Juicy pie with chicken and mushrooms
6 servings
60 minutes
Juicy chicken and mushroom pie is true gastronomic poetry of Russian cuisine. Its roots go back to traditional village recipes where juicy chicken meat and fragrant mushrooms formed the basis of a hearty meal. The golden crust hides a tender filling soaked in creamy softness and freshness of greens. Braised carrots add a light sweetness, while thyme gives a spicy note. This pie is perfect for a cozy family dinner or festive table, warming hearts with its rich flavor and appetizing aroma. Served hot, straight from the oven, accompanied by fresh salad or homemade sauce. A true delight for lovers of tender dough and aromatic meat filling!
1
Place chicken legs in a pot, add carrot slices cut into 0.5 cm thick pieces, pour water and bring to a boil. When the water boils, add bay leaves and peppercorns. Cook the chicken legs until done. Then remove from the pot and let cool. Once cooled, remove the meat from the legs and cut it into small cubes.
- Chicken legs: 900 g
- Carrot: 2 pieces
- Black peppercorns: 1 teaspoon
- Bay leaf: 2 pieces
2
Cut the champignons into large pieces (if small, into 4 parts), fry in a heated pan with vegetable oil until golden brown. Then add the onion, diced medium, and fry it until soft with the mushrooms. After that, add thyme and turn off the stove.
- Fresh champignons: 400 g
- Onion: 250 g
- Thyme: to taste
- Vegetable oil: to taste
3
Add cream, finely chopped parsley, and green onions to the mushrooms. Cut the carrot that was boiled with the chicken into cubes and add it to the other ingredients. Add chicken broth. Salt to taste. The filling should not be too liquid; if it is, add a small amount of broth mixed with a couple of teaspoons of flour.
- Cream 35%: 200 ml
- Parsley: 1 bunch
- Green onions: 2 pieces
- Carrot: 2 pieces
- Chicken broth: 50 ml
- Salt: to taste
4
In a bowl, mix flour, soft butter, and 1 egg. Then add a little cold water to bind all the components together.
- Wheat flour: 250 g
- Butter: 100 g
- Chicken egg: 2 pieces
5
Divide the dough into 2 parts: 1/3 and 2/3. Roll out two-thirds into a thin layer about 2 mm thick. Line the bottom of the mold with this layer along with the sides. Place the prepared filling on the dough.
6
Cover the pie with 1/3 of the rolled dough. Pinch the edges of the pie. Make several holes in the dough with a fork for steam to escape.
7
Place the pie in a preheated oven at 180°C for 30-35 minutes. Enjoy your meal!