Pumpkin and chicken cake 🍗

First, we roast the pumpkin that we are going to use as the base of our pie. To do this, preheat the oven to 200ºC with heat up and down. Cut the pumpkin into 3-4 mm thick layers and place them in a baking dish on parchment paper with a few drops of extra virgin olive oil, salt and bell pepper to taste.

Bake for about 20-30 minutes until soft and golden brown.

On the other hand, we prepare the pie filling. Brunoise the onion and leek. Chop the chicken breast and cut the mushrooms into medium pieces. In a frying pan over medium-low heat, poach the onion and leek with a little extra virgin olive oil and cook for about 10 minutes.

When everything is well poached, add the chicken and mushrooms and leave for another 5 minutes. Add salt and pepper. Set aside.

For the zucchini béchamel, we put in a pot an onion in medium pieces together with the zucchini and we let it poach for 15-20 minutes. When it is soft, add milk slowly so that it takes flavor. Blend with a hand blender and adjust the milk if it is too thick (it is better to add little at the beginning and then add more if necessary). Add salt, ground black pepper and nutmeg to taste.

- To assemble the pie, place the roasted pumpkin on the base, a layer of béchamel, grated mozzarella, the pie filling, another layer of béchamel and finally grated mozzarella. We put in the oven to gratin 5 minutes until golden brown. Remove from the oven and serve.