Closed pie with chicken and mushrooms
4 servings
60 minutes
Mushrooms are chicken's best friends, especially if their mixture is surrounded by a thin shell of puff pastry. The recipe calls for champignons - feel free to replace them with whatever you bring from the forest.
1
Bake chicken fillet in the oven.
- Chicken breast fillet: 300 g
2
Clean the mushrooms, chop them finely, and fry on high heat. Liquid will start to release. When it evaporates halfway, add finely chopped onion to the pan. Fry the mushrooms and onion until all moisture is gone, then remove the pan from heat.
- Button mushrooms: 500 g
- Onion: 1 head
3
While the mushrooms and onions are still hot, add finely chopped garlic and parsley, pour in the cream, and mix well.
- Garlic: 2 cloves
- Parsley: 1 bunch
- Cream 25% fat: 3 tablespoons
4
In a separate bowl, lightly beat two eggs to mix the white and yolk. Add the eggs to the cooled mushrooms, also add chopped chicken fillet, season with salt and pepper to taste, and mix.
- Chicken egg: 3 pieces
- Chicken breast fillet: 300 g
- Salt: to taste
- Ground black pepper: to taste
5
Roll out the dough. Place a little more than half of the dough in a greased form, spread the filling on top. Cover the pie with the remaining dough, pinching the edges tightly.
- Puff pastry: 250 g
- Butter: to taste
6
Mix the yolk with 1 tablespoon of water and brush it on top of the pie. Make small cuts in the dough with the tip of a knife.
- Chicken egg: 3 pieces
7
Bake at 200 degrees for 30 minutes until golden brown. Allow the pie to cool completely.
