Closed chicken pie with vegetables and creamy sauce
6 servings
120 minutes
A closed chicken pie with vegetables and creamy sauce is a classic dish of Russian cuisine that embodies the coziness of a home gathering. This pie recalls ancient peasant recipes where each ingredient brought rich flavor and nutrition. The tender crumbly dough envelops a juicy filling of aromatic vegetables and tender chicken fillet, while the creamy sauce adds a velvety texture and softness to the dish. The rich taste with a hint of ginger and garlic makes it perfect for family lunches and festive dinners. It is best served slightly cooled to fully reveal the flavors. It pairs excellently with herbs and fresh vegetables. This pie is not only nutritious but also provides a sense of home comfort and warmth.
1
Prepare the pie dough: mix 220 grams of butter with 2.5 cups of flour. Add 0.5 teaspoons of salt. Mix well. Gradually add ice water spoon by spoon until the dough forms a ball. Cover with plastic wrap and place in the refrigerator.
- Butter: 280 g
- Wheat flour: 3 glasss
- Salt: 1 teaspoon
- Water: 6 tablespoons
2
We prepare the filling for the pie. Dice the onion and carrot. Clean and chop the celery stalk.
- Onion: 0.5 head
- Carrot: 1 piece
- Celery stalk: 1 piece
3
In a saucepan, sauté onion, ginger root (peeled and sliced), carrot, and celery stalk in vegetable oil. Add diced chicken fillet and potato, pour in 1-2 cups of water, and cook until done. Five minutes before the end, add chopped garlic clove, frozen green peas, and bay leaf. Remove the ginger root.
- Vegetable oil: 3 tablespoons
- Onion: 0.5 head
- Ginger root: 0.5 tablespoon
- Carrot: 1 piece
- Celery stalk: 1 piece
- Chicken breast fillet: 2 pieces
- Potato: 1 piece
- Garlic: 1 clove
- Green peas: 0.5 glass
- Bay leaf: 1 piece
4
In a separate saucepan, fry 3 tablespoons of flour. Add 2 tablespoons of butter, gradually introduce a couple of cups of water, and finally - cream. We have made a sauce.
- Wheat flour: 3 glasss
- Butter: 280 g
- Water: 6 tablespoons
- Single cream 10% fat: 0.5 glass
5
Add the sauce to the pan with chicken and simmer a bit to blend the flavors. Add salt and pepper to taste, as well as freshly chopped parsley. Discard the bay leaf.
- Ground black pepper: to taste
- Chopped parsley: 1 teaspoon
6
Take the dough out of the fridge, divide it into 2 parts, and roll them out to a thickness of 5 mm. Preheat the oven to 180 degrees.
- Wheat flour: 3 glasss
7
Grease the baking pan, carefully lay the bottom layer of dough. Trim the dough along the edge of the pan.
8
Fill the form with a liquid filling. Place 1 tablespoon of butter in the center.
- Butter: 280 g
9
Cover with 2 layers of rolled dough, trim the edges, pinch with hands or a fork. Brush the surface of the pie with beaten egg, make holes in several places with a fork (or knife) to prevent the filling from 'escaping'.
- Chicken egg: 1 piece
10
Bake the pie for 45 minutes. Turn off the oven and let the pie rest for 5 minutes. Then remove from the oven and cool to 40–50 degrees. Serve by cutting into portions.
