Open pie with chicken and mushrooms
7 servings
75 minutes
Open pie with chicken and mushrooms is a refined dish of European cuisine that combines the tenderness of chicken fillet and the aroma of sautéed champignons. The origins of such pies trace back to French culinary traditions where open tarts were popular among the nobility. The crispy shortcrust pastry pairs perfectly with the juicy filling enhanced by creamy sauce and melted cheese, creating a harmony of flavors. The uniqueness of this pie lies in its versatility: it is suitable for both a cozy home dinner and a festive table. It is best served slightly cooled to allow the filling to set and the flavors to fully develop. An excellent choice for connoisseurs of delicate, creamy textures with a hint of spice.
1
Mix the butter with the egg, add water, salt, flour, and knead a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Butter: 50 g
- Water: 1 tablespoon
- Salt: 0.5 teaspoon
- Wheat flour: 200 g
- Chicken egg: 2 pieces
2
Boil the chicken breast until cooked, chop it, fry the mushrooms with onions until done, add salt, ground pepper, and nutmeg, as well as the chicken fillet, mix everything, and turn off the heat.
- Chicken breast fillet: 300 g
- Button mushrooms: 300 g
- Onion: 1 head
- Salt: 0.5 teaspoon
- Spices: to taste
3
Preheat the oven to 180 degrees. Grease a 23 cm springform pan with butter, roll out the dough, transfer it to the pan, shape the edges, place the filling on the dough, and smooth it out.
- Butter: 50 g
4
Beat the eggs lightly with a fork, add cream and cheese, mix well, and pour the mixture evenly over the filling.
- Chicken egg: 2 pieces
- Cream 20% fat: 170 ml
- Cheese: 150 g
5
Bake the pie for 35-40 minutes. Then remove the edge, transfer the pie to a rack, and let it cool.
- Wheat flour: 200 g
