Pie with chicken and mushrooms in pots
8 servings
60 minutes
Chicken and mushroom pie in pots is a cozy and hearty dish of Russian cuisine that combines tender chicken breast, aromatic mushrooms, and crispy puff pastry. Historically, such dishes were cooked in Russian ovens, baking the filling under a golden crust to preserve its juiciness and flavor. Mushrooms, especially dried ones, give the pie a deep, rich aroma, while pancetta adds a savory note. A delicate sauce made from milk and broth makes the filling velvety, while cumin and spices enhance its richness. This is the perfect dish for a cozy home dinner.
1
Soak the dried mushrooms in 300 ml of hot water until soft.
- Dried mushrooms: 10 g
- Milk: 1 tablespoon
2
Cut out 4 circles from the dough, slightly larger than your baking pots.
- Yeast puff pastry: 250 g
3
Melt the butter in a pan and fry the chicken until cooked. Transfer from the pan.
- Butter: 25 g
- Chicken breast: 2 pieces
4
In a skillet, add chopped onion and pancetta and sauté for 5 minutes. Add all the mushrooms, chopped into small pieces, and green peas. Sauté for a while, then add flour, mix, then add milk and broth from soaked mushrooms. Season with spices, bring to a boil, and simmer until ready.
- Onion: 1 head
- Pancetta: 50 g
- Dried mushrooms: 10 g
- Fresh mushrooms: 75 g
- Portobello mushrooms: 125 g
- Green peas: 30 g
- Wheat flour: 2 tablespoons
- Milk: 1 tablespoon
5
Cut the chicken into small pieces and add it to the mushrooms with cumin, sauté lightly.
- Chicken breast: 2 pieces
- Caraway leaves: 1 tablespoon
6
Preheat the oven to 220 degrees.
7
Transfer the filling into 2 pots and cover each with 2 circles of dough. Seal the edges tightly and brush the top with lightly beaten egg yolk. Bake for 20-25 minutes.
- Egg yolk: 1 piece