Yeast dough pie with chicken and potatoes
8 servings
240 minutes
Yeast dough pie with chicken and potatoes is a hearty and soulful dish of Russian cuisine, symbolizing home warmth and comfort. This pie combines the tenderness of airy dough with a juicy filling of potatoes, chicken, and vegetables infused with aromatic spices. The origins of such pies trace back to village traditions when housewives aimed to feed their families with hearty and nutritious baked goods. The golden crust, softness of the dough, and rich flavor make it an ideal option for family dinners or festive tables. The pie pairs wonderfully with sour cream sauces, homemade pickles, and fresh herbs. It can be served as a standalone dish or with a cup of hot tea. The key is not to overbake it to maintain the softness and juiciness of the dough. Such a pie embodies the traditions of Russian cuisine, warming hearts at any time of the year.
1
Mix sugar, salt, and yeast with warm milk. Let it sit for 20 minutes. Meanwhile, beat 2 eggs with vegetable oil. If cooking without eggs, use 0.5 cup of oil. Add the milk with yeast to the oil and gradually mix in flour until a thick cream consistency is reached. Leave the dough to rise.
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Dry yeast: 10 g
- Milk: 250 ml
- Chicken egg: 3 pieces
- Vegetable oil: 2 tablespoons
- Wheat flour: 4 glasss
2
Peel the potatoes and cut them into small sticks. Grate the carrots and mix with finely chopped onion, add salt, and optionally add sauce or mayonnaise. Cut the chicken into small pieces and season with salt and pepper to taste, let it soak in the seasoning well.
- Potato: 300 g
- Carrot: 100 g
- Onion: 100 g
- Chicken: 400 g
- Salt: 0.5 teaspoon
3
When the dough has risen, add more flour and knead well by hand. Let it rise again. Then knead again and allow it to rise a third time.
- Wheat flour: 4 glasss
4
Roll out 2/3 of the dough on a greased baking sheet and layer the potatoes thinly, followed by the onion and carrot mixture, then the chicken. Place small pieces of butter or cream on top of the filling to keep the pie juicy. Roll out the remaining dough and place it over the filling, sealing the edges well. In the last egg, add a pinch of sugar and brush this mixture over the pie, making a round slit in the center to prevent the dough from cracking during cooking.
- Potato: 300 g
- Onion: 100 g
- Carrot: 100 g
- Chicken: 400 g
- Salt: 0.5 teaspoon
- Milk: 250 ml
- Chicken egg: 3 pieces
- Sugar: 1 tablespoon
5
Bake for 60 minutes at 200 degrees. Do not overbake the pie! Otherwise, it will be dry and lose its softness and tenderness!
6
Take it out, cover with a damp towel, and let it sit for 5 minutes.