Puff pastry pie with chicken: recipe with photo

Ready-made dough, constantly available for sale, opens up indescribable “culinary” horizons for housewives who need to quickly, but at the same time deliciously feed their family in the form of a huge number of options for sweet and savory puff pastries. It would not be an exaggeration to say that these pies are universally suitable. They can be prepared for breakfast, lunch or dinner. Take it to work and school as a snack and treat guests at a family party. In a word, it’s not difficult to cook and will help you out in any situation! The range of puff pastry on sale eliminates the need to create it yourself.

Layered pie with chicken, cheese, mushrooms

List of ingredients:

fillet (chicken) - 130g;
mushrooms 150g;
onion - 0.5 heads;
cheese (hard types) - 70g;
sour cream 20% - 2 tbsp. l.;
frozen puff pastry (yeast) - 400g;
1 raw egg - for coating.

How to make puff pastry pie with chicken

Cut 150 grams of mushrooms - medium or fine (as you like). Let's start frying.
Chop half an onion (finely). Place in a frying pan and fry along with the mushrooms.
We cut the fillet into 1 cm pieces and send it to the already frying ingredients. We continue roasting.
Add 2 tablespoons of sour cream and salt.
Finely grate the cheese. Place in a frying pan, stir, turn off the heat.
Defrost the dough (in accordance with the instructions written on the package), covering it with a bag so that it does not dry out. Divide into 2 parts.
Roll out 1 part into a sheet 1.5-2 mm wide. Let's ride in one direction!
Place it in the mold, covering the bottom and sides.
We spread the finished filling.
Roll out the second part into a narrow layer and place it on top of the inside.
“Seal” the edge around the perimeter. We make a cross-shaped cut from the center to the edges. Brush the top layer with beaten egg using a silicone brush. A fairly successful tool - the silicone “bristles” do not stick together and do not fall out!
Preheat the oven to 200°C and bake the pie for 30-40 minutes. Guideline: the top of the pie should acquire a golden color.
Remove the finished “dish” from the oven and leave for 10-15 minutes (to cool and “set”).
Cut into portions!

Chicken pie made from yeast puff pastry: recipe with photo

List of ingredients

frozen dough (yeast puff pastry) - 700g;
fillet (chicken) - 400g;
potatoes - 3 pcs.;
onion - 2 pcs.;
1 tsp. (without a slide) ground dark pepper.

Making layer pie with chicken and potatoes step by step

Cut potatoes (raw) into cubes. We give preference to fast-cooking varieties. All the ingredients in the pie reach a state of complete readiness even faster than potatoes. There is a risk that it remains half-baked. If you use an untested variety for the inside, you should boil it until half cooked.
Finely chop 2 onions.
Chop the defrosted (or preferably fresh) fillet into small pieces.
We combine the ingredients. Add pepper and salt to taste.
Divide the defrosted dough into 2 parts and roll them into sheets. Line the bottom of the deco with parchment. Place one sheet of dough.
We spread the filling (do not reach the edges around the perimeter by about 3 centimeters).
Cover the top with a second sheet of dough.
We painstakingly “seal” the edge around the entire perimeter. The degree of juiciness of the finished dish will depend on the high-quality finishing of the edges. If the edges are poorly sealed, they will separate under the action of steam, some of the juice will flow out and the cake will turn out “dry.”
Bake for 40 minutes in an oven preheated to 180°C.
Take it out and leave it for 10-15 minutes to cool. Cut and serve!

Both recipes are variations of kurnik, a common Russian pie, also called ceremonial, royal, and... “the lord of pies.” Kurniki were traditionally baked on special occasions: marriage and Trinity Sunday. It’s great that today’s recipes have become simpler, the ingredients more accessible, and the technology more modern. Also, there is no longer any need to adhere to traditions and wait for special occasions to taste a delicious pie!

8 more secrets of closed chicken pies

It is recommended to use fillet specifically, because this is the warmer part of the carcass. {On its own} it is not juicy enough. Onions, mushrooms, cheese can improve this characteristic.
It is recommended to cover deco (for baking) with parchment. Purchasing a silicone or Teflon mat will absolutely free you from the need to purchase rolls of parchment every time.
If the top layer (covering the filling) is not cut, it is recommended to prick it with a fork so that excess steam can freely escape through the resulting holes and “bubbles” are not created. Even this ordinary action can be turned into a decoration and performed “artistically” if you use your imagination!
To use less effort when sealing the edges of the top and bottom layers (and to create the most perfect seal), brush the inside edges of the bottom layer with beaten egg around the perimeter. For the most aesthetic appearance, the sealed edges are trimmed with a shaped roller pie cutter.
In order to defrost the puff pastry, it will take about 30-40 minutes.
Chicken can be replaced with turkey. The result won't be any worse.
To roll out huge sheets of dough, it is better to use a long, maneuverable rolling pin.
If the oven is not equipped with a temperature indicator, it is recommended to purchase one of the models that are installed additionally, or simply hung on a grid. This is a useful acquisition, especially if you often bake. Some types of baked goods are particularly demanding in terms of temperature.
In principle, you can also use a yeast-free version. Cons - the cake will not be as airy and crumbly.
For kids or a buffet table, you can bake careful mini-“pies” with a curly edge (instead of the 1st pie), using the same principles.

Save recipe in “Cookbook” 5

Puff pastry pie with chicken

Prepare this simple and delicious pastry in half an hour! Chicken pie made from ready-made puff pastry will be a must on any table. It can be created with or without reason. It is nourishing, fragrant, and easy to make. And the filling can be supplemented with various vegetables and mushrooms!

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Recipe groups
Layered pie with chicken

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	273 kcal
Belkov:	11 g
Zhirov:	17 g
Carbohydrates:	19 g
Used:	23 / 37 / 40
N 11 / C 89 / B 0

Production time: 50 min

Step-by-step production

Step 1:

How to create a chicken pie? Prepare the indicated ingredients. Take the yeast-free puff pastry out of the freezer an hour and a half before making it and leave it on the table at room temperature without removing it from the packaging. I have a square of dough made from 2 layers.

Step 2:

Wash the chicken fillet, dry it and cut it into cubes. You can use not only raw, but also boiled, fried or smoked chicken meat.

Step 3:

Peel the washed carrots and grate them on a large grater. Carrots add juiciness and brightness to the pie. If you don’t really like it, you can leave it out.

Step 4:

Peel the onion and cut into small cubes.

Step 5:

Grate the hard cheese on a large grater.

Step 6:

Fry chopped chicken fillet and carrots and onions in vegetable oil for 7-10 minutes. Add salt and pepper to taste. Turn off the stove. Remove the fried dishes from it and leave it to cool.

Step 7:

Add grated cheese to the fried, slightly cooled meat and vegetables. Stir.

Step 8:

Lightly grease the oven pan with oil and lay out one layer of dough so that sides are formed. Spread the prepared filling sparingly on top.

Step 9:

Cover the top with a second layer of dough, pinching the edges on all sides. Prick the dough with a fork and brush with beaten egg. Sprinkle white sesame seeds on top. Bake the pie in a previously preheated oven at 180 degrees. oven for approximately 30-40 minutes.

Step 10:

Remove the finished pie from the oven; it can be served immediately, even hot.

Puff pastry pies are varied and easy to make. It is always necessary to keep a package of frozen dough in reserve in the refrigerator. Then making a snack, and from time to time dinner, will not take much time. Chicken layer pie is one of the most common, quick and delicious recipes for dishes with this dough. Available ingredients, ease of production and a delicious result are the main components of this pie.

It is best to wash root vegetables with a brush or hard sponge under running water.

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, take advantage of useful information about the features of ovens!

To prevent irritation of the mucous membranes of your eyes when cutting onions, wash the onion and knife with cool water. The cutting board will not absorb the nasty onion smell if you rub it with a piece of lemon before cutting.

Layered pie with chicken and vegetables

How to cook
Video
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Ingredients

puff pastry (yeast-free) – 2 sheets
chicken breast fillet – 1 pc.
onions, carrots – 1 pc.
sweet pepper – 1/2 pcs.
salt
dried garlic – 1/3 tsp.
vegetable oil - for frying
butter - for greasing the pan
yolk + water - for the top of the pie
sesame seeds - for sprinkling the top

Step-by-step manufacturing recipe

For the inside, I cut the onion into quarter rings.

I grate the carrots.

I cut the chicken breast fillet into small cubes.

I fry onions and carrots in the smallest amount of sunflower oil.

I'll send the chicken next.

I fry for 4-5 minutes, until the pieces of meat turn white.

I add salt and seasoning - I have dried garlic.

I chop half the bell pepper quite finely and mix it with the entrails.

I used puff pastry without yeast.

I took it out of the refrigerator in advance.

It should defrost, but not very much.

I roll out the first layer without flour.

Thickness about 5 mm.

I covered the mold in advance with parchment and greased the bottom and sides with butter.

I slightly stretch the dough over the top and cover the mold.

I'll trim off the excess edges later.

No broth needed.

I also roll out the second layer of dough and cut out a circle with extra for the seam.

I trim off any excess edges and cover the pie.

First, I connect in a circle, painstakingly gluing the bottom and top layers.

And then I turn the seam inward.

I grease the future pie with yolk diluted with water.

I pierce it in several places with a fork.

It's time to put it in the oven, temp 180 degrees.

So. 35 minutes have passed.

Our pie is one hundred percent ready.

I take out and remove the mold ring.

And how tender it tastes.

The inside is juicy - chicken with sweet peppers is a win-win option in any dish!

Bon appetit for you from Olivier TV (Television (Greek - far and Lat. video - I see; from the New Latin televisio - far-sightedness) - a set of devices for transmitting moving images and sound over a distance) !

Video recipe

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Nina and Ulyana Tarasova “And we have cookies!”

Chicken pie

Chicken pies are quite a mouth-watering affair.

When getting acquainted with snack pies with meat entrails, it’s best to start with chicken: it’s tender, not very nutritious, and it turns out very tasty, even if there are errors in production. Puff pastry is one of the most versatile types of dough: it is perfectly suitable for both sweet dishes and Same for savory ones. Almost everyone loves baking made from puff pastry, and even ordinary snack crackers made from it are eaten instantly. It makes sense: light and airy, tender, crispy layers that just melt in your mouth.

Ingredients

To make a chicken pie measuring 20*25 cm you will need:

450-500 g (1 package) yeast-free (unleavened) puff pastry
2 medium chicken fillets
1 medium onion
100 g hard cheese
salt, pepper - to taste
1 egg for greasing

Manufacturing

Thaw the puff pastry and divide it into two parts. Roll out one part into a layer 1.5-2 mm wide.

Place a sheet of parchment on a baking tray and place the rolled out dough on it.
Now prepare the minced meat filling for the pie.
Cut the chicken fillet into pieces approximately 1 cm in size. Salt and pepper the meat.

Then peel the onion and cut it into thin quarter rings.
Grate the hard cheese on a large grater.

Add onion and cheese to the meat and stir the minced meat well.

Place the filling on the dough and smooth it out, leaving free edges on each edge (approximately 3 cm).

Roll out the second half of the dough into the same size as the first half. This will be the ultimate piece of chicken pot pie. Prick the dough frequently with a fork to allow excess air to escape through these holes during baking.

Beat the egg and brush it onto the loose edges of the dough on which the inside is spread.
Then cover the pie with the second layer of dough and press it with your fingers to the bottom layer so that they come together better and the meat juice does not leak out. Using a knife or roller, cut off the excess dough from the sides.

Brush the top of the pie generously with beaten egg.

Bake the pie at a temperature of 200-210 degrees for 20-25 minutes.
Its surface should become a pleasant golden color. After removing the finished pie from the oven, let it cool for 10-15 minutes.
During this period of time, the juice inside will thicken slightly and become similar to sauce. Cut the chicken pie into portions and serve. Bon appetit!

Chicken pie can be prepared in combination with various ingredients. Here are the options:

1. Chicken fillet, champignon mushrooms, green onions - this is a traditional combination.
2. Chicken fillet, butter + vegetable oil, onion - fry everything, add grated cheese, then add nutmeg and pour cream over everything - it turns out almost “bechamel sauce”.
3. Chicken fillet pie with vegetables. Virtually any vegetables are suitable for chicken: potatoes, broccoli, ordinary white cabbage, sweet bell peppers, herbs, etc. Try different options.

I constantly coat chicken pie with egg so that the crust comes out nice and glossy. You can sculpt shaped dough on top, like in a kurnik. Or create a beautiful grid, like in this puff pastry pie. Bon appetit!