Chicken and mushroom pie made from puff pastry; oven recipe

Pie with chicken and mushrooms from puff pastry - recipe in the oven

I consider pies made from ready-made puff pastry to be frisky and lazy, although it will take some time to make the insides with chicken and mushrooms. But the dough rolls out without actually dusting your hands with flour. One or two and you're done! Now there will be a regular closed pie, with yeast dough.

This is a good option for dinner, in moderation - a small snack between meals. You can take the baked goods on the road, to the country house, or to a picnic. It will turn out nourishing, tasty, and quite inexpensive. We will create the usual filling, but if you wish, at your discretion, you can add a little potatoes or cabbage to the mushrooms and chicken, this will only decorate the baked goods.

Pie with chicken and mushrooms - recipe with photos step by step in the oven

First, a few tips that will help you start baking and not make mistakes. To make the inside, take any chicken part, the main thing is that it is meaty. This is the space from the legs, chest.

The requirements for mushrooms are also small. If you are cooking in winter, use classic champignons or oyster mushrooms, as in my case. I saw recipes where salted mushrooms were added. During the quiet hunting season, don’t miss the moment to bake a delicious pie with fragrant wild mushrooms. Not long ago I talked about how to make volushki, and gave a wonderful version of a layer pie.

• Puff pastry – 500 gr.
• Mushrooms – 300 gr.
• Chicken fillet (from the breast) – 1 pc.
• Onion.
• Sour cream 15-20% - 3 huge spoons.
• Pepper, salt, oil for frying.
• Yolk for greasing.

How to bake a layer cake

Boil the chicken breast in slightly salted water in advance. Cool, crumble into small pieces.

Chop the onion into small cubes.

Slice the mushrooms. Do not do it very finely, in proportion to the chicken meat, so that the mushrooms do not get lost in the entrails.

Pour sunflower oil into a frying pan and heat well. Place onion cubes. Sauté until slightly translucent.

Add mushrooms, stir. Continue frying the ingredients until the mushrooms are completely cooked. At first they will release a lot of juice, wait until it evaporates. Then fry until beautifully browned.

Place the chicken. Stir again, add salt and pepper to the filling.

After a few minutes, add sour cream to the filling. When the contents boil, reduce the heat to low. Simmer, covered, at a gentle simmer for about 5 minutes. If there seems to be a lot of water in the insides, remove the lid and evaporate it. Chicken and mushrooms should be crumbly.

Thaw the sheet of dough. Dust the countertop with flour, lay out the sheet, and roll it out. Roll out in one direction so as not to disturb the layering of the dough, this is important.

Place the rectangle of dough in a heat-resistant form, as in the photo, so that the edges rise slightly. There is no need to lubricate it with oil. If you have an iron baking sheet, line it with parchment.

Spread the filling, smooth it out, spreading it over the entire surface.

Cover with a second rectangle of puff pastry, fold the quack inward and pinch tightly.

Brush the top of the mushroom pie with yolk. Send to bake.

Oven temperature 200 o C. Baking time, since the inside is already completely ready, is only 20-25 minutes. A beautiful golden brown crust will appear - take it out.

Video recipe for chicken pie with mushrooms from the chef

I really liked the unique method of shaping the pie using a snail. Watch and follow the steps of the video creator. You will succeed, even despite your lack of experience. At the same time, I would like to offer an unsurpassed meat pie with potatoes - come in. Let only the most delicious pastries appear on your table!

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

1. Cut 150 grams of mushrooms - medium or fine (as you like). Let's start frying.
2. Chop half an onion (finely). Place in a frying pan and fry together with the mushrooms.
3. We cut the fillet into 1 cm pieces and send it to the already frying ingredients. We continue roasting.
4. Add 2 tablespoons of sour cream and salt.
5. Finely grate the cheese. Place in a frying pan, stir, turn off the heat.
6. 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.
7. Roll out 1 part into a sheet 1.5-2 mm wide. Let's ride in one direction!
8. Place it in the mold, covering the bottom and sides.
9. We spread the finished filling.
10. Roll out the second part into a narrow layer and place it on top of the inside.
11. “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!
12. 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.
13. Remove the finished “dish” from the oven and leave for 10-15 minutes (to cool and “set”).
14. 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

1. 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.
2. Finely chop 2 onions.
3. Chop the defrosted (or preferably fresh) fillet into small pieces.
4. We combine the ingredients. Add pepper and salt to taste.
5. 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.
6. We spread the filling (do not reach the edges around the perimeter by about 3 centimeters).
7. Cover the top with a second sheet of dough.
8. 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.”
9. Bake for 40 minutes in an oven preheated to 180°C.
10. 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 completely 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

Layered pie with chicken and mushrooms

A pie for all occasions. Very tasty. Both children and adults will like it.

Ingredients for Layered Pie with Chicken and Mushrooms:

• Chicken breast – 400 g
• Champignons – 200 g
• Cream - 150 ml
• Onion - 1 pc.
• Bell pepper (reddish) - 1
• Dark pepper - to taste
• Mustard - 2 tsp.
• Salt - to taste
• Puff pastry - 1 pack.

Production time: 60 minutes

Number of servings: 14

Nutritional and energy value:

Recipe for Layered Pie with Chicken and Mushrooms:

Defrost the dough. Cut the chicken fillet into small pieces.

Heat vegetable oil in a frying pan. Fry the chicken fillet pieces.

Add finely chopped onion to the pan and simmer. Then chopped champignons.

Salt and pepper. Add cream and mustard, simmer. Set aside to cool slightly.

Roll out the dough a little, put it in a greased form.

Place the filling on top.

Cover with a second layer. Seal the edges. Coat with butter and pierce with a fork in several places.

Bake in the oven for 20-30 minutes.

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November 29, 2008 Lasto4ka-Ira #

November 29, 2008 chus # (recipe creator)

November 29, 2008 Tsais #

November 29, 2008 Alefniunia #

November 29, 2008 snivli #

November 28, 2008 tat70 #

November 28, 2008 chus # (recipe creator)

November 28, 2008 tat70 #

November 28, 2008 Meotida #

November 28, 2008 seemelody #

November 28, 2008 Bambi #

November 28, 2008 Kolyuchka #

November 28, 2008 wowan5 #

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Layered pie with chicken and mushrooms

Thin, light as a cluster, bright golden dough and lots and lots of juicy, satisfying interior - this is the kind of pie I want to offer to your attention now. This is a pie with chicken and mushrooms made from puff pastry, a recipe with photos, so that everything is clear even to beginners who are completely capable of mastering baking from puff pastry. There's a lot of cheese in the innards, but we balance out the calories by using lean chicken breast. The most ordinary mushrooms were taken - store-bought champignons, but you can, of course, put forest mushrooms in the filling if you have them in stock. The unusual juiciness of the pie is given by the filling of eggs and cream (sour cream), which is usually used for quiche, but in a traditional closed pie it turns the filling into a real delight.

• ready puff pastry - 2 sheets,
• chicken breasts - 2 pieces,
• fresh mushrooms - 400 g,
• leek - 1 piece,
• grated cheese - 1 cup,
• egg - 2 pieces,
• cream or sour cream - ½ cup,
• parsley,
• salt,
• nutmeg,
• sunflower oil for frying.

Method for making chicken and mushroom layer pie

Do not wash the freshest champignons, remove the skin from the cap and remove any debris from the stem, if any. We cut off the stem and cut it into pieces, cut the cap into 4 parts. Heat the oil in a frying pan and fry the mushrooms.

Add leeks cut into thin rings to the already prepared mushrooms and fry for 5 minutes.

At the same time, place a saucepan with chicken. Boil the chicken breasts for 5-7 minutes after boiling, let them cool slightly and cut into small squares. Add the chicken pieces to the mushrooms and mix.

Beat two eggs with salt and nutmeg, add cream (I used 15%), finely chopped parsley and cheese. Be careful with salt, don't oversalt. Because the cheese itself is already salty. Pour the resulting mixture into the chicken and mushrooms and stir. The inside of the pie is ready.

Lightly grease the pan with oil and line one sheet of prepared puff pastry. We cut off the excess dough with a knife along the contour of the mold.

Transfer the filling into the mold. Place the second sheet of dough on top. Press it well against the insides and edges of the first sheet of dough. Trim off the remaining dough. We cut the top layer of dough as in the photo so that the air comes out.

Bake the pie in a preheated oven at 180 degrees for 40-45 minutes.

Take out the pie and let it cool. Do not remove the pieces of cake from the pan while it is hot, otherwise they will fall apart.