Creamy Chicken Pie
Baking and Desserts • Russian
Description
A hearty pie that features chicken, rice, and mushrooms. Recipe by Emily Johnson, a chef at a local farm.
Ingredients
- Wheat Flour 30 oz
- Butter 10 oz
- Chicken Egg 10 pieces
- Milk 35 fl oz
- Sugar 0 oz
- Smoked Chicken 10 oz
- Salt to taste
- Ground Black Pepper to taste
- Rice 5 oz
- Champignons 10 oz
- Onion 5 oz
- Cream 0 fl oz
Step-by-Step Guide
Step 1
For the dough, mix the flour with the butter and eggs, then add salt. Place the kneaded dough in the refrigerator for 2–3 hours, then knead it again. Divide the finished dough into two parts — one for the top and one for the bottom of the pie.
Step 2
For the pancakes, mix all the ingredients together. Cook the pancakes in a skillet with some oil.
Step 3
For the first layer of the filling, cut the boiled chicken into small pieces. Add the chopped and sautéed onion, stir in the cream, season with salt and pepper, and let it cool.
Step 4
For the second layer of filling, combine the rice with the chopped eggs, add the cream, season with salt and pepper, and let it cool.
Step 5
For the third layer of filling, chop the mushrooms and onion and sauté them in oil. Add cream, season with salt and pepper, and let it cool.
Step 6
For the chicken pie, roll out one part of the dough to a thickness of 0.5 cm and place it onto a greased baking tray. Add the chicken filling and cover it with a layer of pancakes. Next, add the rice and egg filling and cover it with another layer of pancakes. On top, add the mushroom filling with onions. Cover with the second rolled-out half of the dough.
Step 7
Decorate the chicken pie with dough figures such as braids, leaves, etc. Brush with an egg mixed with milk.
Step 8
Bake in the oven at 355°F for about 60 minutes.
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