Puff pastry pie with chicken and mushrooms
8 servings
40 minutes
Layered pie with chicken and mushrooms is a refined dish of European cuisine that combines tender chicken meat, aromatic champignons, and golden flaky pastry. Historically, such pies were made in the homes of European nobility who valued the multi-layered texture and rich flavor. This pie impresses with its softness and crispy crust, while melted cheese adds an appetizing stretchiness. It is ideal as a main dish for family dinners or festive tables. It is served hot to emphasize the harmony of flavors but is also good cold. A magnificent option for those who want to enjoy the tenderness of chicken, creamy mushroom texture, and lightness of pastry in one bite.
1
Cut the chicken meat into small pieces.
- Chicken: 700 g
2
Slice the mushrooms.
- Fresh champignons: 300 g
3
Grate the cheese and place almost all of it in a large bowl, except for a couple of tablespoons. Crack an egg in there, add salt, pepper, oregano (or any other spices to taste), and mix thoroughly.
- Hard cheese: 150 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
4
Put chicken and mushrooms in a bowl and mix everything well.
- Chicken: 700 g
- Fresh champignons: 300 g
5
Roll out the dough, shape it (I use a round, low form about 30 cm in diameter), leaving low edges. Place the prepared mixture inside and level it. If the edges are too high, fold them inward.
- Puff pastry: 250 g
6
Place in the oven for a maximum of 30 minutes, take out when the dough turns golden.
- Vegetable oil: 1 tablespoon
7
Sprinkle with the remaining cheese. Wait for it to cool a bit, cut it, and eat)))
- Hard cheese: 150 g