Pie with chicken and mushrooms in a multicooker
5 servings
60 minutes
Chicken and mushroom pie in a multicooker is a tender and aromatic dish inspired by French culinary traditions. Its base is crumbly dough complemented by a juicy filling of chicken fillet, mushrooms, and golden onions. The cheese filling adds softness and rich flavor to the pie. In the multicooker, it achieves the perfect texture – tender inside and slightly crispy outside. This pie is ideal for cozy family dinners or festive tables when you want to delight your loved ones with something special. It is good both hot and cold, revealing its flavor nuances with every bite. The simplicity of preparation makes it an excellent choice even for those just getting acquainted with the art of cooking.
1
Combine the egg with sour cream, soft butter, and salt.
- Chicken egg: 5 piece
- Sour cream: 1 glass
- Butter: 150 g
- Salt: to taste
2
Gradually add flour and knead a non-sticky dough. Place the dough in the refrigerator for 30 minutes.
- Wheat flour: 2 glasss
3
Cut the chicken fillet into small pieces.
- Chicken breast fillet: 450 g
4
Chop the onion and mushrooms finely.
- Onion: 1 piece
- Fresh wild mushrooms: 200 g
5
Heat the pan, add onion and fry until golden brown, add mushrooms and fry for 7 minutes, add chicken and fry for another 7 minutes until the chicken is golden brown, remove from heat.
- Onion: 1 piece
- Fresh wild mushrooms: 200 g
- Chicken breast fillet: 450 g
- Sunflower oil: 50 ml
6
Grate the cheese on a fine grater and mix it with sour cream; this will be our filling for the pie.
- Hard cheese: 100 g
- Sour cream: 1 glass
7
Take the dough out and roll it out so that the edges are 5-6 cm high.
8
Grease the bowl for the multicooker with butter, place a layer of dough in the multicooker's bowl. Form the edges about 5-6 cm higher as the pie tends to sink after cooking.
- Butter: 150 g
9
Place the filling on top.
10
Pour with cheese and cream sauce.
- Hard cheese: 100 g
- Sour cream: 1 glass
11
Set the multicooker to the 'Baking' mode and bake the quiche for 40 minutes.
- Ground black pepper: to taste
- Fresh herbs: to taste
