Open pie made of potato dough with chicken and bell pepper
6 servings
150 minutes
Open pie made from potato dough with chicken and bell pepper is a cozy dish of Russian cuisine that embodies home warmth and simplicity. The potato dough makes it soft and tender, while juicy chicken and bell pepper give the filling a bright taste and appetizing aroma. The addition of cream and cheese creates a creamy texture, while cherry tomatoes add freshness and a slight tanginess. This pie is perfect for a family dinner or festive table, delighting with harmony of flavors and heartiness. It can be served as a standalone dish or complemented with fresh salads and greens. Historically, pies have always held a special place in Russian cuisine, symbolizing hospitality and generosity. This version with potato dough is original and unusual but remains beloved.
1
Peel the potatoes, boil in salted water until cooked. Cool down, mash, add 50 grams of soft butter, an egg, salt, and a bit of black pepper. Mix well and gradually add flour. The dough will still stick to your hands. Place it in the fridge while preparing the filling.
- Potato: 400 g
- Butter: 75 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 250 g
2
Peel the onion. Wash the bell pepper and remove the seeds. Wash and dry the chicken fillet. Cut everything into small cubes.
- Onion: 2 pieces
- Bell pepper: 1 piece
- Chicken breast fillet: 400 g
3
In a pan, sauté the onion in vegetable oil with 20 grams of butter. When the onion becomes transparent, add chicken fillet and bell pepper. Stir, cover with a lid and let it simmer a bit. Add salt, pepper, dried basil, and pour in cream. After boiling, cook for 5 minutes.
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
- Butter: 75 g
- Chicken breast fillet: 400 g
- Bell pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste
- Cream: 200 ml
4
Grate the cheese. Cut the cherry tomatoes in half.
- Cheese: 100 g
- Cherry tomatoes: 200 g
5
Take the dough out of the fridge and knead it on a well-floured surface to prevent sticking to your hands. Roll it out and place it in a greased springform pan, making edges.
- Wheat flour: 250 g
- Butter: 75 g
- Vegetable oil: 2 tablespoons
6
Spread the filling on the dough, arrange the halved tomatoes, and sprinkle with cheese. Send to a preheated oven at 200 degrees for about 50-60 minutes.
- Cherry tomatoes: 200 g
- Cheese: 100 g
