Chicken pie from shortcrust pastry
8 servings
120 minutes
A chicken pie made of shortcrust pastry is a traditional Russian dish that embodies the warmth of home. Its history dates back to ancient times when it was prepared for weddings and celebrations, symbolizing abundance and family unity. The crumbly shortcrust pastry gently envelops a rich filling of chicken fillet, rice, potatoes, and fragrant forest mushrooms. The velvety texture combines with the delicate crispness of the dough, while butter adds special juiciness to the filling. The pie is perfect for a cozy family dinner and makes a worthy treat on festive tables. Its rich flavor and heartiness have made it a favorite dish for many generations. Served hot, it reveals all its aromatic nuances; when cooled, it becomes even softer as it absorbs the juices of the filling.
1
200 grams of softened butter should be mixed with all the flour. This will result in a fatty flour crumb. For simplicity, I use a food processor, but it can all be easily done by hand. Then, a little salt should be added to the dough, along with a couple of eggs. At this stage, it would be good to add about 3-4 tablespoons of ice-cold or just cold water. Knead the dough and send it to the refrigerator.
- Butter: 250 g
- Wheat flour: 4 glasss
- Sea salt: to taste
- Chicken egg: 2 pieces
- Rice: 75 g
2
Now let's prepare the filling. We'll put the rice to boil, adding a little salt to the water.
- Sea salt: to taste
3
Chicken fillet should be cut into small pieces to distribute evenly throughout the pie.
- Chicken fillet: 500 g
4
We will clean the onion, chop it finely, and fry it in vegetable oil with mushrooms. Then we will let it cool a bit.
- Onion: 2 pieces
- Vegetable oil: 4 tablespoons
- Frozen forest mushrooms: 300 g
5
Then, in a convenient bowl, mix all the ingredients for the filling.
6
We take the dough out of the fridge and divide it into 2 parts of 2/3 and 1/3 of the volume, for the base and the lid respectively.
7
We roll out the dough and assemble the pie. Nothing complicated. We place the remaining 50 grams of butter on top of the filling for juiciness. By the way, you can also add a little water to it.
- Butter: 250 g
8
Don't forget to make a hole in the lid for steam to escape and not tear the pie.
9
Bake at 170–180 degrees for 1 hour. Then take it out, cover with film and a towel, and let it sit for about an hour. It will cool down, and the dough will soften a bit.