filet was boiled.

Peel the onion, cut it into cubes and fry until it becomes transparent.

Add chicken and diced tomatoes to onions. To find delicious tomatoes at this time of year is, frankly speaking, impossible. I didn't want to use canned stuff, so I used chili peppers in my own cooking tomato juice. I added both the pepper and the juice. We pour the broth into the pan, salt it, pepper it to taste, stir it and leave it to stew until the liquid evaporates - the stuffing should be juicy, but not liquid. This process takes about 10 minutes. After that, take the pan off the heat and leave it for a while.

Let's make the yellow pastry. For this we peel, wash and grind carrots in a blender.

Add to it in the blender half of the milk, vegetable oil, eggs and salt. Grind/whisk everything together again for about 3 minutes. Pour the mixture into the bowl of a food processor (you can also continue by hand), add half of the sifted flour with baking powder and cheese. Mix well. Here we have such a bright and cheerful dough.

Grease a baking tin (I like to cover it with foil) and pour the batter into it. Put it in a preheated 180 degrees oven for about 10 minutes. The dough should set and harden a little so it does not mix with the filling.

Meanwhile let's make the green dough. Chop greens in a blender.

As with the yellow dough, add the rest of the milk, oil, eggs and salt. Grind/beat all together again for about 3 minutes. Pour the mass into the bowl of a food processor (you can also continue by hand), add half of the sifted flour with baking powder and the cheese. Mix well. That's how spring green the dough turned out.

By this time the yellow dough has hardened enough. Take out the mold from the oven, put the filling on top of the yellow dough.

Pour green dough on top of the filling and gently spread it over the whole surface of the pie.

We put the pie back in the oven and bake it for 35 minutes more, until it gets golden crust.

The pie turns out very tender, juicy and nutritious. And I can't even begin to tell you how much joy, smiles, and amazement it makes the kids.

I think that the portioned cake can play the role of a great appetizer on the New Year's table.