Quick Chicken Breast Pie
6 servings
40 minutes
Quick chicken breast pie is a cozy dish of Russian cuisine that combines crispy puff pastry with tender, aromatic filling. Its preparation doesn't require complex techniques, and the process of weaving the dough gives the pie an elegant look. The combination of fried chicken, eggs, herbs, and airy dough creates a harmony of flavors: the softness and juiciness of the filling contrast with the crispy crust. This pie is perfect for a family dinner or an unexpected visit from guests since it takes just a few steps to prepare. The origins of the recipe can be linked to traditional Russian pies that have symbolized home comfort and hospitality for centuries. Due to the simplicity and availability of ingredients, this pie quickly became a favorite among cooks who value speed and taste.
1
Chop the chicken finely and fry it, then add green onions and parsley and fry for another minute. Boil three eggs and chop them finely. Mix all the ingredients, the filling is ready, now it needs to sit and cool down well. For a finer texture, I run the already prepared and mixed filling through a blender on low speed.
- Chicken breast: 300 g
- Green onions: 20 g
- Dill: 10 g
- Chicken egg: 4 pieces
2
Thaw the dough and lay it out on paper or a mat (I hardly roll the dough, just adjust it a bit). Note that the dough should be rectangular; if you bought a pack with 2 squares, just place one edge over the other by about 1 cm. Distribute the filling evenly and cut the edges almost to the filling (as in the photo), then braid these edges like a braid. Brush with beaten egg and bake in the oven for 25 minutes at 180–200 degrees.
- Puff pastry: 450 g
- Chicken egg: 4 pieces