Hearty baked goods often help out: you can serve them instead of lunch or dinner, take them somewhere with you, or treat your friends. Chicken and mushroom pie can be made with yeast, unleavened or shortbread dough. To make the filling, it is better to use meat from the thighs and drumsticks of the bird - this way it comes out very juicy. Add porcini mushrooms, oyster mushrooms or saffron milk caps. You can use champignons, but then the filling will be drier.
Chicken and mushroom pie recipe
The most important part of preparing such filled baked goods is kneading the dough. Yeast and shortbread are better suited - they better retain all the juices inside the pie and withstand long-term heat treatment. Onions, tomatoes ground in a blender with garlic and cilantro, and thick fatty creamy sauces are often added to the filling.
To make the top of the baked goods crispy and acquire a glossy golden crust, rub it with egg yolk using a pastry brush. It is better to bake chicken and mushroom pie in the oven in a silicone mold so that the dough does not burn. Lunch will be ready in 45-50 minutes.
- Time: 80-90 minutes.
- Calorie content of the dish: 141 kcal/100 grams.
- Purpose: lunch.
- Cuisine: European.
- Difficulty: medium.
The classic Laurent pie with chicken breast and mushrooms has a delicate aroma and a pleasant soft consistency. The filling, not covered with dough, retains its juiciness, the dish perfectly satisfies hunger and can be stored in the refrigerator for a long time. So that the finished culinary product can be removed from the pan after baking, lay parchment paper on its bottom, by the edges of which you can lift and transfer the cake.
Ingredients:
- margarine - 50 g;
- chicken eggs – 2 pcs.;
- clean cool water – 250 ml;
- wheat flour - 250 g;
- salt – ½ tsp;
- ground black pepper – 1 pinch;
- refined vegetable oil – 2 tbsp. l.;
- chicken breast fillet – 0.5 kg;
- Frozen wild mushrooms – 400 g;
- broccoli – 300 g;
- milk – 100 ml;
- hard cheese – 100 g;
- onions – 2 pcs.;
- dried thyme – 1 tsp.
Cooking method:
- Sift the flour through a fine sieve 2-3 times, add salt, mix, pour onto a wide cutting board, and make a well in the center of the mound.
- Break an egg into the cavity, pour in water, and add margarine. Knead the dough until it becomes soft and elastic. Place it in a warm place, wrapping it in cling film.
- Leave the wild mushrooms to defrost in a saucepan or under running, not very hot water (in a bag). Place in a colander and allow excess liquid to drain. Finely chop.
- Peel the onion, cut off the ends, cut into thin half rings.
- Mix mushrooms and onions, add thyme and vegetable oil. Fry in a hot frying pan until golden brown.
- Cut the chicken fillet into small slices.
- Grate the cheese.
- Wash the broccoli and separate it into individual florets.
- Heat the milk in a saucepan, add cheese, chicken egg, pepper, mix thoroughly.
- Roll out the dough into a layer and place it on the bottom of a low, wide pan, greased with butter.
- Mix fried vegetables, broccoli, poultry slices. Pour the filling into the mold and smooth it out. Top the chicken pie with mushrooms with the prepared milk-cheese mixture.
- Bake in the oven for 40-45 minutes at 175°C.
With chicken, mushrooms and cheese
- Time: 70-80 minutes.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 126 kcal/100 grams.
- Purpose: lunch.
- Cuisine: Russian.
- Difficulty: medium.
This hearty dish will be an excellent decoration for the holiday table. It is better to eat the pie hot, while the filling mixed with mozzarella cheese is still stretchy. After reheating, it will become just as appetizing and soft again. To make the top cheese crust more beautiful, set aside some of the Parmesan and sprinkle it on top of the pie 10-15 minutes before it’s ready.
Ingredients:
- wheat flour – 200 g;
- chicken eggs – 2 pcs.;
- clean water – 100 ml;
- butter – 80 g;
- champignons – 300 g;
- onions – 2 pcs.;
- chicken fillet – 0.5 kg;
- mozzarella cheese – 300 g;
- Parmesan cheese – 100 g;
- sour cream 15% - 4 tbsp. l.;
- dill - 1 bunch.
Cooking method:
- Sift the flour thoroughly through a fine sieve 1-2 times, then add salt and stir.
- Add egg, warm butter, water to flour. Knead the dough for 2-3 minutes until smooth and soft. Roll into a ball, dust it with the remaining flour and leave in a warm place for 20-30 minutes, covering the top with a towel.
- Rinse the champignons thoroughly, remove dirt, sand, and remove the film from the caps. Cut into slices along the stem.
- Cut the poultry meat into thin slices.
- Peel the onion, cut off the ends, chop into thin rings.
- Cut the mozzarella into small pieces.
- Wash the greens, cut off excess stems and chop. Add sour cream and stir.
- Roll out the dough into a large layer and carefully place it on the bottom of a greased baking dish.
- Layer the ingredients on top: onions mixed with chicken slices and mozzarella cheese, then sliced mushrooms. Pour in sour cream and herbs sauce. Grate Parmesan cheese on top.
- Bake the chicken and champignon pie for 35-40 minutes at 180°C.
Closed pie
- Time: 4 hours.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 154 kcal/100 grams.
- Purpose: lunch.
- Cuisine: Russian
- Difficulty: medium.
A very tasty and satisfying pie with chicken and champignons comes out if you make it completely closed. Remember that you should not bake such a dish at too high a temperature: the dough may burn on top and bottom, and the filling will remain raw. After 10-15 minutes of baking, pierce the top layer in several places with a toothpick.
Ingredients:
- wheat flour – 250 g;
- low-fat cream – 200 ml;
- yeast – 1 tsp;
- sugar – 25 g;
- butter – 40 g;
- chicken eggs – 3 pcs.;
- chicken fillet – 0.5 kg;
- potatoes – 200 g;
- champignons – 300 g;
- onions – 2 pcs.;
- canned green peas – 100 g;
- sour cream 20% - 4 tbsp. l.
Cooking method:
- Heat the cream, add sugar and yeast. Stir the mixture and leave for 20-30 minutes in a warm place for fermentation to begin.
- Sift the flour, add salt, add the dough, 1 chicken egg, warm butter. Knead the dough, place in a deep pan and leave to rise for 2-3 hours.
- Wash the chicken fillet, cut into small cubes.
- Peel the potatoes, sprinkle with water, cut into thin slices.
- Peel the onion, cut off the ends, and chop into half rings.
- Drain the liquid from a can of green peas.
- Add a chicken egg to the sour cream, beat with a whisk until fluffy.
- Mix the filling: combine chicken, potatoes, onions, peas and sour cream with an egg.
- Separate 2/3 of the dough. Place most of it in a baking dish and press down. Place the filling on top. Roll out the second part and cover the top of the pie with it, pinching the edges.
- Break the remaining egg, separate the yolk, and brush the top of the workpiece with it.
- Bake the dish for 40-45 minutes at 170°C.
Quick Pie
- Time: 45-50 minutes.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 131 kcal/100 grams.
- Purpose: lunch.
- Cuisine: European.
- Difficulty: easy.
A quick pie with chicken and mushrooms is very easy to prepare if you use semi-finished products. This recipe is perfect when you need to make a tasty and satisfying lunch in an hour. When defrosting puff pastry, perspiration appears on its surface - remove it by blotting it with a dry towel or napkin so that the cake bakes more evenly.
Ingredients:
- puff pastry, frozen semi-finished product – 2 layers;
- chicken fillet – 300 g;
- mozzarella cheese – 200 g;
- frozen green peas – 100 g;
- Frozen forest mushrooms – 200 g.
Cooking method:
- Thaw the mushrooms under running warm water, then drain in a colander and allow the liquid to drain.
- Defrost the dough in the microwave, setting the “quick defrost” mode for 10-12 minutes.
- Blanch the peas in boiling water for 15-20 seconds.
- Finely grate the cheese.
- Cut the poultry fillet into small cubes.
- Mix the filling: combine meat, cheese, peas and mushrooms, stir.
- Place a layer of dough in a baking dish so that its edges curl outward. Place the prepared filling inside. Cover the pie with the second layer of dough, pinch the edges.
- Bake in an oven preheated to 180°C for 35 minutes.
Sand
- Time: 70-80 minutes.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 168 kcal/100 grams.
- Purpose: lunch.
- Cuisine: European.
- Difficulty: medium.
A pie with mushrooms and poultry will turn out especially satisfying if you make it in a shortcrust pastry crust. The finished dish perfectly satisfies hunger and can be stored in the refrigerator for a long time, maintaining its pristine freshness. To prevent the protruding edges of the tender shortcrust pastry from burning and remaining golden brown, wrap them in 2-3 layers of food foil.
Ingredients:
- wheat flour – 250 g;
- butter – 300 g;
- sugar – 2 tbsp. l.;
- cream – 50 ml;
- chicken egg – 1 pc.;
- chicken fillet – 300 g;
- mozzarella cheese – 200 g;
- champignons – 300 g;
- onions – 2 pcs.;
- sesame – 1 tbsp. l.;
- potatoes – 100 g.
Cooking method:
- Sift the flour 1-2 times through a sieve.
- Heat the oil until it becomes soft. Add sugar, mix thoroughly or beat with a fork.
- Combine flour and butter, knead until smooth, 3-4 minutes.
- Wash the potatoes, peel them, cut into medium cubes.
- Cut the fillet into small slices.
- Grate the cheese on a coarse grater or cut into thin slices.
- Rinse the champignons, remove sand and debris, remove the skin from the caps. Slice the mushrooms into thin slices along the stem.
- Peel the onion, remove the ends, and chop into small cubes.
- Mix the prepared filling ingredients, pour in cream, beat in a chicken egg, stir.
- Roll out the dough into a neat circle, place it on the bottom of the baking container to form an even, tall cake. Cut off the edges protruding above the mold.
- Place the prepared filling inside.
- Bake for 35-40 minutes, preheating the oven to 180°C.
- Sprinkle the top of the finished pie with sesame seeds.
Yeast
- Time: 4 hours.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 160 kcal/100 grams.
- Purpose: lunch.
- Cuisine: Russian.
- Difficulty: medium.
The chicken pie will turn out very fluffy and tender if you make it using straight yeast dough. The filling, tightly closed inside, perfectly retains its juiciness and aroma. If the dough is saturated with too much moisture, it will bake unevenly and remain soggy in places. Therefore, before adding the tomatoes, drain them in a colander so that only the pulp remains without any juice.
Ingredients:
- wheat flour – 400 g;
- yeast – 1 tsp;
- sugar – 1 tbsp. l.;
- milk – 150 ml;
- chicken egg – 1 pc.;
- chicken fillet – 500 g;
- frozen forest mushrooms – 200 g;
- cauliflower – 200 g;
- onions – 2 pcs.;
- tomatoes – 200 g.
Cooking method:
- Sift the flour through a fine sieve and add salt.
- Heat the milk, add sugar, yeast, stir.
- Place a mound of flour on a wide cutting board and make a well in the center. Break an egg there and pour in the milk. Knead the dough, dust it with the remaining flour and leave to proof in a warm place for 2-3 hours, covered with a thick cloth.
- Cut the poultry meat into small cubes.
- Wash the cauliflower and separate it into individual florets.
- Thaw the mushrooms under running warm water, drain in a colander, and chop finely.
- Peel the onion and chop it into half rings.
- Scald the tomatoes in boiling water, peel off the skin and remove the stem. Cut the pulp into cubes.
- Knead the dough again, separate 1/3 from the piece. Place most of it in a greased silicone mold and distribute evenly.
- Combine fillet, mushrooms, cabbage, onions and tomatoes, mix. Place the resulting filling on top of the dough.
- Roll out the second piece of dough into a thin layer, cover the top of the pie, pinch the edges, cut off the excess.
- Bake for 40 minutes at 175°C. 15-20 minutes before it’s ready, use a toothpick to make a dozen holes in the crust.
In a slow cooker
- Time: 3-4 hours.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 149 kcal/100 grams.
- Purpose: lunch.
- Cuisine: European.
- Difficulty: medium.
A very aromatic pie with chicken fillet and wild mushrooms comes out in a slow cooker: the airtight bowl retains all the juices with which the dish is soaked. The temperature inside is such that the baked goods cannot burn and are completely baked due to uniform heating. The dough can be made even tastier if you knead it with your favorite broth. Beef with the addition of carrots, onions and herbs is better.
Ingredients:
- soda – 1 tsp;
- vinegar – ½ tsp;
- wheat flour – 300 g;
- chicken egg – 1 pc.;
- chicken fillet – 400 g;
- chicken thighs – 4-5 pcs.;
- bay leaf – 3 pcs.;
- celery root – 200 g;
- frozen forest mushrooms – 300 g;
- onions – 2 pcs.;
- parsley – 1 bunch;
- butter – 15 g;
- vegetable oil – 1 tbsp. l.;
- potatoes – 200 g.
Cooking method:
- Peel the celery root, rinse, cut into large pieces.
- Drench the parsley with water, cut off the stems and chop.
- Fill the thighs with 2 liters of water, add celery root, parsley, bay leaf. Cook under a tightly closed lid over low heat for 1.5-2 hours.
- Peel the potatoes, rinse and boil. Cut into medium cubes.
- Strain the broth and reduce it until ¾ cup of liquid remains.
- Sift the flour, add slaked soda with vinegar, chicken egg, broth. Knead the dough, leave in a warm place, covered with a towel.
- Cut the fillet into medium cubes.
- Thaw the mushrooms and chop finely.
- Peel the onion, cut off the ends, chop into thin strips, mix with mushrooms and fry in butter until golden brown.
- Combine chicken fillet, boiled potatoes, fried mushrooms and onions, mix.
- Separate a large piece (2/3) from the dough, place it in a multicooker bowl greased with vegetable oil, and form a basket with smooth edges. Roll out the second part into a circle according to the size of the bowl.
- Lay out the filling, cover it with dough, pinch the edges.
- Bake the pie for 50-55 minutes, setting the “baking” mode.
Video
We include delicious savory pastries in the lunch menu - we prepare a pie with chicken and mushrooms (this time marinated), adding cheese and cream filling to the filling. We do without frills, tedious hassles and long hours in the kitchen - we quickly knead the dough, take simple products that do not require labor-intensive preparation and happily enjoy the result!
Marinated mushrooms give the filling a pleasant salty “note” that perfectly dilutes the neutral taste of chicken fillet. The melted, browned cheese crust, soft thin dough and the seductive aroma that filled the space favorably reveal and highlight all the advantages of the product.
Ingredients: 
For the test:
- butter - 100 g;
- flour - 200 g;
- cold water - 5-6 tbsp. spoon;
- salt - ½ teaspoon.
For filling:
- chicken fillet - 300 g;
- pickled mushrooms (milk mushrooms or others) - 150 g;
- cheese - 100 g;
- cream 10-20% - 100 ml;
- egg - 1 pc.;
- salt, pepper - to taste.
Chicken and mushroom pie recipe with photos step by step
- In a work bowl, mix flour with salt. Cold, firm butter in three large shavings over flour mixture. From time to time, lightly stir the contents of the bowl so that the butter pieces do not stick together into large lumps.
- Pour in cold water, manually collect the mass into a single soft lump. There is no need to knead the dough for a long time.
- On a floured work surface, roll out a round sheet about 3 mm thick. Wrapping it on a rolling pin, transfer the dough into a mold with a diameter of 22 cm. Press down lightly, leaving sides about 3 cm high at the edges. Make frequent punctures with a fork, and then put the mold with the base of the pie in the refrigerator for half an hour.
- Boil the fillet in salted water until tender (about 20 minutes from the moment of boiling). After cooling, divide the chicken meat by hand into thin fibers or cut into small pieces. Distribute evenly over the cooled flour base.
- Next, lay out the pickled mushrooms (if you come across large enough specimens, first lightly chop them with a knife).
- Cover the pie with coarsely grated cheese. Lightly beat the cream and egg with a hand whisk, adding a pinch of salt and, if desired, ground pepper, pour over the filling. This pie doesn't need a lot of topping as the marinated mushrooms will add moisture.
- Place the pie in the oven at 180 degrees. Bake for approximately 30-40 minutes.
- You can serve chicken and mushroom pie either warm or chilled, adding herbs if desired.
Bon appetit!
Before shaping and sending the chicken and mushroom pie into the oven, the dough must be perfectly kneaded. This means that you need to thoroughly knead it with your hands three times and, accordingly, wait until it comes up three times. And then cut it into pieces. After the final formation of the tart, it should once again rise as much as possible, and then go into the oven.
To saturate the flour with oxygen, it is sifted twice, as this adds airiness to the dough. To speed up the overall rise time of the dough, products are taken out of the refrigerator in advance, and some (milk and water) must be heated to a temperature of 20-30 degrees, but not boiled. If you add milk to the dough for future pies, the finished products will be tasty, covered with an even crust.
You should follow the recipe and do not add a lot of sugar, because the dough may settle and the finished pies may burn or become heavy. During the last kneading, fat or oil is added. They are not melted, but softened to the consistency of sour cream, which significantly reduces the dissolution time of all components. After the dough has fermented and is ready for further action, add salt.
Rules you need to know to bake good pies:
- absence of drafts in the room where cooking takes place;
- the baking dish should be sprinkled with starch - this will make the bottom of the baked product dry;
- Do not leave the dough or dough for more than 3 hours when they are infused or risen - the cake will become sour;
- when the formed products are laid out on a mold or baking sheet, they need to leave a little space around “in reserve” for expansion during the baking process (otherwise they will touch or try to “climb out”);
- To make closed pies look appetizing, they are greased on top with butter, milk or egg (and separated whipped yolks give a particularly beautiful shine), which are applied with a pastry brush or improvised means;
- Do not open the oven during the first twenty minutes of baking, as the dough may settle. It’s better to check it by carefully opening the oven, and after half an hour, turn up the heat if necessary, and start baking with medium/low heat. If you have a tall cake and need the dough to bake well, then use the lowest heat.
There is another secret to successful baking. To prevent a yeast dough pie from being dry, it does not need to be baked for a long time. With the finished filling, it’s about twenty minutes for pies, and no more than thirty minutes for pies. In the event that the filling is raw, we need to bake the pies longer and put in less dough so that the readiness of the filling and the pie crust coincides in time.
If the cake starts to burn on top, cover it with pre-oiled parchment. There is also a proven option in which the cake does not burn on the bottom - this is the use of table salt. It should be poured onto a separate baking sheet, and then placed under the baking dish.
If the pie has already been prepared, you need to take it out into a dish prepared in advance or place it on a damp towel along with the mold.
The degree of readiness is simply determined with a wooden skewer or a dry, clean finger. You need to lightly pierce the product with a skewer in the place where it is the roughest, and if it comes out back dry and the dough does not stick, then the pie is ready. You need to lightly press the edge of the pie with your finger: if a mark remains, then it is not ready yet (send it back to the oven); If the hollow is straightened, then the tart is ready.
If the cake has already been baked, leave it to cool in the same room where it was prepared, after covering it with a dry, clean towel. You should cut the finished pie only after it has cooled, and under no circumstances should it be hot - it may become wrinkled. But if such a need arises, then you need to cut the product quickly, using a knife sharply heated in boiling water.
Ingredients
To please your loved ones with delicious pastries, you just need to prepare a pie with mushrooms and chicken - they will be delighted! Go to the market for mushrooms, because any forest owner of a cap is suitable for this dish. The whole highlight of your future treat is the aroma of fresh forest mushrooms.
You can prepare the dough or have it purchased.
Required Products:
- Yeast dough (butter) 850 g;
- Chicken fillet 450 g (or 3 pieces);
- Forest mushrooms, maybe champignons (boiled) 400 g;
- Onions 100 g;
- Low fat butter 30 g;
- Dill bunch;
- Garlic clove;
- 10% cream 140-120 ml.;
- Sunflower oil 2 tbsp. l.;
- Seasonings to taste (kitchen salt, black pepper);
- Chicken egg (for greasing the crust).
Preparing the dough
There is one recipe for a yeast base that is distinguished not only by its versatility, but also by its simplicity and speed of preparation. It is suitable for everyone: experienced housewives, beginners who want to learn how to cook well and those who collect good recipes in the bins of their notebooks. The dough, as mentioned above, is universal, that is, it is suitable for tarts, pizza, cheesecakes, buns and other baked goods.
There are two ways to prepare a yeast base: sponged and straight.
First, let's talk about the sponge dough. Dough is a dough made up of slightly heated liquid and a certain percentage of flour. Yeast diluted in heated water or milk is used as such a liquid. First, the yeast is dissolved, then half the amount of flour is added, and only after fermentation (this process takes some time) the remaining ingredients. Thanks to large air bubbles (we get them during the fermentation process), baked goods from sponge dough have a large volume, and the dough itself is elastic, strong, and integral.
The straight dough is prepared immediately by mixing all the necessary ingredients, and after that it must rise well to increase in volume.
Sponge dough is kneaded when you need to prepare rich baked goods: kulebyaki, Easter cakes, buns, tarts, buns, braids. This is all due to the fact that we put more sugar, eggs, milk, and butter into the dough for a rich taste.
If we plan to bake pizza, pies, pancakes, pancakes, or even deep-fry something (for example, donuts), then we will use straight dough, kneading it immediately.
But I would like to say that the line between the areas of use of this or that test is rather arbitrary. The more experience you have in baking, the more options and opportunities you have to bake anything you want.
Dough ingredients:
- 1 tbsp. milk/water/yogurt;
- 20-30 gr. compressed yeast;
- tsp kitchen salt;
- 1-1.5 tbsp. l. table sugar;
- one egg;
- 1 tbsp. l. sunflower oil;
- 500 gr. wheat flour.
Cooking method
To create the base we use only high-quality good yeast. After we are convinced that the yeast is suitable for us, we begin to grow it during the kneading process, thereby determining how suitable it is for us.
In order for the yeast to dissolve well, you need to heat the liquid necessary for the dough (water, milk, curdled milk) to the desired temperature, namely 30 degrees. Heating is needed for active growth. Add yeast and a teaspoon of sugar to the warm liquid as a growth stimulant. Then mix all components thoroughly until completely dissolved. Leave in a warm place for half an hour to increase volume.
By the way, the yeast will rise rapidly, so you need to place it in a large container in advance. Pour yeast, another spoonful of sugar and, as said earlier, half the required amount of flour into the existing container. Then knead the dough. Then cover with a towel or a large-diameter lid and leave to rise for half an hour. An increase in volume several times is guaranteed. Now our dough is ready!
Now let's knead the yeast base: take the prepared dough, add the egg, kitchen salt, sunflower oil and some of the remaining wheat flour (we will add it gradually to keep track of when the dough stops sticking to your hands). Often they do not take all the required amount of flour, but a little less, so that it is more convenient to knead the base for the tart. When our yeast dough is kneaded, sprinkle it with flour or blot it with sunflower oil, cover and hide in a warm place to rise.
As you know, the volume of our dough will double in 40-60 minutes. At this time, you need to knead it 2 more times, and after an hour, cut it up.
This yeast dough can also be used for baked goods. In addition, if desired, you can replace some of the wheat flour with bran, which will make it even healthier.
Pie making process
After preparing the dough for our delicious pie, we begin preparing the filling. You don’t have to prepare the base for the mushroom tart yourself, but simply buy it in the store.
- First, cut the chicken fillet into small slices measuring 1.5 cm X 1.5 cm. Then finely chop the dill, add to the bowl with the chicken fillet, mix thoroughly. Then season with salt, pepper and vegetable oil, stir again. Then leave to marinate for 20-30 minutes to obtain a flavorful fillet. Peel the onions, chop finely, fry in butter until light golden brown.
- Meanwhile, cut the mushrooms into small pieces and add to the pan where the onions are fried. You need to simmer everything together for about five minutes to get juiciness and get rid of excess moisture. After this, add a little cream at a time and simmer for another twenty minutes or until the mushrooms themselves are ready (if you took honey mushrooms for a treat, then 20 minutes is just right; if others, less is possible). Salt, pepper, throw in the garlic squeezed through the garlic press. After this, remove the filling from the pan and rinse it. You can also use ready-made mushroom caviar as a mushroom component. It needs to be stewed with cream in the same way as raw mushrooms.
- Now it’s the turn of the marinated fillet. Pour a little vegetable oil into a clean frying pan, and when it is hot, add the fillet and fry until white (no more than ten minutes). We can say that your filling is completely ready!
- When all the components of your pie are ready, the stage of forming the pie itself has begun. Now you need to divide the dough into two pieces. One will be slightly larger than the other, namely 600 and 300 grams. The larger part will be used as the bottom of the pie, and the smaller part will be used as the top.
- Take most of the dough and roll it thin into a rectangle. Then line a baking sheet with baking parchment and transfer the dough rectangle onto it. It is necessary to lay out the fried pieces of chicken meat, and then the mushrooms with cream.
- In order to cover the pie, you need to roll out the second piece of dough so as to completely cover the filling, and also carefully seal the edges around the entire perimeter.
- After this, the cake should stand in a warm place. Cover it with a napkin or thin towel and leave it for a while. It will rise and rest before baking.
- Now all that's left to do is bake the cake! Preheat the oven to 180 degrees and place the tart tray in it. Baking time – 30-40 minutes. When almost ready, brush the top ball with beaten egg. This will add a nice shine and make the crust crispy.
When the tart is ready, cover it with a clean, dry towel and leave to rest for 15-20 minutes. This dish is very aromatic, tasty and satisfying, so if possible and if you have time, you can cook it for dinner.
Bon appetit!
A delicious pie with chicken and mushrooms in a hurry. The chicken fillet for the filling is pre-marinated, which gives it special softness and juiciness, and the mushrooms are fried with onions and create a unique aroma. Fresh herbs added to the filling also create an original note. Before baking, the pie is sprinkled with grated cheese, which melts during the cooking process and turns into an appetizing crust. This pie with chicken and mushrooms turns out very appetizing, aromatic and tasty.
Compound:
For filling:
- Chicken breast – 600-700 g
- Champignons – 400 g (fresh or frozen)
- Onion – 1 pc.
- Fresh dill or parsley - 1 bunch
- Mayonnaise/Sour cream – 2 tbsp. spoons
- Spices - to taste (I added dried dill and parsley)
- Salt - to taste
For the test:
- Sour cream – 450 g
- Eggs – 3 pcs.
- Flour – 1 cup
- Baking powder – 2 teaspoons
- Cheese – 150 g
Preparation:
Let's start by preparing the filling. To do this, wash and cut the chicken fillet into cubes.
Add mayonnaise or sour cream, dried herbs and pepper to the fillet. Mix thoroughly and leave to marinate for at least 20 minutes.
At this time, peel the onion and cut it into small cubes. Heat a little sunflower or olive oil in a frying pan and add the onion. Fry the onion over low heat for 10-15 minutes until translucent and lightly browned.
Add champignons to the fried onions. If the champignons are fresh, they must be washed and cut into half-slices. If frozen, then you just need to defrost them first. Fry the champignons for 20 minutes over medium heat until the liquid has completely evaporated.
Add marinated chicken fillet to the fried mushrooms. First, fry the fillet over high heat until it acquires a lighter shade so that all the juices are sealed inside, and then reduce the heat, cover the pan and cook the chicken for 10 minutes. At the end of cooking, add salt and stir.
Leave the filling to cool. And when it cools down, chop the parsley and add to the chicken and mushrooms. The filling is ready.
You can start preparing the dough. The dough is very simple and is prepared in 2 stages. The first step is to combine sour cream and eggs. Beat the mixture with a mixer.
The second step is to add flour and baking powder to the dough. Beat everything with a mixer again. The dough is ready, all that remains is to assemble the pie.
Line the mold with baking paper and pour in half the dough. Then lay out the filling and fill with the second half of the dough.
Grate the cheese on a coarse grater and sprinkle it over the pie.
Place the pie in an oven preheated to 180 degrees for 20-30 minutes. The cheese should melt and form a fragrant crust.
Chicken and mushroom pie is ready, serve the pie hot with tea. The pie turns out to be quite filling and can easily replace a full dinner.
Bon appetit!
Below you can watch a funny video:
