Potato pie with chicken
6 servings
85 minutes
Potato pie with chicken is a cozy and hearty dish of Russian cuisine that combines tender potato dough with juicy aromatic filling. The recipe's origins trace back to the traditions of Russian village cooking, where potatoes were a staple and pies symbolized hospitality. This pie blends the softness of potato dough with the rich flavors of chicken fillet, tomatoes, and onions, complemented by a creamy filling and cheesy crust. Its aroma evokes warm family memories, while its delicate texture makes it perfect for a cozy lunch or dinner. It works well as a standalone dish or paired with a light salad or a glass of white wine. Easy to prepare yet looks festive, making it ideal for gatherings with loved ones or holiday feasts.
1
For the test, boil the potatoes, mash them and let them cool. Melt the butter and add it to the potatoes, then add a pinch of salt. Next, add flour and mix. The dough is ready. Place the dough in a mold and refrigerate for 20 minutes.
- Potato: 4 pieces
- Butter: 50 g
- Salt: pinch
- Wheat flour: 150 g
2
For the filling, cut the chicken fillet into small pieces and sauté it briefly with garlic. Dice the tomatoes and add them to the chicken, mixing well. While the chicken cools, finely chop the onion and sauté it in butter. Then add it to the chicken with the tomatoes, seasoning with salt and pepper as needed.
- Chicken breast fillet: 400 g
- Garlic: 2 cloves
- Tomatoes: 2 pieces
- Onion: 0.5 piece
- Butter: 50 g
- Salt: pinch
3
For the filling, mix 3 tablespoons of sour cream with 350 grams of cream (10% fat) and 3 eggs. Mix well.
- Cheese: 100 g
4
Take the dough form out of the fridge, add the filling, and pour the topping (I also sprinkled grated cheese on top! Very tasty).
5
Cook at a temperature of 180–200 degrees for no more than 25–30 minutes.
