Recipes for pies with chicken and mushrooms. Pie with chicken and mushrooms: recipes Pie with chicken and mushrooms best recipes

Hearty baked goods often help out: you can serve them instead of lunch or dinner, take them somewhere with you, or treat your friends. Chicken and mushroom pie can be made with yeast, unleavened or shortbread dough. To make the filling, it is better to use meat from the thighs and drumsticks of the bird - this way it comes out very juicy. Add porcini mushrooms, oyster mushrooms or saffron milk caps. You can use champignons, but then the filling will be drier.

Chicken and mushroom pie recipe

The most important part of preparing such filled baked goods is kneading the dough. Yeast and shortbread are better suited - they better retain all the juices inside the pie and withstand long-term heat treatment. Onions, tomatoes ground in a blender with garlic and cilantro, and thick fatty creamy sauces are often added to the filling.

To make the top part of the baked goods crispy and acquire a glossy golden crust, rub it with egg yolk using a pastry brush. It is better to bake chicken and mushroom pie in the oven in a silicone mold so that the dough does not burn. Lunch will be ready in 45-50 minutes.

Time: 80-90 minutes.
Calorie content of the dish: 141 kcal/100 grams.
Purpose: lunch.
Cuisine: European.
Difficulty: medium.

The classic Laurent pie with chicken breast and mushrooms has a delicate aroma and a pleasant soft consistency. The filling, not covered with dough, retains its juiciness, the dish perfectly satisfies hunger and can be stored in the refrigerator for a long time. So that the finished culinary product can be removed from the pan after baking, lay parchment paper on its bottom, by the edges of which you can lift and transfer the cake.

Ingredients:

margarine - 50 g;
chicken eggs – 2 pcs.;
clean cool water – 250 ml;
wheat flour - 250 g;
salt – ½ tsp;
ground black pepper – 1 pinch;
refined vegetable oil – 2 tbsp. l.;
chicken breast fillet – 0.5 kg;
Frozen wild mushrooms – 400 g;
broccoli – 300 g;
milk – 100 ml;
hard cheese – 100 g;
onions – 2 pcs.;
dried thyme – 1 tsp.

Cooking method:

Sift the flour through a fine sieve 2-3 times, add salt, mix, pour onto a wide cutting board, and make a well in the center of the mound.
Break an egg into the cavity, pour in water, and add margarine. Knead the dough until it becomes soft and elastic. Place it in a warm place, wrapping it in cling film.
Leave the wild mushrooms to defrost in a saucepan or under running, not very hot water (in a bag). Place in a colander and allow excess liquid to drain. Chop finely.
Peel the onion, cut off the ends, cut into thin half rings.
Mix mushrooms and onions, add thyme and vegetable oil. Fry in a hot frying pan until golden brown.
Cut the chicken fillet into small slices.
Grate the cheese.
Wash the broccoli and separate it into individual florets.
Heat the milk in a saucepan, add cheese, chicken egg, pepper, mix thoroughly.
Roll out the dough into a layer and place it on the bottom of a low, wide pan, greased with butter.
Mix fried vegetables, broccoli, poultry slices. Pour the filling into the mold and smooth it out. Top the chicken pie with mushrooms with the prepared milk-cheese mixture.
Bake in the oven for 40-45 minutes at 175°C.

With chicken, mushrooms and cheese

Time: 70-80 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 126 kcal/100 grams.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

A hearty dish will be an excellent decoration for the holiday table. It is better to eat the pie hot, while the filling mixed with mozzarella cheese is still stretchy. After reheating, it will become just as appetizing and soft again. To make the top cheese crust more beautiful, set aside some of the Parmesan and sprinkle it on top of the pie 10-15 minutes before it’s ready.

Ingredients:

wheat flour – 200 g;
chicken eggs – 2 pcs.;
clean water – 100 ml;
butter – 80 g;
champignons – 300 g;
onions – 2 pcs.;
chicken fillet – 0.5 kg;
mozzarella cheese – 300 g;
Parmesan cheese – 100 g;
sour cream 15% - 4 tbsp. l.;
dill - 1 bunch.

Cooking method:

Sift the flour thoroughly through a fine sieve 1-2 times, then add salt and stir.
Add egg, warm butter, water to flour. Knead the dough for 2-3 minutes until smooth and soft. Roll into a ball, dust it with the remaining flour and leave in a warm place for 20-30 minutes, covering the top with a towel.
Rinse the champignons thoroughly, remove dirt, sand, and remove the film from the caps. Cut into slices along the stem.
Cut the poultry meat into thin slices.
Peel the onion, cut off the ends, chop into thin rings.
Cut the mozzarella into small pieces.
Wash the greens, cut off excess stems and chop. Add sour cream and stir.
Roll out the dough into a large layer and carefully place it on the bottom of a greased baking dish.
Layer the ingredients on top: onions mixed with chicken slices and mozzarella cheese, then sliced mushrooms. Pour in sour cream and herbs sauce. Grate Parmesan cheese on top.
Bake the chicken and champignon pie for 35-40 minutes at 180°C.

Closed pie

Time: 4 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 154 kcal/100 grams.
Purpose: lunch.
Cuisine: Russian
Difficulty: medium.

A very tasty and satisfying pie with chicken and champignons comes out if you make it completely closed. Remember that you should not bake such a dish at too high a temperature: the dough may burn on top and bottom, and the filling will remain raw. After 10-15 minutes of baking, pierce the top layer in several places with a toothpick.

Ingredients:

wheat flour – 250 g;
low-fat cream – 200 ml;
yeast – 1 tsp;
sugar – 25 g;
butter – 40 g;
chicken eggs – 3 pcs.;
chicken fillet – 0.5 kg;
potatoes – 200 g;
champignons – 300 g;
onions – 2 pcs.;
canned green peas – 100 g;
sour cream 20% - 4 tbsp. l.

Cooking method:

Heat the cream, add sugar and yeast. Stir the mixture and leave for 20-30 minutes in a warm place for fermentation to begin.
Sift the flour, add salt, add the dough, 1 chicken egg, warm butter. Knead the dough, place in a deep pan and leave to rise for 2-3 hours.
Wash the chicken fillet, cut into small cubes.
Peel the potatoes, sprinkle with water, cut into thin slices.
Peel the onion, cut off the ends, and chop into half rings.
Drain the liquid from a can of green peas.
Add a chicken egg to the sour cream, beat with a whisk until fluffy.
Mix the filling: combine chicken, potatoes, onions, peas and sour cream with an egg.
Separate 2/3 from the dough. Place most of it in a baking dish and press down. Place the filling on top. Roll out the second part and cover the top of the pie with it, pinching the edges.
Break the remaining egg, separate the yolk, and brush the top of the workpiece with it.
Bake the dish for 40-45 minutes at 170°C.

Quick Pie

Time: 45-50 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 131 kcal/100 grams.
Purpose: lunch.
Cuisine: European.
Difficulty: easy.

A quick pie with chicken and mushrooms is very easy to prepare if you use semi-finished products. This recipe is perfect when you need to make a tasty and satisfying lunch in an hour. When defrosting puff pastry, perspiration appears on its surface - remove it by blotting it with a dry towel or napkin so that the cake bakes more evenly.

Ingredients:

puff pastry, frozen semi-finished product – 2 layers;
chicken fillet – 300 g;
mozzarella cheese – 200 g;
frozen green peas – 100 g;
Frozen forest mushrooms – 200 g.

Cooking method:

Thaw the mushrooms under running warm water, then drain in a colander and allow the liquid to drain.
Defrost the dough in the microwave, setting the “quick defrost” mode for 10-12 minutes.
Blanch the peas in boiling water for 15-20 seconds.
Finely grate the cheese.
Cut the poultry fillet into small cubes.
Mix the filling: combine meat, cheese, peas and mushrooms, mix.
Place a layer of dough in a baking dish so that its edges curl outward. Place the prepared filling inside. Cover the pie with the second layer of dough, pinch the edges.
Bake in an oven preheated to 180°C for 35 minutes.

Sand

Time: 70-80 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 168 kcal/100 grams.
Purpose: lunch.
Cuisine: European.
Difficulty: medium.

A pie with mushrooms and poultry will be especially satisfying if you make it in a shortcrust pastry crust. The finished dish perfectly satisfies hunger and can be stored in the refrigerator for a long time, maintaining its pristine freshness. To prevent the protruding edges of the tender shortcrust pastry from burning and remaining golden brown, wrap them in 2-3 layers of food foil.

Ingredients:

wheat flour – 250 g;
butter – 300 g;
sugar – 2 tbsp. l.;
cream – 50 ml;
chicken egg – 1 pc.;
chicken fillet – 300 g;
mozzarella cheese – 200 g;
champignons – 300 g;
onions – 2 pcs.;
sesame – 1 tbsp. l.;
potatoes – 100 g.

Cooking method:

Sift the flour 1-2 times through a sieve.
Heat the oil until it becomes soft. Add sugar, mix thoroughly or beat with a fork.
Combine flour and butter, knead until smooth, 3-4 minutes.
Wash the potatoes, peel them, cut into medium cubes.
Cut the fillet into small slices.
Grate the cheese on a coarse grater or cut into thin slices.
Rinse the champignons, remove sand and debris, remove the skin from the caps. Slice the mushrooms into thin slices along the stem.
Peel the onion, remove the ends, and chop into small cubes.
Mix the prepared filling ingredients, pour in cream, beat in a chicken egg, stir.
Roll out the dough into a neat circle, place it on the bottom of the baking container to form an even, tall cake. Cut off the edges protruding above the mold.
Place the prepared filling inside.
Bake for 35-40 minutes, preheating the oven to 180°C.
Sprinkle the top of the finished pie with sesame seeds.

Yeast

Time: 4 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 160 kcal/100 grams.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

The chicken pie will turn out very fluffy and tender if you make it using straight yeast dough. The filling, tightly closed inside, perfectly retains its juiciness and aroma. If the dough is saturated with too much moisture, it will bake unevenly and remain soggy in places. Therefore, before adding the tomatoes, drain them in a colander so that only the pulp remains without any juice.

Ingredients:

wheat flour – 400 g;
yeast – 1 tsp;
sugar – 1 tbsp. l.;
milk – 150 ml;
chicken egg – 1 pc.;
chicken fillet – 500 g;
frozen forest mushrooms – 200 g;
cauliflower – 200 g;
onions – 2 pcs.;
tomatoes – 200 g.

Cooking method:

Sift the flour through a fine sieve and add salt.
Heat the milk, add sugar, yeast, stir.
Pour the flour onto a wide cutting board and make a well in the center. Break an egg there and pour in the milk. Knead the dough, dust it with the remaining flour and leave to proof in a warm place for 2-3 hours, covered with a thick cloth.
Cut the poultry meat into small cubes.
Wash the cauliflower and separate it into individual florets.
Thaw the mushrooms under running warm water, drain in a colander, and chop finely.
Peel the onion and chop it into half rings.
Scald the tomatoes in boiling water, peel off the skin and remove the stem. Cut the pulp into cubes.
Knead the dough again, separate 1/3 from the piece. Place most of it in a greased silicone mold and distribute evenly.
Combine fillet, mushrooms, cabbage, onions and tomatoes, mix. Place the resulting filling on top of the dough.
Roll out the second piece of dough into a thin layer, cover the top of the pie, pinch the edges, cut off the excess.
Bake for 40 minutes at 175°C. 15-20 minutes before it’s ready, use a toothpick to make a dozen holes in the crust.

In a slow cooker

Time: 3-4 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 149 kcal/100 grams.
Purpose: lunch.
Cuisine: European.
Difficulty: medium.

A very aromatic pie with chicken fillet and wild mushrooms comes out in a slow cooker: the airtight bowl retains all the juices with which the dish is soaked. The temperature inside is such that the baked goods cannot burn and are completely baked due to uniform heating. The dough can be made even tastier if you knead it with your favorite broth. Beef with the addition of carrots, onions and herbs is better.

Ingredients:

soda – 1 tsp;
vinegar – ½ tsp;
wheat flour – 300 g;
chicken egg – 1 pc.;
chicken fillet – 400 g;
chicken thighs – 4-5 pcs.;
bay leaf – 3 pcs.;
celery root – 200 g;
frozen forest mushrooms – 300 g;
onions – 2 pcs.;
parsley – 1 bunch;
butter – 15 g;
vegetable oil – 1 tbsp. l.;
potatoes – 200 g.

Cooking method:

Peel the celery root, rinse, cut into large pieces.
Drench the parsley with water, cut off the stems and chop.
Fill the thighs with 2 liters of water, add celery root, parsley, bay leaf. Cook under a tightly closed lid over low heat for 1.5-2 hours.
Peel the potatoes, rinse and boil. Cut into medium cubes.
Strain the broth and reduce it until ¾ cup of liquid remains.
Sift the flour, add slaked soda with vinegar, chicken egg, broth. Knead the dough, leave in a warm place, covered with a towel.
Cut the fillet into medium cubes.
Thaw the mushrooms and chop finely.
Peel the onion, cut off the ends, chop into thin strips, mix with mushrooms and fry in butter until golden brown.
Combine chicken fillet, boiled potatoes, fried mushrooms and onions, mix.
Separate a large piece (2/3) from the dough, place it in a multicooker bowl greased with vegetable oil, and form a basket with smooth edges. Roll out the second part into a circle according to the size of the bowl.
Lay out the filling, cover it with dough, pinch the edges.
Bake the pie for 50-55 minutes, setting the “baking” mode.

Video

A tasty and juicy pie with chicken and mushrooms is an excellent option for a family dinner or an excellent hot appetizer for guests. Preparing the dish will not take much time and will not require expensive products, and the variety of recipes will allow everyone to choose their own type of baking.

Pie with mushrooms and chicken on kefir

Chicken pie with mushrooms can be quickly and deliciously prepared with kefir. As a basis for unsweetened dough, you can also use an equal mixture of sour cream and kefir or kefir with 2 tbsp. l. mayonnaise.

Compound

1 glass (with a slide) of premium flour;
2 glasses of kefir;
2–3 chicken eggs (depending on their size);
1 tsp. baking soda (or a packet of baking powder);
0.3 kg. chicken fillet;
2 onions;
0.2 kg. fresh mushrooms;
oil - for frying.

Preparation

The slightly cooled sliced pie can be served.

Kurnik

The classic royal kurnik is a closed multi-layer pancake pie with a variety of fillings.

Original baking according to ancient recipes requires a lot of time to prepare, because the housewife needs to prepare pancake and yeast dough.

The modern pace of life makes its own adjustments to the cooking process, which leads to adjustments to recipes (without compromising taste characteristics), which allows culinary manipulations to be completed much faster.

Compound

1 tbsp. kefir;
200 g butter;
0.6 kg wheat flour;
1/3 tsp. salt;
1/3 tsp. soda;
1/2 tsp. Sahara;
0.4 kg chicken fillet;
4 potatoes;
2 medium onions;
¼ tsp. ground pepper;
1 egg yolk.

Preparation

As soon as the crust is browned, the dish is ready.

Potato pie with chicken and mushrooms

Tender chicken combined with potatoes, aromatic mushrooms and baked cheese will be a wonderful holiday dish or diversify your everyday menu.

Compound

For potato pie you need to prepare:

250 g boiled chicken fillet;
0.3 kg. oyster mushrooms (or champignons);
1 large onion;
0.4 kg. boiled potatoes;
2–3 chicken eggs;
1 cup (heaped) flour;
1 cup 10% cream;
70 g cow butter;
70 g hard cheese;
salt and pepper - optional.

Preparation

This type of baking is especially good with broth.

Chicken pie with mushrooms made from puff pastry

An open layer pie with minced chicken and mushrooms will be a real salvation in case of unexpected guests.

Compound

400 g frozen puff pastry;
2 chicken breasts;
1 large onion;
100 g hard cheese;
200 g fresh mushrooms;
2 tbsp. l. sour cream;
2 chicken eggs;
spices - at your discretion.

Preparation

Grind the chicken by hand until minced (not very fine), mix it with spices. Leave to infuse.
Chop the peeled mushrooms and fry in vegetable oil. Add chopped onion and cook for about 5 minutes.
Add minced chicken and stir. Add sour cream mixed with eggs, salt and pepper.
Finely grate the cheese and pour it into the pan. Turn off the stove.
Roll out the defrosted dough according to the instructions.
Grease a baking sheet with oil, cover it with puff pastry, and form sides.
Place the prepared filling.
Cover with the top layer of dough (you can leave the pie uncovered), cut it crosswise to allow air to escape, and brush the surface with egg yolk.
Bake for half an hour at 200⁰C.

Leave the finished pie to cool for 10 minutes and only then cut and serve.

Jellied chicken pie with mushrooms

Even a novice housewife can handle preparing jellied pie with chicken and mushrooms. In addition, the dish remains tasty even when it has cooled, so it is convenient to take it to work or school.

Compound

For the test:

1 cup (heaped) wheat flour;
3 chicken eggs;
2 tsp. baking powder;
400 g. 20% sour cream;
salt - on the tip of the knife.

For filling:

300 g boiled chicken fillet;
300 g fresh or pickled champignons;
1–3 onions (according to the hostess’s preference);
1 bunch of greens;
½ tsp. ground black pepper;
200 g grated hard cheese.

Preparation

Check the readiness of the pie with a wooden stick.

Following a few simple secrets will make your baked goods even tastier:

To prevent the filling cake from cracking during baking, it is advisable to pierce it with a skewer in several places in the middle of the process.
To add juiciness to the filling, you can add carrots, greens, eggplant or cabbage to the chicken and mushrooms.
Another option for making a juicy pie is to use a large amount of onions (green or onions). However, it is worth remembering that due to the excessive amount of juice released during the frying process, the dish may remain uncooked.
To enhance the flavor, it is recommended to pour a little broth into the kurnik when baking. It is also good to grease the finished pie with butter.
Wild mushrooms will add a special unique aroma to baked goods. When using this product in the filling, it must be subjected to heat treatment.
A fluffy yeast-free dough will be obtained if the kefir is slightly heated and the flour is thoroughly sifted.

Following step-by-step instructions and tips will help you prepare a unique dish, when tasting it your loved ones will definitely ask for more.

Bon appetit!

The best recipes for chicken and mushroom pies are collected here. You will always find them in recipes for mushroom pies. We also have twenty recipes for pies with mushrooms and potatoes.

Chicken pie with rice and mushrooms

Roll out the puff pastry into a layer 4–5 mm thick and cut out 2 flat cakes. Place the pancake on a flatbread of smaller diameter. Place different minced meats on the pancake, sandwiching them with pancakes. Brush the edges of the bottom cake with egg, cover it with the second cake, press the edges tightly, but do not. You will need: puff pastry - 500 g, egg for greasing - 1/2 pcs., For pancakes: flour - 40 g, sugar - 2 g, egg - 1/2 pcs., milk - 100 g, melted butter - 2 g, salt, chicken - 450 g, rice - 60 g, boiled eggs - 2 pcs., salt, butter.

Festive pie with chicken and mushrooms

1. Cut the chicken flesh into pieces. 2. Cut the onion into small cubes. 3. Fry the onion in some oil until golden brown. 4. Melt the remaining butter in a saucepan, add flour, sauté until creamy. 5. Cool the flour mixture slightly and dilute it. You will need: puff pastry - 1 kg, boiled chicken pulp - 400 g, onion - 1 head, mushrooms - 200 g, butter - 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, chicken broth - 1/4 cup, cream - 1/4 cup, egg yolks - 2 pcs., ground black pepper.

Chicken and mushroom pie

The filling turned out to be similar to julienne. Cut the chicken breast and place it in the pan. Then finely chop the onion and add to the chicken. Cut the mushrooms into cubes and after a while add them to the chicken and onions. Wait until the liquid evaporates, then pour in the cream. You will need: Puff pastry, Chicken breast, Champignons, Cream, Spices, salt, Herbs, Onion

Laurentian pie with chicken, mushrooms and broccoli

Set of products 1. Mix butter with egg. There is no need to achieve homogeneity of the mass 2. Add water 3. Add flour and salt, knead the dough. Wrap the dough in cling film and put it in the refrigerator for 30 minutes 4. Prepare the filling. Boil the chicken fillet and cool. 5. You will need: INGREDIENTS: dough: 50g. butter, 1 egg, 3 tbsp. cold water, 200g. flour, 0.5 tsp. salt, filling: 300g. chicken fillet, 400g. mushrooms, 200g. broccoli, 100g. onion, vegetable oil, salt, filling: 200 ml. cream 25%, 150 g cheese, 2 eggs, 1 tsp. m.

Pie with chicken and mushrooms in pots

Soak dried mushrooms in 300 ml of hot water until soft. Cut 4 circles from the dough, slightly larger than your baking pots. Melt the butter in a frying pan and fry the chicken until done. Remove from the pan. Add chopped onion and heat to the pan. You will need: Puff pastry yeast - 250 g, Butter, Chicken breast - 2 pieces, Onion - 1 head, Dried mushrooms, Fresh mushrooms - 200-300 g, Wheat flour - 2 tablespoons, Milk, Caraway leaves, Egg yolk - 1 piece, Green peas - 50 g, Salt, pepper.

Open pie with chicken and mushrooms

Mix all ingredients for the dough, roll into a ball and put in the refrigerator. Meanwhile, prepare the filling. Chop the mushrooms and onions, do the same with the chicken, fry it all. add salt and seasonings. Mix sour cream with eggs and add everything that is fried. You will need: Dough: 250-300 g flour, 100 g drained butter (melt), 1 egg, salt to taste, Filling: Mushrooms (canned champignons can be used), Onions, Chicken fillet (1 breast), 250 g sour cream (20% ), 3 eggs, grated cheese, greens

Laurent pie with chicken and mushrooms

Mix the butter (do not melt) with the egg (no need to achieve a homogeneous mass). Add water. Add flour and salt, knead the dough. Wrap the dough in a bag, put in the refrigerator for 30 minutes. Let's prepare the filling. Boil the chicken fillet until tender (cook for about 20 minutes p. You will need: dough: 50 g butter (or margarine), 1 egg, 3 tbsp cold water, 200 g flour, 0.5 tsp salt, filling: 300 g chicken fillet, 400 g mushrooms, 200 g onions, salt, vegetable oil, topping: 200 ml cream (20-33%), 150 g cheese, 2 eggs, salt, pepper

Pie with chicken, mushrooms and cheese

Pour half the flour into a bowl. On top, grate the chilled butter on a coarse grater. Pour the second part of the flour on top. Knead everything with your hands until it has an even consistency, add about 250 ml. beer. Knead into an elastic dough if the dough sticks to your hands. You will need: Dough: Butter - 200 g, Light beer - 250 ml, Flour - 3.5 - 4 tbsp. (glass = 200 ml), Filling: Chicken breast or pulp from legs - approx. 300 g, Oyster mushrooms - 400 g, Onions - 1 piece, Tomatoes - 5-7 pieces, Cheese - 150 g, Ketchup optional - 2 tbsp.

Potato pie with chicken

1. Mix margarine, sour cream and half a teaspoon of salt until smooth, add the egg. Gradually add sifted flour. Mix the dough. It will be very flexible, don’t be alarmed by its fat content. It is better to leave the dough in the refrigerator for 5 hours. If. You will need: 1 chicken (or 3-4 breasts), 500 g mushrooms, 1 onion, salt, pepper, basil, oregano, 500 g flour, 5 medium potatoes, 1 egg, salt, 250 g sour cream, 250 g margarine

Chicken pie with mushrooms

Preheat the oven to 190ºC. Peel the onion and chop finely. Cut the light part of the leek into thin rings. Peel the garlic and chop coarsely. Heat 1 tbsp in a deep, heavy frying pan. a spoonful of olive oil and butter, add both types of onions, garlic. You will need: 3-4 sheets of phyllo dough (or frozen yeast-free puff pastry), 2 chicken fillets, 250 g of small champignons (or chanterelles, or other small mushrooms), 2 leeks, 1 onion, a handful of chopped tarragon, 1 clove of garlic, 225 ml chicken broth, 150.

To prepare chicken and mushroom pie, champignons or porcini mushrooms are usually used. It is more convenient to use chicken breast or fillet. The legs will have to be removed from the bones. This hearty dish is suitable for both lunch and dinner.

Base ingredients:

2 cups of flour;
2 eggs;
100 g soft butter;
75 ml cold water;
half tsp salt.

For the internals:

0.3 kg of boneless chicken and mushrooms;
half an onion;
pepper and salt.

For filling:

160 ml 20% cream;
2 eggs;
processed cheese.

Cooking instructions:

Combine butter and eggs, pour in water, add flour and salt, knead the dough. Wrap it in cling film and put it in the refrigerator for half an hour.
Boil chicken meat and separate into fibers. Cut onions and mushrooms into small cubes and fry together. Finally, add salt and pepper, throw the meat into the frying pan, stir and turn off the stove.
Grease a baking dish with butter, roll out the dough separately and place it, raising the edges. Place the filling evenly.
Beat the eggs, pour in the cream and grate the cheese. Mix everything and pour the mixture over the pie.
Preheat the oven to C, place the base for 40 minutes.
Cool the finished pie and serve.

Pancake recipe

Pancake ingredients:

half a kilo of flour;
a glass of kefir;
3 chicken eggs;
half a tsp. salt and soda;
45 ml sunflower oil.

For filling:

half a kilo of chicken breast;
half a kilo of any fresh mushrooms;
a glass of mayonnaise;
1 onion;
45 ml olive oil;
greens, bay leaf;
salt and pepper.

Method for preparing pancake pie with chicken and mushrooms:

First they make the filling, as the process is long. Finely chop mushrooms and vegetables. Lightly fry the onion, add mushrooms and a little water. Stew. Add salt and simmer until the water evaporates. Mix mushrooms and half the herbs.
Place the meat in water and boil, rinse under the tap and put back on the stove. When it boils, add salt and throw in the bay leaf. Cook until tender, then separate into fibers. Mix greens, mayonnaise and chicken.
Making dough for pancakes. Beat eggs with salt, pour in kefir and vegetable oil. Sift the flour and pour into the liquid mass in a thin stream, stir thoroughly. Dissolve soda in a glass of boiling water and combine with the dough.
Leave for 15 minutes and you can start frying pancakes. Do this over medium heat and place in a pile on a wide plate.
Preheat the pie pan and grease it. Place one pancake in the center and 4 around the edges so that they partially hang out.
The first layer is half the chicken filling, cover it with one pancake. Place half of the mushroom filling on top. Repeat the same with the remaining filling.
Finally, cover the pie with the overhanging edges of the pancakes. If this is not enough to cover it completely, place another pancake on top.
Preheat the oven to C, bake for a quarter of an hour.
Cover the finished pie with a dish and turn it over with a sharp movement. Before serving, decorate the pancake pie with herbs.

From puff pastry in a slow cooker

What to make the dough from:

3 eggs;
a glass of kefir;
¾ cup flour;
5 g salt;
10 g baking powder;

What you will need for the filling:

200 g each of sausage cheese and champignons;
300 g boneless chicken;
half a glass of rice;
1 carrot and onion;
250 g frozen beans and broccoli;
sunflower oil for frying;
green onions.

How to make layer cake:

Cook the rice and set aside to cool.
Cut the meat and onions into cubes, and carrots into strips. Fry the onions and chicken, after a few minutes throw the carrots into the pan, add salt and fry for another couple of minutes.
Coarsely grate the cheese and chop the mushrooms. Finely chop the broccoli before freezing.
Mix eggs and kefir, separately flour, baking powder and salt. Pour the dry mass into the liquid base and mix well. The dough should be medium thick, like pancakes.
Place a sheet of parchment in the bowl. Formation of layers: mushrooms, sausage cheese, rice, meat, frozen chopped vegetables. Distribute all layers and press slightly. Pour the dough over the filling and make the top smooth.
Set the “Baking” or “Casserole” mode for an hour. When the pie is ready, leave it in the slow cooker for a while with the lid open and after a while turn it over onto a plate. The parchment is easy to peel off.
Before serving, sprinkle with chopped green onions.

Jellied pie with chicken and mushrooms

Components:

a glass of kefir and flour;
3 onions and eggs;
50 g butter;
0.3 kg each of chicken meat and champignons;
a pinch of pepper, soda and salt.

Cooking method:

Cut the chicken and fry, add salt and pepper at the end. Separately, fry the onion rings, cut the mushrooms and add to the onion. Simmer for another 5 minutes.
Combine kefir and eggs, add salt, flour and soda. Stir until smooth.
Spread a third of the dough in a thin layer on a baking sheet. Mix the chicken and mushroom filling and place on the dough.
Pour the remaining mixture over the pie and place in the oven for half an hour at C.
Cool the finished pie before serving.

Add cheese to baked goods

Dough:

a glass of milk and butter;
4 cups flour;
3 g salt;
2 g soda.

Filling:

onion head;
0.2 kg of mushrooms;
200 g each of Adyghe and hard cheese;
0.3 kg chicken breast;
3 g salt.

External part:

1 egg;
a tablespoon of sesame seeds.

Cooking process:

Melt the butter, let it cool, combine with milk at room temperature. Slowly add flour, salt and soda.
Knead the dough so that it does not stick, but remains soft and buttery. Wrap in film and put in the refrigerator for half an hour.
Fry finely chopped onion, after a while add coarsely chopped mushrooms. Add a little salt.
Cut Adyghe cheese and chicken breast into medium-sized cubes. Pass the cheese through a fine grater.
Take out the dough and divide into two unequal parts. Roll out most of it and distribute it in shape, making high edges. Cut off the excess part.
Place the filling in any order, pour grated cheese on top of all the products.
Roll out another piece of dough and place on top. Cut off excess, pinch edges. Beat the egg and brush the pie, sprinkle with sesame seeds.
Preheat the oven to C. Bake for about 50 minutes. The finished pie has a crispy golden brown crust.
Serve both hot and cold.

With added potatoes

Ingredients for the dough:

half a glass of milk;
a glass of flour;
10 g yeast;
3 g sugar;
egg;
a tablespoon of sunflower oil;
a pinch of salt.

For the inside:

300 g porcini mushrooms;
350 g potatoes;
1 chicken breast;
1 onion;
150 g hard cheese;
mayonnaise.

How to cook:

Dissolve sugar and yeast in milk. Leave for 15 minutes until the dough rises.
Separately, beat the eggs with salt, pour in the oil. Combine the mixture with the dough. Add flour and knead the dough. Cover and keep warm for 30 minutes.
Finely chop the breast, fry and add salt. Boil the potatoes until half cooked and cut into rounds.
Cut the mushrooms into slices, onion into half rings, grate the cheese on a coarse grater.
Place the dough into a greased pan and form sides. Grease with mayonnaise and lay out layers: mushrooms, meat, onions, potatoes. Pepper on top and grease with mayonnaise again. Sprinkle with grated cheese.
Bake for half an hour at temperature C. Serve immediately after readiness.

Cooking "Quiche"

What to make the dough from:

a glass of flour;
150 g butter;
1 egg;
a pinch of salt.

Filling:

0.3 kg each of chicken and mushrooms;
1 onion;
1 g salt.

Fill:

a glass of low-fat cream;
2 eggs;
100 g hard cheese;
a bunch of greenery.

Cooking method:

Combine salt and flour, chop the frozen butter into pieces and add to the flour. Grind with your hands until crumbs form, beat in the egg and knead the dough. Place in the refrigerator for half an hour.
Wash the meat, remove fat and cut into small pieces. Boil it in a saucepan.
Chop the onion and fry until golden brown. Cut the mushrooms into plastic pieces and cook with onions. After 8 minutes, add the meat, stir and remove from the stove.
Roll out the dough and place in molds. Use a fork to make many holes. Place the empty dough in the oven for 10 minutes at C.

Mix butter and eggs, do not make a homogeneous consistency. Pour in water, add salt and flour, make a dough. Place in a plastic bag and refrigerate for half an hour.
Boil the fillet until fully cooked, cool, and chop. Finely chop the onion and mushrooms.
Fry the onion, add the mushrooms and fry. Add salt and chicken.
Finely grate the cheese. Lightly beat the eggs and combine with the cream. Mix everything well.
In a greased pan, spread the dough and form high edges. Place the filling and cover with filling.
Preheat the oven to C, cook for 40 minutes.
Serve hot.

Many recipes will allow you to cook a pie filled with chicken and mushrooms often, without repetition. This dish can be used as a holiday option.

If you haven’t tried chicken and mushroom pie yet, we recommend making it right now. After all, the presented dish turns out to be not only very juicy and tasty, but also quite satisfying and nutritious.

Today we will tell you how to prepare a pie with chicken and mushrooms from yeast dough, and also describe a detailed recipe for Laurentian pastries.

Making a delicious pie from a yeast base

The presented chicken and mushroom pie is quite simple to make. It requires preparing the following products:

high fat milk - 600 ml;
natural butter - 100 g;
active fast-acting yeast - a small spoon;
high-grade wheat flour - from 600 g;
granulated sugar - a large spoon;
ground pepper, fine table or sea salt - use to taste;
champignons - about 400 g;
medium chicken egg - 1 pc.;
chicken breast - about 400 g;
deodorized oil - 45 ml.

Preparing the dough

Before baking the chicken and mushroom pie in the oven, you should thoroughly mix the sponge base. To do this, you need to thoroughly dissolve granulated sugar and yeast (active, fast-acting) in warm milk, leaving them alone for about ¼ hour. Next, you need to add a pre-beaten egg, salt, cooking fat (softened) and high-grade flour (light) to the products. The result should be a soft dough, which must be covered and kept in a warm room for about 1.4 hours. Periodically, the base needs to be kneaded by hand.

Making the filling

While the sponge dough is reaching, you should begin preparing the remaining components. To do this, you need to rinse the (chicken) breasts and champignons, and then cut off the excess elements from them and chop them into cubes. Next, you need to place the processed products in a frying pan and fry them in deodorized oil for about half an hour. In this case, mushrooms and meat must be seasoned with pepper and salt.

Forming the dish

To form a chicken and mushroom pie, divide the risen yeast dough into two parts. One of the halves needs to be rolled out into a large layer and placed on a baking sheet. Next, you need to lay out the entire fried filling of mushrooms and chicken breasts on the yeast base. Finally, cover the food with the second rolled out sheet of dough and pinch the edges well.

Bake in the oven

Having formed the cake, it should be placed in the oven (oven) and baked for an hour at a temperature of 210 degrees. After the specified time, the dish should become fluffy, beautiful and very tasty. It needs to be taken out, cut into pieces and presented to the household along with sweet tea.

How else can you prepare the presented pie? Puff pastry (chicken and mushrooms are included in the filling) is also suitable for such baking. It is not necessary to knead this base yourself. It can be easily purchased at the store.

Making Laurent pie with chicken and mushrooms at home

Laurent pie is a hearty and very tasty French dish that perfectly combines chicken and mushrooms, as well as a tender and soft dough. For this baking we will need:

high-grade wheat flour - about 250 g;
soft butter - approximately 130 g;
medium country egg - 3 pcs. (1 - in the dough, 2 - in the filling);
filtered water - 3 large spoons;
high fat cream - 150 ml;
mushrooms (it is better to buy fresh champignons) - approximately 200 g;
fresh chicken breast - 300 g;
baking powder - a small spoon;
any hard cheese - 200 g;
sweet salad onion - 1 head;
salt and herbs de Provence mixture - use as desired.

Kneading the base

To make such baked goods, you need to combine soft butter with beaten egg, salt, filtered water, baking powder and high-grade flour. After mixing the ingredients, you should get a fairly soft dough, which you need to wrap in film and leave in the refrigerator for 30 minutes.

Making the filling

To prepare the aromatic filling, boil the chicken breasts in salted water in advance, and then cool them, remove the bones and skin. In the future, white meat needs to be chopped into cubes.

As for mushrooms and onions, they should be finely chopped with a knife, placed in a frying pan with deodorized oil and fried thoroughly, adding salt and other spices.

When the champignons are almost ready, add chopped chicken to them and fry thoroughly again.

Preparing the jellied sauce

To prepare Laurent pie, be sure to use a delicious creamy sauce. To create it, you need to break the eggs into a blender, add grated cheese to them and pour in heavy cream. After this, all named products must be whipped at high speed.

Formation process

Before you bake a pie with chicken and mushrooms in a slow cooker, you should decorate it beautifully. To do this, you need to remove the dough from the refrigerator and roll it into a layer (preferably round). Next, the sponge base needs to be placed in the bowl of the device so that it forms sides 4-5 centimeters high. After this, you need to distribute the meat and mushroom filling on the dough and immediately pour it with creamy dressing.

Baking process

Once formed, the Laurent cake should be covered and cooked in the broil or bake program. As a rule, it takes about 50-65 minutes to prepare such a dish. In this case, the cake should completely set, become golden brown and very tasty.

Serving a French dish to the table

After the program has completed, the multicooker should be opened and kept in this position until the cake has partially cooled. Next, you need to carefully remove it from the container and place it on a large plate. After cutting the pastry into pieces, it must be served to the household along with sweet and strong tea.