Part 2/6:

First, preheat your pan and add a drizzle of olive oil. The chicken filling can be versatile and is not limited to just the pie; it can be used for crepes or various other dishes. For our filling, start by sautéing around four cloves of garlic in the hot oil, or you can opt for diced onion instead if you prefer.

Once the garlic is golden, add a large chopped onion and sauté for about three minutes until it becomes translucent.

Adding the Vegetables

Next, incorporate about one cup of diced ripe tomatoes alongside a tablespoon of concentrated tomato paste for added color and flavor. If you don’t have tomato paste, you can use food coloring or leave it out entirely, although it would slightly alter the appearance of the dish. Season with salt—approximately a teaspoon should suffice.