Chicken pie in a multicooker
8 servings
100 minutes
Kurnik is a traditional Russian pie that has long been prepared for holidays and celebrations. In a multicooker, this recipe gains special tenderness and juiciness. The crispy dough made with sour cream and kefir perfectly complements the aromatic filling of chicken fillet, potatoes, and mushrooms. A light creamy hint of butter makes the dish even richer, while sautéed onions add a pleasant sweetness. Kurnik is conveniently served in portions and pairs excellently with fresh herbs and sour cream. This pie not only delights with its taste but also creates a cozy atmosphere for home gatherings.
1
Melt the butter in the microwave and let it cool.
- Butter: 200 g
2
In a deep bowl, we mix kefir with sour cream, stir well, add salt and baking soda on the tip of a knife, stir again, and pour in the cooled oil.
- Kefir: 100 ml
- Sour cream: 100 g
- Salt: 1 teaspoon
- Soda: pinch
- Butter: 200 g
3
Then we add flour to this mixture in small portions.
- Wheat flour: 400 g
4
Knead a flexible, soft dough. Place the dough in a plastic bag or food wrap and refrigerate for 2-2.5 hours.
5
Slice the onion into half rings and sauté it for a couple of minutes in butter. Add the chopped mushrooms to the onion and fry for another 5-7 minutes.
- Onion: 1 piece
- Butter: 200 g
- Canned mushrooms: 1 jar
6
We wash the chicken fillet and cut it into small pieces. We wash the potatoes, peel them, and cut them into small cubes.
- Chicken fillet: 300 g
- Potato: 4 pieces
7
Take the dough out of the fridge, divide it into 2 parts, leaving a larger piece for the bottom of the pie and a smaller one for the lid. Take the large piece, roll it out with a rolling pin and line the bottom of the multicooker bowl, making walls about 6-7 cm high.
8
There is no need to grease the bottom of the multicooker bowl with oil! Then we layer our filling: 1st layer - half of the potatoes, 2nd layer - chicken fillet. 3rd layer - onions sautéed with mushrooms. Final 4th layer - the remaining potatoes.
- Potato: 4 pieces
- Chicken fillet: 300 g
- Onion: 1 piece
- Canned mushrooms: 1 jar
- Potato: 4 pieces
9
You can put a few pieces of butter on the potato for the softness and tenderness of the filling. Take the second piece of dough, roll it out, and cover our pie, pinching the edges. To let excess juice and air escape from the top layer of dough, make holes with a fork.
- Butter: 200 g
10
Bake mode for 50 minutes, then another 50 minutes after that.
11
Using a steaming basket, we take the chicken pie out of the multicooker and place it on a plate. If you think the dough of our pie is undercooked, you can set it for another 15 minutes on the 'bake' mode. I put it in my microwave on grill mode for 10 minutes.
12
Serve the chicken pie hot with sour cream and greens!
- Sour cream: 100 g