Carrot and Chicken Casserole
6 servings
60 minutes
Carrot and chicken casserole is a tender and aromatic dish of European cuisine that harmoniously combines the softness of the dough, the juiciness of chicken fillet, and the sweet notes of carrots. This recipe may be inspired by traditional village pies where the combination of meat filling with vegetables was popular due to ingredient availability. The crispy dough basket frames a rich and gooey filling with cheese and cottage cheese, giving the dish a special texture. Chicken, pre-fried to a golden crust, retains its juiciness and pairs excellently with creamy cheese notes. This casserole is perfect for a cozy family dinner or a festive table. It is served warm, allowing the filling to slightly set for full flavor release.
1
Mix the flour (sifted) and the soft butter
- Wheat flour: 1.5 glass
- Butter: 50 g
2
Add yogurt and an egg. Yogurt can be replaced with sour cream.
- Natural yoghurt: 150 g
- Chicken egg: 1 piece
3
Mix the dough, wrap it in film, and refrigerate for 30-40 minutes
4
Cut the chicken into cubes and fry for 3 minutes on each side.
- Chicken fillet: 350 g
5
Grate cheese and carrot (preferably not too coarsely)
- Cheese: 200 g
- Carrot: 1 piece
6
Mix the carrot, half of the cheese, 2 tablespoons of yogurt, cottage cheese, and starch.
- Carrot: 1 piece
- Cheese: 200 g
- Natural yoghurt: 150 g
- Cottage cheese: 100 g
- Potato starch: 1 tablespoon
7
Line the bottom of the baking pan with parchment or simply grease it with oil.
- Butter: 50 g
8
Form a basket from the dough with edges in the baking shape, poke with a fork, bake in the oven for 15 minutes at 180 degrees.
9
Take the basket, sprinkle cheese on the bottom, add the carrot mixture, press in the chicken, and sprinkle cheese on top.
- Cheese: 200 g
- Carrot: 1 piece
- Chicken fillet: 350 g
- Cheese: 200 g
10
Bake everything in the oven for 25-30 minutes at 180 degrees. Crust - optional.
11
Let it sit to harden the filling. I prefer to salt the dough and chicken.
- Salt: to taste