Pie with boiled chicken. Men's pie with interesting chicken filling

Preparing a chicken pie in the oven does not take much time, and the basic recipe can be supplemented with mushrooms, cheese, and spices if desired. There are many options for meat baked goods; you can always choose the current one, focusing on the photo and taste preferences. For a festive table it is worth spending time and money on creating a multi-layer chicken, but even a simple one that is quick to prepare jellied pie with chicken fillet will decorate a family dinner.

How to make chicken pie

Baking with meat is held in high esteem everywhere; the principles of its preparation are similar, as is the choice of filling. Many cuisines around the world give preference to delicate, dietary ingredients as a filling. chicken meat, because it is delicious on its own, and combining chicken with other foods gives an interesting result. Even ready-made, store-bought dough will do, but it’s better to make the base yourself.

Pie dough

To make a chicken pie, you must first decide what dough to choose and how to prepare it. There are many variations: with soda, baking powder, yeast. The home cook should decide in advance: sour cream dough try puff pastry or yeast, whether to add grated potatoes, bran, cottage cheese to the batch. You can experiment by mixing flour - wheat and rye. It all depends on the skills and time that the housewife is willing to devote to working in the kitchen.

Chicken pie filling

Meat is the main element in the list of ingredients. It is boiled or fried, put in pieces, passed through a meat grinder; By-products will also be used. You can add potatoes, rice, buckwheat, zucchini, cabbage, cheese, raw and boiled mushrooms, herbs, spices, dilute the mass with broth, cream, sour cream, milk - this gives the filling juiciness.

Chicken Pie Recipes

Every country has recipes for pastry stuffed with poultry meat. The English version is prepared with cream and green peas, French tatin or quiche - with mushrooms, Italian - with zucchini and olives, Ossetian - with pickled cheese, Moroccan - with almonds and cinnamon, Georgian - with beans and suluguni, Austrian with cottage cheese. And about fifty types of recipes for kurnik, a masterpiece of Russian cuisine, are known!

Quick chicken pie

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: 192 kcal per 100 g.
Purpose: baking.
Cuisine: national, Russian.
Difficulty: easy.

How to quickly prepare a delicious, low-calorie meat pie? Here is a simple recipe that attracts attention with its accessibility, economy, and satiety. The baked goods are prepared with medium-fat kefir, there is no oil in it, there is no need to wait for the dough to rise, there is no need to roll it out. Little labor and product are invested into the process, and the result is a spectacular treat for evening or morning tea.

Ingredients:

flour – 1 glass;
kefir – 250 ml;
eggs – 2 pcs.;
baking soda – 1 tsp;
minced meat (raw) – 300 g;
bulbs – 2-3 pcs.;
spices, pepper.

Cooking method:

Pour soda, flour into kefir, pour in beaten eggs, let stand for a while.
Pour half the mixture into the mold.
Place minced meat mixed with chopped onion and seasonings.
Pour in the second half of the dough.
Bake for 30-40 min. at 170 C.

Open

Time: 2 hours.
Number of servings: 8 persons.
Calorie content: 50 kcal per 100 g.
Purpose: for dinner or lunch.
Cuisine: international.
Difficulty: easy.

Chicken pie without top crust (open) is easy to prepare at home. The method is simple, the products are available, you just need to buy them in advance, process them, cut them, grate them, then everything will be ready in an hour. Sometimes a little starch is added to the filling to make the surface more elastic and crispy during baking, but this is not necessary.

Ingredients:

flour – 200 g;
sour cream – 600 g;
butter – 100 g;
baking powder – 2 g;
fillet – 500 g;
onions – 4 pcs.;
egg – 4 pcs.;
grated cheese – 150 g;
garlic cloves – 2 pcs.

Cooking method:

Knead the dough from flour, sour cream (200 g), butter, salt, baking powder.
Distribute according to the form.
Add sautéed onions, chopped garlic, grated cheese to the chopped meat.
Beat eggs with sour cream, pour in filling. Bake at 190º for 40 minutes.
At the end of the process, sprinkle with grated cheese.

Closed

Time: one and a half hours.
Number of servings: 8 persons.
Calorie content of the dish: 220 kcal per 100 g.
Purpose: for tea.
Cuisine: Russian.
Difficulty: easy.

Unsweetened meat product is appropriate for any table. Juiciness, a pleasant salty taste of the filling, and a golden brown crust will make this pastry a favorite for the whole family. The recipe for chicken pie is not complicated if you prepare all the ingredients in advance, and rolling out, mixing, pouring, and arranging takes just a few minutes. After an hour of waiting, the chicken pie in the oven will be ready. It is especially tasty when warm.

Ingredients:

butter – 200 g;
kefir – 150 g;
flour –300 g;
salt – 5 g;
soda – 3 g;
breast (or fillet) – 300 g;
mushrooms – 150 g;
boiled potatoes – 500 g;
grated cheese – 100 g;
dry oregano – 5 g;
pepper (ground) - optional.

Cooking method:

Grate potatoes and cheese on a coarse grater.
Cut the chicken into pieces.
Melt the butter, mix with kefir, add soda, flour, salt, knead, divide into two unequal parts.
Roll out and place the larger portion of the dough on a baking sheet.
Place layers on it: potatoes, chicken, mushrooms. Salt each layer, add spices and grated cheese.
Cover the filling with the second layer and make punctures in it.
Bake the chicken pie for 60 minutes (at 200 ° ). Just before it's ready, brush with beaten egg.

From yeast dough

Time: 3 hours.
Calorie content: 314 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

A soft, fluffy chicken breast pie is made from yeast dough. If you have experience handling them, then no difficulties are foreseen. For juiciness, you can add sour cream or mayonnaise to the minced meat. There is a condition: the baking sheet must be greased in advance and sprinkled with breading, otherwise everything will stick to the bottom. Closed yeast products look beautiful when brushed with beaten egg.

Ingredients:

dry yeast – 11 g;
milk – 500 ml;
wheat flour – 5 tbsp;
sugar – 2 tbsp. l.;
salt – 0.5 tsp;
refined sunflower oil – 2 tbsp. l.;
poultry fillet – 500 g;
potatoes – 3 pcs.;
onions – 2 pcs.;
black pepper.

Cooking method:

Mix 4 cups of flour with yeast, pour in warmed milk, stir.
Add a glass of flour, knead, put in a plastic bag in the cold (2 hours).
Chop the chicken meat, finely chop the onion.
Grate the potatoes.
Fry everything, pepper.
In the mold, distribute the rolled out dough (half) and place the cooled layer on top.
Cover with another part of the dough.
Bake at 200 ° 40 min.

From puff pastry

Time: 40 minutes.
Number of servings: for 6 persons.
Calorie content of the dish: 480 kcal per 100 g.
Purpose: appetizer, for dinner.
Kitchen: homemade.
Difficulty: easy.

The labor-intensive process of making puff pastry is becoming a thing of the past, because the store-bought frozen version of this product is quite good, you just need to defrost it in advance and roll it out a little. It makes excellent both sweet and savory baked goods with meat. For example, a snack pie with chicken combines a crispy crust and juicy filling, it is filling, beautiful, and can be prepared within an hour.

Ingredients:

puff pastry dough – 500 g;
white meat – 300 g;
onion - 1 pc.;
egg – 1 pc.;
mayonnaise – 2 tbsp. l.;
cheese –100 g;
allspice (ground), salt.

Cooking method:

Beat fillet pieces, season with salt, pepper, mayonnaise.
Sauté chopped onion, combine with meat and egg white.
Divide the dough in half and roll out thinly. Place the first layer on a baking sheet, with the filling sprinkled with cheese on it.
Cover with another layer of dough, pinch the edges, brush with yolk, and make several punctures.
Bake at a temperature of at least 180 degrees for half an hour.

With boiled chicken

Time: 50-60 minutes.
Number of servings: for 10-12 persons.
Calorie content of the dish: 400 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Nice to have a snack meat pie! The filling for it can include many tasty ingredients: a combination of boiled poultry, potatoes, sweet peppers, mushrooms, cheese is always successful if the additives do not interrupt the taste of the main product. An excellent chicken fillet pie is baked in a slow cooker, but a home oven can also do the job, you just need to follow the recipes with step-by-step photos.

Ingredients:

medium fat kefir – 500 ml;
flour – 350 g;
sugar – 10 g;
eggs – 2 pcs.;
soda – 5 g;
salt – 5 g;
boiled breast – 300-400 g;
cilantro, dill - 2 tbsp. l.;
onion – 250 g.

Cooking method:

Slice the boiled brisket.
Fry the chopped onion. Add chicken, fresh herbs, spices.
Knead the dough from kefir, flour, sugar, soda, eggs, thicker than for pancakes. Pour a third of it into the greased form and place half of the filling on top.
Place the second part of the dough on the minced meat, the rest of the filling and the dough again. Drizzle with beaten yolk.
Bake for at least 20 minutes until done.

With chicken and mushrooms

Time: 1 hour.
Number of servings: 8-10 persons.
Calorie content of the dish: 205 kcal/100 g.
Purpose: baking.
Cuisine: European.
Difficulty: medium.

French cuisine has given chefs many recipes that have taken root everywhere. Just look at the famous Laurent pie or quiche! The French prepare it from shortcrust pastry, with ham, vegetables, mushrooms, an obligatory element is sour cream or cream filling, which saturates the product. Salt is added to taste. To bake a delicious quiche with champignons, you need to study the recipe with photos.

Ingredients:

flour – 2 tbsp;
high fat oil – 150 g;
eggs – 1 pc.;
chicken white meat – 400 g;
fresh mushrooms– 200 g;
onion – 1 pc.,
oil (odorless vegetable oil) – 50 ml;
ground pepper - on the tip of a knife;
tomatoes –100 g;
champignons – 2 pcs.;
sour cream - 1 tbsp.;
grated cheese – 100 g;
eggs – 4 pcs.

Cooking method:

Place softened butter in a bowl with flour, break an egg, add salt, make a dough, place in the refrigerator.
Fry the fillet pieces.
Add chopped mushrooms and onions and continue frying.
Place the rolled out dough into a mold lined with paper.
Beat sour cream, eggs, add grated cheese.
Place the meat filling on the dough, cover with the filling, and place slices of tomatoes and mushrooms on top.
Bake in an oven heated to 180°C for 35-40 minutes.

With chicken and cheese

Time: 2-3 hours.
Number of servings: 9-10 persons.
Calorie content of the dish: 360 kcal per 100 g.
Purpose: for dinner.
Cuisine: Ossetian.
Difficulty: medium.

The famous Ossetian pies. It’s hard to say what the secret of their extraordinary taste is, but they simply melt in your mouth. You will have to work a little while preparing them, but the result is worth it. The product must be formed together with the juicy filling on a baking sheet sprinkled with flour.

Ingredients:

flour – 400 g;
dry yeast – 1 tsp;
egg – 1 pc.;
milk – 100 ml;
kefir – 300 ml;
melted butter – 30 g;
vegetable oil – 2 tbsp;
sugar – 1 tsp;
leg – 800 g;
cheese (preferably Ossetian) – 300 g;
mushrooms – 100 g;
bulbs – 3 pcs.;
carrot – 1 pc.;
cilantro, thyme - 1 bunch each;
hot pepper - half a pod;
peppercorns, salt.

Cooking method:

Boil the legs with onions, carrots, peppers, and after cooling, disassemble them into fibers.
Fry mushrooms with onions, mix with herbs, cheese, broth (2-3 spoons), add to meat.
Stir yeast, a little flour, and sugar into heated milk. After bubbles appear, add kefir, softened butter, flour, egg, and add a little salt.
Knead a soft dough, cover with a napkin, and place in a warm place for an hour and a half.
Make three flatbreads, roll out, transfer to baking sheets. Place a third of the filling on each and seal the edges.
Stretch the cakes from the middle to the edges, make cuts on the surface.
Oven on the bottom oven 10 minutes at 200°C, then raise to the middle (another 10
Brush with egg white before ready.

With chicken and onions

Time: one and a half hours.
Number of servings: 8 persons.
Calorie content: 257 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: high.

Baking a real kurnik is a labor-intensive task; he is preparing for a big festive table. There are many simpler, but no less wonderful recipes from the famous representative of Russian cuisine. A very tasty product with onions. Two types of dough are prepared for it: thicker and thinner. Onions should be taken half as much meat. An important condition is that the filling must be juicy so that the bottom layer of dough does not turn into a crust.

Ingredients:

kefir – 100 ml;
butter – 70 g;
flour – 15 tbsp. l.;
egg – 2 pcs.;
milk – 30 ml;
mayonnaise – 100 g;
baking powder – 1 tsp.
fillet – 200 g;
medium-sized onion – 5 pcs.;
Sunflower oil – 2 tbsp. l.;
black pepper, salt - to taste;
garlic – 5 cloves;
vegetable oil for lubrication - 1 tbsp. l.;
breading – 2 tbsp. l.

Cooking method:

Beat the egg, add kefir with salt, melted butter, add 12 tbsp to this mixture. flour. Place the kneaded dough No. 1 in the refrigerator.
For the second (liquid) dough, mix mayonnaise, egg, 3 tbsp. flour, baking powder, milk.
Cut the fillet.
Fry half the chopped onion, combine with white meat, garlic, salt and pepper. Fry until half cooked.
Place the first dough in a greased pan, sprinkled with breading, and form the sides.
Lay out half minced meat, and on top - half the onion mass, pressing it with the palm of your hand, then again meat, onions and batter.
Bake for 40-50 minutes at 180° C.

With chicken and cream

Time: 90 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 256 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Chicken pie dough can be made using boiled potatoes. Boiling it in its jacket, peeling it, grating it will not take much time, and the result will be the appearance on the table of a fragrant culinary masterpiece of chicken with mushrooms and cream, prepared on the basis of potato dough. Try making this juicy, delicious pie!

Ingredients:

jacket potatoes – 400 g;
boiled chicken – 250 g;
flour – 200 g;
champignons – 250 g;
cream 10% – 200 ml;
eggs - 3 pcs.;
onion – 1 pc.;
parsley - a bunch;
butter – 2 tbsp;
salt pepper.

Cooking method:

For the dough, grate boiled potatoes, add flour, salt, pepper, egg; knead.
Grease the mold with vegetable oil, place the potato dough in it, and make sides.
Finely chop the chicken, mushrooms, onions, and parsley.
Fry the onion, add the prepared ingredients, simmer, put in a mold, pour in a mixture of whipped cream and raw eggs with spices.
Bake at 180 degrees until fully cooked.

Video

Chicken pies deservedly enjoy popular love, as they are easy to prepare, tasty and varied, and can also replace the main course. Chicken pies are a wonderful appetizer that is convenient to take with you or cook at a quick fix to the arrival of unexpected guests, and thanks to the availability of products, such pies turn out to be very budget-friendly. Another advantage of such pies is that the filling for them can be prepared in advance, which subsequently significantly saves time.

Chicken is a universal filling ingredient, so it can be combined with a wide variety of foods, for example, mushrooms, cheese, herbs, boiled eggs, rice, green peas, potatoes, cabbage, carrots, tomatoes and other vegetables. Whatever you want to combine chicken with, remember that the meat of this bird goes well with almost all products, offering a lot of scope for culinary experiments. Everything is limited only by your imagination. In this case, the chicken itself can be used in the filling in boiled, fried, smoked or raw form. In addition, chicken filling is good in any type of dough - unleavened, shortbread, yeast, puff pastry and aspic. Jellied dough is the simplest and fastest option for preparing dough, while yeast dough will require some tinkering.

The taste of chicken pies largely depends on the filling, so you should pay special attention to it. Since chicken meat itself is not fatty, there is a danger that the filling may turn out dry. To avoid this, use a few tricks. For example, you can combine chicken meat with juicy vegetables (for example, onions and tomatoes), sour cream, mayonnaise, cream or chicken broth. In addition, you can place pieces of butter, lard or bacon - they will help make the filling more juicy. Chicken meat will also be more juicy if it is left to cool in the broth after cooking. Remember that the filling should only be placed on the dough when chilled.

To ensure that the chicken pies are tender and soft, immediately after you take them out of the oven, the pastries should be covered with a towel and allowed to cool as is. Also, be sure to make holes for steam to escape when cooking covered pies. If everything does not go according to plan, and the filling is not fully cooked when the dough is browned, you should not put the pie back in the oven, otherwise it will turn out dry and tough. To solve this problem, it is best to microwave the pie for 3-5 minutes. These simple secrets will make your chicken pies incredibly appetizing, juicy and tasty. And here are our recipes!

Layered pie with chicken and cheese

Ingredients:
500 g puff pastry,
250 g chicken,
150 g cheese,
1 onion,
vegetable oil,
dill and parsley,
salt and spices to taste.

Preparation:
Boil chicken meat in salted water until cooked. Cool and remove meat from bones if necessary. Cut into small pieces or chop by hand. Fry the onion, cut into half rings, in vegetable oil until golden brown. Mix chopped chicken with onion, grated cheese and chopped herbs. Roll out one layer of dough into a rectangle and add half of the filling. Cut the edges of the dough into strips diagonally and alternately place the strips on the filling to form a “pigtail”. Make the second pie in the same way using the remaining filling and dough. Bake the pies in an oven preheated to 180 degrees for 30-40 minutes, until the dough is browned.

Open French pie “Quiche Laurent” with chicken and mushrooms

Ingredients:
Dough:
250 g flour,
120 g butter,
1 egg,
3 tablespoons of water,
1/3 teaspoon salt.
Filling:
350 g chicken fillet,
250 g champignons,
200 g cherry tomatoes,
1 medium onion,
vegetable oil,

Fill:
150 g hard cheese,
300 ml heavy cream (33%).

Preparation:
Grate the butter into the sifted flour on a coarse grater. Add egg and water, salt. Knead the dough with your hands, form into a ball, wrap in plastic wrap and place in the refrigerator for half an hour. Meanwhile, prepare the filling. To do this, fry finely chopped onion in vegetable oil, add chopped mushrooms, salt and pepper and cook for about 5 minutes. Chicken fillet Boil in salted water, cool and cut into small cubes. Mix with onions and mushrooms. To prepare the filling, mix grated cheese with cream on a medium grater.

Roll out the chilled dough and place in a mold with a diameter of 24 cm. Form high sides along the edges, carefully cutting off the excess (you can use a knife with a curly edge for this). Place the filling on the dough and place cherry tomatoes cut in half on top, cut side down. Pour in the filling and bake in an oven preheated to 180 degrees for about 40 minutes, until the dough turns golden.

Kurnik with chicken and potatoes

Ingredients:
Dough:
600-700 g flour,
250 ml kefir,
180 g butter,
1/2 teaspoon of soda,
1/2 teaspoon salt.
Filling:
350 g chicken fillet,
3-4 potatoes,
1 large onion,
30 g butter,
salt and ground black pepper to taste.
Additionally:
1 egg yolk,
1 tablespoon of water.

Preparation:
Mix kefir with soda and salt. Add melted and cooled butter, stir. Gradually add flour and knead the dough - first with a spoon and then with your hands. Add additional flour to make the dough soft, but not too dense and not stick to your hands. Wrap the dough in plastic wrap and place in the refrigerator for 1 hour.

Meanwhile, prepare the filling by chopping the chicken and potatoes into small pieces (potatoes can be cut into strips) and chopping the onion. Mix ingredients for filling, salt and pepper to taste. Set aside a quarter of the chilled dough, and roll out the rest of the dough into a thin circle and place in the pan, forming sides along the edges. Spread the filling over the dough and place pieces of butter on top. Cover the top with a thin circle rolled out from the remaining dough - the circle should be slightly smaller than the diameter of the mold. Gently fold the sides in and pinch the edges of the dough. Make a small round hole in the center of the cake to allow steam to escape. Beat the yolk with water and brush the surface of the pie with a pastry brush. Bake the pie in an oven preheated to 180 degrees for about 50 minutes.

Ossetian pie with chicken and cheese

Ingredients:
3 cups flour,
2 glasses of kefir,
5 chicken drumsticks,
1 onion,
1 carrot,
400 g Suluguni cheese,
60 g butter,
2 bay leaves,
3 tablespoons vegetable oil,
1 teaspoon instant yeast,
1 teaspoon dried thyme,
1 teaspoon ground sweet paprika,
1 teaspoon allspice,
1/2 teaspoon salt plus salt to taste for filling.

Preparation:
Heat kefir to about 40 degrees, add yeast, gradually add flour, half a teaspoon of salt and vegetable oil. Knead the dough thoroughly, place it in a bowl greased with vegetable oil, cover with a kitchen towel and leave in a warm place for 1 hour.

Place the chicken in a saucepan, add water and bring to a boil. Skim off the foam, add the peeled and halved onion, peeled carrots, bay leaf, allspice and thyme. Simmer over low heat until chicken is done. Cool the meat in the broth, then separate the meat from the bones and chop finely, seasoning with salt and paprika to taste. Mix chopped chicken meat with grated cheese. Add a few tablespoons of broth to moisten the filling (don't overdo it so it doesn't end up soggy).

Form three balls from the dough, roll out a flat cake from each ball, and place the filling in the center. Carefully bring the edges of the dough together on top and carefully roll out the flatbread, being careful not to damage the dough, so that the filling ends up inside the flatbread. It is best to do this with your hands, flattening the cake. Place the pie on a baking sheet, make a hole in the center to allow steam to escape and bake in an oven preheated to 220 degrees for about 20 minutes. Prepare two more pies in the same way. When the pies are ready, brush them with butter and serve.

Jellied pie with chicken, eggplant and mushrooms

Ingredients:
Dough:
200 g flour,
250 ml kefir 2.5%,
3 large eggs,
2 tablespoons mayonnaise,
1 packet of baking powder,
a pinch of salt.
Filling:
300 g boiled chicken fillet,
150 g champignons,
1 eggplant,
2-3 green onions,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Heat vegetable oil in a frying pan and fry finely chopped onion until soft. Add the chopped onion and diced eggplant and cook over low heat for about 15 minutes until the eggplant is soft. Add shredded chicken fillet, stir and cook for another 5 minutes. Stir in chopped green onions, salt and pepper to taste, then remove from heat and cool.

Pour flour into a bowl, add eggs, mayonnaise, salt and baking powder. Gradually pour in kefir, knead the dough and let it stand for about 10-15 minutes. Then pour half of the dough into a baking dish lined with baking paper, add the filling and fill with the remaining dough. Bake in an oven preheated to 180 degrees for about 50 minutes.

Yeast pie with chicken and cabbage

Ingredients:
For the test:
1 cup flour,
2.5 glasses of milk or water,
2 eggs,
1 package of instant yeast,
30 g butter,
2 tablespoons sugar,
1 teaspoon salt.
For filling:
500 g chicken fillet,
300 g white cabbage,
2 onions,
1 egg,
50 g butter,
vegetable oil,
salt and spices to taste.

Preparation:
Dissolve the yeast in warm milk and let stand for 10 minutes. Sift half the flour into a bowl, add milk with yeast and sugar. Stir and place in a warm place for several hours. Gradually add the remaining flour, eggs and butter. Knead smooth and elastic dough, does not stick to your hands. Form the dough into a ball, place in a greased bowl, cover with a kitchen towel and let stand in a warm place for another couple of hours. You can prepare a straight dough by mixing all the ingredients at once and leaving the dough for 2-3 hours.

In a large bowl, mix the chopped onion and finely chopped cabbage to release the juices from the vegetables. Lightly salt and add spices. Finely chop the chicken fillet, salt and season with spices to taste. Divide the dough into two unequal parts: the larger part for the base, the smaller part for the top of the pie. Roll out most of the dough to fit the baking tray. Place a layer of dough on a baking sheet greased with vegetable oil. Spread the filling evenly over the dough. Place pieces of butter on top. Cover the top with the remaining layer of dough and pinch the edges well. Leftover dough can be used to decorate the pie. Cover the pie with plastic wrap and let stand for 20 minutes in a warm place, then brush the pie with beaten egg. Prick the surface of the pie with a fork in several places and place in an oven preheated to 190 degrees for 40-45 minutes. Grease the finished pie with a small amount of butter, cover with a towel and leave for 15 minutes until the pie crust softens.

Chicken pies are simple, satisfying and very tasty dish that you will receive with a minimum of time and effort.

Bon appetit!

Ingredients:

For the test:

sour cream – ½ cup
butter – 100 g
flour – 1.5 cups
soda – ½ teaspoon
vinegar

For filling:

chicken breast – 1 piece (medium)
mushrooms – 250 g
onion – 1 pc.
oregano (spice)
greenery

For filling:

sour cream – 200 g
eggs – 2 pcs
flour – 1 tbsp
cheese – 150 g

The dough in this pie simply melts in your mouth. Soft, sandy and tender. Making chicken pie is very simple. There are recipes that are simply like a treasure, a delightful find. There are several treasures in this recipe: the 1st treasure is the recipe for the dough for the bottom crust, and the 2nd treasure is the recipe for the top crust, which melts and can hardly be called a cake taste.

Mix all the ingredients and knead the dough.

Then make a ball from the dough and put it in the refrigerator for 1 hour.

For the filling, fry mushrooms with onions.

Then add the chopped and already boiled chicken breast. Fry everything, not too much. And you definitely need the filling:

salt;
add chopped herbs (parsley)
add oregano (to your taste).

The filling is ready.

We take the dough out of the refrigerator and place it in the mold, making sure to make sides.

Prick the dough with a fork.

Place the dough in the mold in the oven for 10 minutes at 200 degrees (preheat the oven in advance). The dough should just stick together.

put the dough in the mold

When 10 minutes have passed, remove from the oven and place the filling on it.

Now we prepare the filling for the pie. Mix: sour cream, eggs, flour and grated cheese. Mix well. Salt. The taste after baking is somewhat reminiscent of .

And put this filling on top of the pie. We do this evenly.

Bake the chicken pie in the oven for 30-40 minutes until golden brown.

Once the chicken pot pie is baked, let it cool slightly before cutting.

The bottom crust of the pie is the most tender, the top one is reminiscent of baked bechamel, it’s hard to even call it a crust in taste, as it just melts in your mouth.. In general - yummy!!!

Chicken and vegetable pie - simple

Ingredients:

For the test:

flour – 1 cup
milk – ¼ cup
egg – 1 pc.
olive oil – 1 teaspoon
salt – ½ teaspoon

For filling:

chicken breast – 1 piece
frozen vegetable mixture – 400 g
ground pepper

This recipe is not at all as chic as the 1st one. But it’s incredibly easy to prepare. Although I would call it “Homemade Chicken Breast Pie.”

First, prepare the dough to cover the top of the chicken pie. It's easy to do: mix all the ingredients for the dough. Instead of olive oil, you can use deodorized oil, i.e. odorless oil.

The dough does not turn out elastic, the consistency is like very, very thick pancakes.

Place the finished frozen mixture in a baking dish. I pre-greased the bottom and sides of the mold with a little vegetable oil.

Cut the boiled chicken breast into pieces and place on top of the vegetable mixture.

Salt all this and sprinkle with ground black pepper.

And now we just cover the pie with dough. To make it comfortable, you can simply stretch it with your palms dipped in the leader.

Bake in the oven for 35-40 minutes at 180 degrees.

Cut the chicken pie when it has cooled a little. Simple, but quite satisfying.

Chicken and cabbage pie

Ingredients:

kefir – 700 ml;
eggs – 2 pcs. large size;
soda – ½ tsp;
flour - approximately 180 g;
vegetable oil – 3-4 tbsp. l.;
cabbage – 300 g;
chicken fillet (boiled) – 350-450 g;
onion – 1 pc.;
salt;
ground pepper (black, red);
thyme.

One of the options for simple to prepare, but tasty and aromatic pastries is liquid pies, also known as jellied pies. No long kneading or proofing of the dough is required; it is suitable for both sweet and meat, fish, vegetable, and mushroom fillings.

Thus, tender chicken meat, cabbage brought to translucency and the spicy note of thyme combine with each other and create a filling for a savory pie that is ideal in taste and texture. Despite the simplicity of the recipe, the product looks presentable and can decorate a feast of any level.

products for pie

Using a whisk, beat eggs, spices and 2 tbsp until light foam. l. oils

beat the eggs

Pour in kefir and mix.

add kefir to eggs

add baking powder and flour

Prepare the components for the filling: pre-boiled poultry meat is torn into fibers or cut into large pieces, a segment of white cabbage is chopped into medium-sized strips, green leaves are torn from the hard stems of thyme/thyme, onions are peeled and chopped into small cubes.

preparing the filling

In a hot frying pan, after heating one or two tablespoons of vegetable oil, fry the onion and a little thyme leaves until a characteristic golden hue.

fry the onion

Shredded cabbage is also placed here. Without lowering the temperature, allow the sheets to soften.

add shredded cabbage

Add chicken to cabbage and stir.

add chicken

After throwing in the spices, cover with a lid, reduce the heat and cook with the chicken for 7-10 minutes.

Spices and stew

Pour ½ of the batter into a refractory mold and spread the cabbage and chicken filling in an even layer.

Place the filling on 1/2 of the dough

Then - the second half of the dough. Thyme leaves are scattered around the entire perimeter of the workpiece and placed in an oven preheated to 220 degrees. Bake the pie, lowering the temperature to 180 degrees, at an average level for about 30 minutes.

bake chicken pie for 30 minutes

After cooling slightly, the delicious chicken and cabbage pie is removed from the mold. The flour layer is baked evenly, resulting in a golden-brown crust, dried on all sides, which quickly moves away from the walls of the container.

ready-made chicken pie

With such baked goods, lunch and dinner become especially satisfying and home-like.

aromatic piece of pie with chicken and cabbage

Chicken pie – ring (juicy) (video recipe)

So today you can either learn how to cook 4 pies at once or take a chance and choose one of three options:

layer cake with chicken and cheese recipe;
chicken jellied pie on kefir with cabbage,
chicken and mushroom pie photo recipe.

This article is a selection of several simple and step by step recipes chicken pies with yeast dough. These pies stand out for their lush shape, richness, and variety of fillings.

By the way, this is not the first article about chicken baking, pay attention to:

In the recipes below, you can use both fresh and pre-cooked chicken, as well as various types of meat: carcasses, breasts, legs, fillets, minced chicken etc.

Recipes

Yeast dough pie with chicken and potatoes

Ingredients:

Ready-made yeast dough – 800 g.
Chicken fillet – 600 g.
Onions – 3 pcs.
Vegetable oil;
Tomato paste – 100 g.
Ground black pepper – 0.5 teaspoon;
Salt – 1 teaspoon;

How to bake this pie

Since we already have the dough (kneaded in advance, or purchased, etc.), we begin to prepare the chicken filling.
This recipe differs from the previous one in that the chicken is pre-heat treated. The advantage of this option is that the baking time for the pie will be reduced from 40-50 minutes to 30-35, or even less.
Chicken meat should be finely chopped, placed in a frying pan, pour a little oil and fry over medium heat.
After 5 minutes, add finely chopped onion, tomato paste, salt and pepper to the chicken. Fry for another 10-15 minutes until the meat turns white and the appetizing aroma of fried chicken appears.
Lightly sprinkle the table with flour for ease of work. Pinch off half the dough and roll out into a rectangle shape.
Grease a baking tray with oil, place the rolled out dough in it and make sides on the sides.
Place the prepared filling on the dough.
Roll out the second piece of dough in the same way and cover the pie with it, pinching the edges.
Make a couple of slits in the center to allow steam to escape.
Heat the oven to 180-190 degrees, bake the pie for 30 minutes until golden brown.

Yeast dough pie with chicken and mushrooms

Magnificent yeast pie filled with chicken and mushrooms in a creamy filling. Very fragrant and tasty!

Ingredients:

Yeast dough – 950 g (see the top recipe);
Chicken (breast) – 550 g.
Onions – 1 pc.
Green onions and dill – 50 g.
Cream (or sour cream) – 180 ml.
Vegetable oil;
Egg – 1 pc.
Salt and pepper at your discretion (I add 2 pinch of both);

How to make this pie

Cut the chicken into small pieces and place in a bowl. Add chopped herbs, a couple of tablespoons of oil, salt and pepper. Let it lie there for 15 minutes.
Finely chop the onion and lightly fry in oil (until translucent). Then put chopped canned mushrooms there, add salt and pepper, pour in cream and simmer for another 10-15 minutes until the excess moisture has evaporated.
Separately, the chicken meat also needs to be lightly fried - 5-10 minutes in a small amount of oil.
Knead the dough and divide in a ratio of 1 to 3. Roll out a larger piece with a rolling pin and place on a greased baking sheet.
Now place the chicken pieces on the dough in an even layer. There is a layer of creamy mushrooms on top of the chicken.
Roll out the remaining dough thinly and place it on top of the filling, sealing the edges tightly.
Brush the pie with beaten egg. Make a couple of shallow cuts in the center with a knife.
Preheat the oven to 180 degrees – baking time 35 minutes.

Yeast pie with chicken and cheese

Bright and fragrant. It prepares very quickly, provided that you already have the dough and boiled chicken.

Ingredients:

Yeast dough – 550 g.
Boiled chicken (or fried minced chicken) – 300-400 g.
Cheese (semi-hard) – 150-200 g.
Onions – 2 pcs.
Salt – 1 pinch;
Pepper – 1 pinch;
Butter – 30-50 g.

Let's start cooking

Cut the cheese into thin slices. Finely chop the onion.
Separate the chicken from the bones and also cut into small pieces.
Coat the baking sheet with oil.
Roll out the dough and place it on a baking sheet, forming high sides.
Place a layer of chicken, then a layer of onions, then a few pieces of butter for juiciness, and place slices of cheese on top.
Salt and pepper. And put in an oven heated to 190 degrees for 30-35 minutes, until the dough takes on an appetizing golden brown appearance.

Yeast dough pie with chicken and cabbage

A juicy yeast pie stuffed with chicken, cabbage and other vegetables.

IN this recipe We use fresh cabbage (we will then stew it), but you can experiment by adding sauerkraut (or canned) cabbage to the filling.

The chicken is already pre-cooked and separated from bones and cartilage.

You can also take minced chicken, which must first be fried.

Ingredients:

Wheat flour – 550 g.
Dry yeast – 1 teaspoon;
Salt – 1 teaspoon;
Sugar – 2 teaspoons;
Chicken eggs – 2 pcs.
Vegetable oil – 40 ml.
Milk (or water, or kefir) – 200-230 ml.

Boiled chicken meat – 500 g.
Onions – 2-3 pcs.
Cabbage (cauliflower or white cabbage) – 300-400 g.
Carrots – 1 pc.
Oil for frying;
Salt and pepper to taste;

Cooking

Stir yeast in warm milk. After 10 minutes, beat in the eggs, add sugar and salt.

Add flour and stir. Now you need to pour oil into this loose and viscous mass and knead with your hands.

Roll out a ball of dough and leave it, covered with a towel, for 30-45 minutes. Let it grow.

Finely chop the onion and grate the carrots. Pour oil (5 tablespoons) into a frying pan and fry over low heat for 5-10 minutes.

While you need to chop the cabbage, then you should also put it in a frying pan, cover with a lid and simmer for 15-20 minutes.

Remove the lid, add salt and pepper and fry for another 5-10 minutes until the excess juice has evaporated.

Molding

Grease the baking dish with oil. Roll out half of the dough and place it in it.

Stir and then spread in an even layer on the dough.

Roll out the remaining dough and place on top of the filling. Make several holes for steam to escape.

Bake for 30-35 minutes at 190 degrees.

Yeast pie with chicken and rice

Everything is very simple here! Pay attention to the previous recipe. Replace the cabbage and carrots with boiled rice (300-400 g), and cook in the same way.

Chicken meat can be pre-fried in ketchup, cream, mayonnaise or sour cream. The choice is wide, and thus you can get a new taste every time!
You can also add boiled eggs to the chicken filling. The usefulness and nutritional value will increase by 2 times!
Add stewed zucchini, tomatoes, green beans and other vegetables.

foodfacts.us

Ingredients

8 chicken thighs without bones and skin;
1 tablespoon vegetable oil;
8 strips of smoked bacon;
1 onion;
250 g champignons;
¼ bunch of thyme;
2 tablespoons flour;
400 ml;
200 ml milk;
400 g puff pastry;
1 egg.

Preparation

Cut the chicken into large pieces and fry in hot oil for 5-8 minutes until browned on all sides. Place the chicken and add coarsely chopped bacon to the pan. Cook for about 5 minutes until crispy. Add the onion cut into half rings, mushroom pieces and chopped thyme and fry over high heat for 3-4 minutes, stirring occasionally.

Add flour and mix well. Pour in the broth and milk and place the chicken back into the pan. Bring to a boil and simmer for another 30 minutes over low heat. Then place the filling in a tall rimmed baking dish.

Roll out the dough to about 1 cm thick, cover the tin with the filling and cut off the excess. Brush the dough with beaten egg. Bake in a preheated oven at 200°C for 30 minutes until puffed and golden.

amyskitchencreations.blogspot.ru

Ingredients

4 chicken breasts without skin;
1 tablespoon olive oil;
1 teaspoon dried rosemary;
salt - to taste;
several sprigs of dill - optional;
400 g puff pastry;
1 egg.

Preparation

Cut chicken breasts in half lengthwise and beat lightly. Heat in a frying pan olive oil and 1 tablespoon of butter. Fry the chicken for 4-5 minutes on each side until browned. Mix the remaining softened butter with chopped rosemary, salt, pepper and chopped dill (optional).

Roll out thin and cut into eight squares. Place a fried breast on each of them and brush it with a mixture of butter and spices. Seal the ends of the dough together to form neat pies.

Place them on a parchment-lined baking sheet, brush with beaten egg and bake at 230°C for 18–20 minutes.

mersad-photography.blogspot.ru

Ingredients

For the test

350 g flour;
1 teaspoon salt;
220 g butter;
60–120 ml of water.

For filling

2 tablespoons butter;
1 onion;
5 tablespoons flour;
500 ml chicken broth;
250 ml milk;
salt - to taste;
ground black pepper - to taste;
several sprigs of parsley;
100 g frozen green peas;
2 boiled chicken breasts;
200 g spinach;
1 egg.

Preparation

In a food processor, combine flour, salt and softened butter. Add 60 ml of water and knead the dough. Add more water if necessary. Wrap the dough in cling film and refrigerate for half an hour. Then divide the dough in half and roll out into layers. Place one layer on the bottom of the baking dish and level it along the walls.

Fry chopped onion in hot oil over medium heat. Add flour and stir. Pour in the broth and milk and cook, stirring constantly, until thickened. Add salt, pepper, chopped parsley, peas, finely chopped chicken and spinach. If you use frozen spinach, you must first lightly boil it in salted water.

Place the filling on the dough, cover with a second layer and firmly seal the edges of the dough. Brush the pie with beaten egg and place in an oven preheated to 220°C for 35–40 minutes.

kcet.org

Ingredients

400 g puff pastry;
100 g grated hard cheese;
250 g grained cottage cheese;
3 tablespoons of natural yogurt;
salt - to taste;
ground black pepper - to taste;
3 eggs.

Preparation

Roll out half the dough into a layer slightly larger than the baking pan, place it on the bottom and level it along the sides of the pan. Puff pastry can be replaced with . Mix finely chopped chicken, cheese, cottage cheese, yogurt and spices. Beat the eggs, add them to the filling and mix.

Place the filling in the pan and cover with the remaining rolled out dough. Trim off excess if necessary. Press the bottom and top layers of dough together firmly. Place the cake in a preheated oven at 220°C for 10 minutes, then reduce the temperature to 180°C and bake for another 25–30 minutes.

cookingworld.info

Ingredients

2–3 potatoes;
1 large carrot;
100 g butter;
1 small onion;
50 g flour;
salt - to taste;
ground black pepper - to taste;
½ teaspoon dried thyme;
350 ml chicken broth;
180 ml milk;
250 g boiled chicken fillet;
80 g frozen green peas;
80 g frozen corn;
400 g puff pastry.

Preparation

Peel and cut it into cubes. Cut the carrots into slices. Place the vegetables in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for another 8-10 minutes. They should not be completely cooked. Drain the liquid and transfer the vegetables to a plate.

Heat oil in a frying pan over medium heat. Fry chopped onion on it, then add flour and spices and mix well. Gradually add broth and milk and bring to a boil. Then cook for another 2 minutes, stirring constantly, until the mixture thickens. Place chicken pieces, peas, corn, potatoes and carrots in the pan, stir and remove from heat.

Divide the dough in half and roll out two layers. Place one of them on the bottom of the baking dish and smooth it along the sides. Place the filling inside, cover with another layer and firmly seal the edges of the dough. Bake for 35–40 minutes at 220°C.