Filling for chicken yeast pie. Pie with chicken and cheese (step-by-step recipe with photos). Variation of a dish with chicken meat and potatoes

Want to make chicken pot pie quickly? At the same time very tasty and filling? A kind of masculine option! However, I am sure that many women will also not refuse a piece of this wonderful pastry! 😉

I saw the idea for this pie purely by chance several years ago from Yulia Vysotskaya. Frankly, I’m not at all a fan of her specifically or her recipes, many of which are... crap. But at that time we were buying the magazine “7 Days”, and willy-nilly something caught our eye. This pie attracted me with its unusualness... After all, it was not just a pie with chicken in the oven, but with chicken and... lard! 😀

I love lard, and the combination also seemed very tempting to me. True, the proportions were confusing. There were a lot of mistakes there. I remember that the flour for the dough was specified even less than mine, but the chicken... ahem... attention - 6 chicken fillets! Strong, isn't it? In general, I adjusted the proportions during the first preparation, and now I use the verified ones - those that have taken root in my family. I like the chicken filling in both, and in, and also. But with lard she plays with new colors 😉

This quick chicken pie takes about an hour, of which the pie is in the oven for 30-35 minutes with our complete inactivity. Well, perhaps, check occasionally to make sure the top doesn’t get too fried. I think that for a full-fledged pie this is very dashing! 😀 And all because the dough is without yeast. However, my version is, one might say, healthier)) Since the pie is made from rye flour! Or rather, with its addition. By the way, you can also experiment with proportions. Here I took 1:4, but you can make 1:3 by adding more rye and less wheat flour. Or vice versa - use only premium flour. Decide for yourself!

So, let’s bake chicken pie quickly, without any hassle! 😉

Ingredients:

For the test:

whole grain rye flour - 0.5 cups (60-65 g)*
premium wheat flour - 2 cups (250 g)*
eggs - 1 piece
butter - 100 g
ice water - 0.5 cups (100 ml)
soda - a pinch
salt - a pinch

* 1 cup = 200 ml liquid = 125 g flour

For filling:

chicken breast fillet - 220 g
lard - 40 g
onions - 2 heads
sunflower oil - 2 tbsp.
universal seasoning - 0.5 tsp.
salt - to taste
sour cream - 3 tbsp.

Chicken pie in the oven, step-by-step recipe with photos:

I put a frying pan with vegetable oil on the fire. I cut the onion into cubes and sent it to sauté. When it became soft, add salt and universal seasoning. I have paprika, red pepper, curry and dried vegetables in it - carrots, onions, celery, parsley.

The chicken fillet was washed with cool running water, dried and cut into cubes. The shape and thickness can be changed. For me, in this case, this is optimal.

I fried the chicken until the raw areas disappeared. Added finely chopped lard. The format of its cutting is also at the personal discretion of each person. Both boiled and smoked lard is suitable. And with meat layers, and without them.
I simmered it all together for 3-5 minutes.

While the filling cooled to room temperature, I started preparing the dough for a quick pie with chicken and lard. First I sifted the rye flour. However, whole grains do not need to be subjected to this manipulation. But I still do this to enrich the flour with air.

Add a glass (125 g) of premium wheat flour to the rye flour. I also added a pinch of salt and soda.

Mixed well. I laid out the butter taken out of the refrigerator. It should not be frozen or, on the contrary, already melted. Chop the butter into the flour mixture.

Dropped an egg into ice water and beat.
I try to put water in the freezer in advance. It should not turn into ice, but it is advisable that it cools well. In principle, you can use water from the refrigerator.

Pour the egg-water mixture into the butter-flour mixture.

Then I sifted another glass (125 g) of wheat flour here. The amount of flour you have may differ, because it has different gluten. And here other factors also play a role - the size of the egg, the degree of cooling of the water and oil. Therefore, for the first time it is better to introduce the remaining flour gradually.

Kneaded into a soft dough. If desired, you can let it rest - to do this, put it in a bag for 15-20 minutes. Or put it in the refrigerator for now if you don’t plan to cook it right away, or if the filling is not ready yet.

Divided the dough into two parts. I made one a little larger than the other. I rolled each one into a layer - one to the size of the mold, the other (larger) - with an allowance for the sides.

Most of it was carefully transferred to a mold greased with vegetable oil. My size is 18x24.5 cm. I formed the sides. I laid out the filling and smoothed it out with a spoon.

Spread a thin layer of sour cream on top of the filling. In my opinion, it’s better not to use homemade sour cream here - it’s too fatty. I took 20%.

Covered with a second (smaller) layer of dough. I made a tuck around the perimeter. I made a cross-shaped cut in the center with a knife to allow steam to escape during cooking.

I baked the chicken pie in the oven preheated to 180 degrees for about 35 minutes. Then she let it cool. Only after that I cut it into portions.

Now you know how to cook a delicious and satisfying chicken and lard pie quickly and easily! Bake and delight your men with these wonderful pastries! ;)

Watch announcements of the best articles! Subscribe to the Baking Online pages in,

Ingredients:

For the test:

sour cream – ½ cup
butter – 100 g
flour – 1.5 cups
soda – ½ teaspoon
vinegar

For filling:

chicken breast – 1 piece (medium)
mushrooms – 250 g
onion – 1 pc.
oregano (spice)
greenery

For filling:

sour cream – 200 g
eggs – 2 pcs
flour – 1 tbsp
cheese – 150 g

The dough in this pie simply melts in your mouth. Soft, sandy and tender. Making chicken pie is very simple. There are recipes that are simply like a treasure, a delightful find. There are several treasures in this recipe: the 1st treasure is the recipe for the dough for the bottom crust, and the 2nd treasure is the recipe for the top crust, which melts and can hardly be called a cake taste.

Mix all the ingredients and knead the dough.

Then make a ball from the dough and put it in the refrigerator for 1 hour.

For the filling, fry mushrooms with onions.

Then add the chopped and already boiled chicken breast. Fry everything, not too much. And you definitely need the filling:

salt;
add chopped herbs (parsley)
add oregano (to your taste).

The filling is ready.

We take the dough out of the refrigerator and place it in the mold, making sure to make sides.

Prick the dough with a fork.

Place the dough in the pan in the oven for 10 minutes at 200 degrees (preheat the oven in advance). The dough should just stick together.

put the dough in the mold

When 10 minutes have passed, remove from the oven and place the filling on it.

Now prepare the filling for the pie. Mix: sour cream, eggs, flour and grated cheese. Mix well. Salt. The taste after baking is somewhat reminiscent of .

And put this filling on top of the pie. We do this evenly.

Bake the chicken pie in the oven for 30-40 minutes until golden brown.

Once the chicken pot pie is baked, let it cool slightly before cutting.

The bottom crust of the pie is the most tender, the top one is reminiscent of baked bechamel, it’s hard to even call it a crust in taste, as it just melts in your mouth.. In general - yummy!!!

Chicken and vegetable pie - simple

Ingredients:

For the test:

flour – 1 cup
milk – ¼ cup
egg – 1 pc.
olive oil – 1 teaspoon
salt – ½ teaspoon

For filling:

chicken breast – 1 piece
frozen vegetable mixture – 400 g
ground pepper

This recipe is not at all as chic as the 1st one. But it’s incredibly easy to prepare. Although I would call it “Homemade Chicken Breast Pie.”

First, prepare the dough to cover the top of the chicken pie. It's easy to do: mix all the ingredients for the dough. Instead of olive oil, you can use deodorized oil, i.e. odorless oil.

The dough does not turn out elastic, the consistency is like very, very thick pancakes.

Place the finished frozen mixture in a baking dish. I pre-greased the bottom and sides of the mold with a little vegetable oil.

Cut the boiled chicken breast into pieces and place on top of the vegetable mixture.

Salt all this and sprinkle with ground black pepper.

And now we just cover the pie with dough. To make it comfortable, you can simply stretch it with your palms dipped in the leader.

Bake in the oven for 35-40 minutes at 180 degrees.

Cut the chicken pie when it has cooled a little. Simple, but quite satisfying.

Chicken and cabbage pie

Ingredients:

kefir – 700 ml;
eggs – 2 pcs. large size;
soda – ½ tsp;
flour - approximately 180 g;
vegetable oil – 3-4 tbsp. l.;
cabbage – 300 g;
chicken fillet (boiled) – 350-450 g;
onion – 1 pc.;
salt;
ground pepper (black, red);
thyme.

One of the options for simple to prepare, but tasty and aromatic pastries is liquid pies, also known as jellied pies. No long kneading or proofing of the dough is required; it is suitable for both sweet and meat, fish, vegetable, and mushroom fillings.

Thus, tender chicken meat, cabbage brought to translucency and the spicy note of thyme combine with each other and create a filling for a savory pie that is ideal in taste and texture. Despite the simplicity of the recipe, the product looks presentable and can decorate a feast of any level.

pie ingredients

Using a whisk, beat eggs, spices and 2 tbsp until light foam. l. oils

beat the eggs

Pour in kefir and mix.

add kefir to eggs

add baking powder and flour

Prepare the components for the filling: pre-boiled poultry meat is torn into fibers or cut into large pieces, a segment of white cabbage is chopped into medium-sized strips, green leaves are torn from the hard stems of thyme/thyme, onions are peeled and chopped into small cubes.

preparing the filling

In a hot frying pan, after heating one or two tablespoons of vegetable oil, fry the onion and a little thyme leaves until a characteristic golden hue.

fry the onion

Shredded cabbage is also placed here. Without lowering the temperature, allow the sheets to soften.

add shredded cabbage

Add chicken to cabbage and stir.

add chicken

After throwing in the spices, cover with a lid, reduce the heat and cook with the chicken for 7-10 minutes.

Spices and stew

Pour ½ of the batter into a refractory mold and spread the cabbage and chicken filling in an even layer.

Place the filling on 1/2 of the dough

Then - the second half of the dough. Thyme leaves are scattered around the entire perimeter of the workpiece and placed in an oven preheated to 220 degrees. Bake the cake, lowering the temperature to 180 degrees, at an average level for about 30 minutes.

bake chicken pie for 30 minutes

After cooling slightly, the delicious chicken and cabbage pie is removed from the mold. The flour layer is baked evenly, resulting in a golden-brown crust, dried on all sides, which quickly moves away from the walls of the container.

ready-made chicken pie

With such baked goods, lunch and dinner become especially satisfying and home-like.

aromatic piece of pie with chicken and cabbage

Chicken pie – ring (juicy) (video recipe)

So today you can either learn how to cook 4 pies at once or take a chance and choose one of three options:

layer cake with chicken and cheese recipe;
jellied chicken pie on kefir with cabbage,
chicken and mushroom pie photo recipe.

The flour preparation can be puff pastry, yeast based, with sour cream and kefir, or unleavened. Such dishes were valued by their ancestors - the Slavs; since ancient times they were called kurniks. Chicken pie is one of the most popular treats in French cuisine. It is very pleasant to prepare such a dish - it is done extremely quickly (especially if you use ready-made dough as a basis), and the prepared treat turns out simply excellent: aromatic, fluffy, juicy, literally melting in your mouth.

The five most commonly used ingredients in recipes are:

The dish captivates not only with its ease of preparation, but also with its beauty. Kurnik can be closed or open, round or square, very large or very small. In fact, you can come up with a culinary creation to suit every taste! Recipes for chicken pies are varied, because this type of meat goes well with many foods: vegetables, fruits, berries, seafood, mushrooms, cereals, and any other type of meat. Filling options are limited only by the cook's imagination! By experimenting with all sorts of fillings, you can each time get new culinary masterpieces that surprise you with their unique taste qualities.

Recently, chicken pie filling has been experiencing a rebirth. The variety of recipes surprises beginners and experienced housewives who know how best to demonstrate their skills. Every housewife gets the opportunity to prepare an impeccable, juicy chicken pie that will delight you with its delicious flavors thanks to the right ingredients.

Features of cooking chicken pie

It is important for housewives to know how to prepare chicken pie according to the following rules:

To prepare baked goods, sour, sourdough, yeast dough is used. In some cases, the use of yogurt, sour cream and whey is assumed. Properly prepared dough will be a good base for the dish. It is advisable to take into account that the yeast dough must rise approximately twice in order to successfully prepare the baked goods.
To improve the taste characteristics, rye flour and bran are used. Both ingredients also improve the nutritional profile of the cake.
Pies can be thinner if you use fewer eggs and make a steep batch. In this case there will be more filling. The baked goods will be juicy and tasty.
The bottom layer of the cake should rise well. For this test, divide into 2 parts. Most of it is laid down. The filling is placed in the middle between the two halves.
Before preparing the pie, chicken meat is boiled in salted water and cooled. Then take out the chicken, separate the meat from the bones and chop it. Mix chicken, pepper, egg, chopped herbs and salt. This classic filling also turns out delicious.
The filling is placed in the pie cold.

Proper preparation of baked goods is considered a responsible task. It is advisable to create conditions for the culinary process in advance.

Chicken and vegetable pie

The chicken pie filling combines with vegetables to make baking easier. In addition, the dish turns out healthy and satisfying.

Ingredients:

300 grams of wheat flour;
a packet of compressed yeast;
150 milliliters of warm water;
35 grams of butter;
300 grams of chicken fillet;
2 onions;
2 tomatoes;
2 sweet bell peppers;
60 grams of oatmeal;
raw chicken yolk (for lubrication);
olive oil, pepper, salt, cilantro, sugar.

Preparation:

Initially, sponge dough is prepared. Dissolve half a spoonful of sugar in warm water and add yeast. Pour flour and salt into a bowl. Make a hole in the central part and pour in the dissolved yeast. Then add warm butter. Knead the dough. It is left in a warm place to expand in size. The risen dough is deflated.

For the filling, onions, carrots, bell peppers, tomatoes, and meat are fried one by one. The filling is salted and peppered. Add cilantro.

Oatmeal is added to the filling to improve the consistency. If desired, oatmeal can be replaced with bread crumbs or breadcrumbs. Chicken oatmeal pie filling would be delicious. In addition, cutting baked goods will be much easier.

Now they assemble the dish. Two-thirds of the dough is rolled out into a round sheet and placed on a dry baking sheet. Place the filling in the center and make a flat cake, lightly pressing on all sides. The rest of the dough is rolled out thinly.

The top of the pie is greased. To do this, use raw egg yolk and a teaspoon of olive oil. This mixture will contribute to the appearance of a beautiful shade of the pie and emphasize the taste.

The filling is covered with dough. A hole is made in the center for steam to escape. The pie is pre-infused for about half an hour. Then bake for 20-25 minutes at a temperature of 200 degrees Celsius.

This light chicken pie will delight you with its taste. Adding vegetables will add originality and freshness.

Chicken and egg pie

Pie made from boiled chicken with the addition of an egg is a classic. Proper preparation of such baked goods guarantees a delicate and balanced taste.

Ingredients:

400 grams of flour;
250 grams of chicken;
150 milliliters of water;
vegetable oil;
2 eggs;
1 carrot;
70 grams of mayonnaise or full-fat sour cream;
2 teaspoons salt;
sugar and salt.

Preparation:

Sugar and yeast are added to warm water. Mix thoroughly. Lumps should not be allowed. The yeast is left for 15 minutes in a warm place.
Salt is added to the flour. Stir.
Then you need to add 100 milliliters of water at room temperature and suitable yeast. Mix the ingredients with a warm spoon.
Vegetable oil is gradually added. The dough should be soft in consistency. You will need to knead longer than usual. If necessary, add a little flour. You can't overdo it with flour. Otherwise, the baked goods will turn out dense and dry.
The dough is infused in a warm place without drafts or sounds. This requires 1-1.5 hours. The dough will increase in volume 3 times.
Fresh carrots are grated for the filling.
The onion is cut into thin half rings.
The chicken is pre-boiled. Boiled chicken meat is cut into small cubes.
The egg is divided into white and yolk. Temporarily place the yolk in the refrigerator. Another egg is boiled. Then an egg yolk and a boiled egg will be required. Protein is used to prepare other dishes.
Onions, carrots and meat are fried in vegetable oil in a frying pan. A boiled and grated egg is added to the finished filling. Add salt and black pepper. This chicken pie filling is classic.
Mayonnaise or sour cream is added to the finished mixture. This addition ensures that the chicken filling for the pie in the oven will turn out juicy and tender.
Knead the risen dough with your hands. The dough is divided into 2 parts. One part is laid out on the table and the desired shape of the optimal size for baking is formed. Then the finished filling is placed on top. The second part is stretched and placed on top. The edges are connected.
The top is brushed with egg yolk. Then cover the pie with a towel and leave for 15 minutes.
For baking, a temperature of 180 degrees is recommended. Baking time will be 25-40 minutes. Check readiness with a toothpick.
The pastries are greased with a thin layer of oil and covered with a towel until cool. The top will be glossy.

The classic filling for chicken pie is available to novice housewives. Every woman can handle this recipe.

Chicken and mushroom pie

The filling for chicken pies with the addition of pies has a special taste.

Ingredients:

200 grams of butter or margarine;
3 cups flour;
a glass of sour cream;
500 grams of mushrooms;
250 grams of chicken;
150 grams of hard cheese;
3 tablespoons of mayonnaise;
1 egg;
baking powder, dill, salt, spices, sunflower oil.

Cooking method:

First, prepare the filling for the pie. Boil the chicken in lightly salted water. Finely chop the onion and fry with mushrooms. If necessary, cut the mushrooms into 2-4 parts.
Take warm butter. Add 2 cups of flour and salt. The ingredients are mixed. You will get a wet crumb. Add sour cream and baking powder. Knead again. At the end of the process, flour is gradually added. The dough is kneaded until it stops sticking to your hands. The finished dough will be soft and elastic. It is temporarily placed in the refrigerator.
Back to the filling again. The meat is cut into small cubes. Add mushrooms with onions and grated cheese. Mayonnaise, spices, and herbs are introduced. Mix the ingredients thoroughly.
The pan is covered with parchment paper to prevent the cake from burning. Take out the dough and divide it into 2 parts. One part is distributed evenly over the bottom of the mold and the walls. Now lay out the finished chilled filling and cover with the second half of the dough.
Brush the top of the pie with beaten egg. The greased top will be baked and will be glossy and moderately crispy.
The pie is baked in the oven for 35-40 minutes. Check readiness, as always, with a toothpick.

This recipe deserves the attention of lovers of classic dishes. Pie with boiled chicken is combined with mushrooms. The classic and rich taste will attract fans of traditional homemade baked goods.

The filling for chicken pie is usually prepared with vegetables, mushrooms, and eggs. The filling turns out tasty if prepared in compliance with the basic rules and in sufficient quantity. The pie will be tender and juicy if the dough is thin and there is a lot of filling.

This article is a selection of several simple and step-by-step recipes for chicken pies with yeast dough. Such pies stand out for their lush shape, richness, and variety of fillings.

By the way, this is not the first article about chicken baking, pay attention to:

In the recipes below, you can use both fresh and pre-cooked chicken, as well as various types of meat: carcasses, breasts, legs, fillets, minced chicken, etc.

Recipes

Yeast dough pie with chicken and potatoes

Ingredients:

Ready-made yeast dough – 800 g.
Chicken fillet – 600 g.
Onions – 3 pcs.
Vegetable oil;
Tomato paste – 100 g.
Ground black pepper – 0.5 teaspoon;
Salt – 1 teaspoon;

How to bake this pie

Since we already have the dough (kneaded in advance, or purchased, etc.), we begin to prepare the chicken filling.
This recipe differs from the previous one in that the chicken is pre-heat treated. The advantage of this option is that the baking time for the pie will be reduced from 40-50 minutes to 30-35, or even less.
Chicken meat should be finely chopped, placed in a frying pan, pour a little oil and fry over medium heat.
After 5 minutes, add finely chopped onion, tomato paste, salt and pepper to the chicken. Fry for another 10-15 minutes until the meat turns white and the appetizing aroma of fried chicken appears.
Lightly sprinkle the table with flour for ease of work. Pinch off half the dough and roll out into a rectangle shape.
Grease a baking tray with oil, place the rolled out dough in it and make sides on the sides.
Place the prepared filling on the dough.
Roll out the second piece of dough in the same way and cover the pie with it, pinching the edges.
Make a couple of slits in the center to allow steam to escape.
Heat the oven to 180-190 degrees, bake the pie for 30 minutes until golden brown.

Yeast dough pie with chicken and mushrooms

Magnificent yeast pie filled with chicken and mushrooms in a creamy filling. Very fragrant and tasty!

Ingredients:

Yeast dough – 950 g (see the top recipe);
Chicken (breast) – 550 g.
Onions – 1 pc.
Green onions and dill – 50 g.
Cream (or sour cream) – 180 ml.
Vegetable oil;
Egg – 1 pc.
Salt and pepper at your discretion (I add 2 pinch of both);

How to make this pie

Cut the chicken into small pieces and place in a bowl. Add chopped herbs, a couple of tablespoons of oil, salt and pepper. Let it lie there for 15 minutes.
Finely chop the onion and lightly fry in oil (until translucent). Then put chopped canned mushrooms there, add salt and pepper, pour in cream and simmer for another 10-15 minutes until the excess moisture has evaporated.
Separately, the chicken meat also needs to be lightly fried - 5-10 minutes in a small amount of oil.
Knead the dough and divide in a ratio of 1 to 3. Roll out a larger piece with a rolling pin and place on a greased baking sheet.
Now place the chicken pieces on the dough in an even layer. There is a layer of creamy mushrooms on top of the chicken.
Roll out the remaining dough thinly and place it on top of the filling, sealing the edges tightly.
Brush the pie with beaten egg. Make a couple of shallow cuts in the center with a knife.
Preheat the oven to 180 degrees – baking time 35 minutes.

Yeast pie with chicken and cheese

Bright and fragrant. It prepares very quickly, provided that you already have the dough and boiled chicken.

Ingredients:

Yeast dough – 550 g.
Boiled chicken (or fried minced chicken) – 300-400 g.
Cheese (semi-hard) – 150-200 g.
Onions – 2 pcs.
Salt – 1 pinch;
Pepper – 1 pinch;
Butter – 30-50 g.

Let's start cooking

Cut the cheese into thin slices. Finely chop the onion.
Separate the chicken from the bones and also cut into small pieces.
Coat the baking sheet with oil.
Roll out the dough and place it on a baking sheet, forming high sides.
Place a layer of chicken, then a layer of onions, then a few pieces of butter for juiciness, and place slices of cheese on top.
Salt and pepper. And put in an oven heated to 190 degrees for 30-35 minutes, until the dough takes on an appetizing golden brown appearance.

Yeast dough pie with chicken and cabbage

A juicy yeast pie filled with chicken, cabbage and other vegetables.

This recipe uses fresh (later stewed) cabbage, but you can experiment by adding sauerkraut (or canned) cabbage to the filling.

The chicken is already pre-cooked and separated from bones and cartilage.

You can also take minced chicken, which must first be fried.

Ingredients:

Wheat flour – 550 g.
Dry yeast – 1 teaspoon;
Salt – 1 teaspoon;
Sugar – 2 teaspoons;
Chicken eggs – 2 pcs.
Vegetable oil – 40 ml.
Milk (or water, or kefir) – 200-230 ml.

Boiled chicken meat – 500 g.
Onions – 2-3 pcs.
Cabbage (cauliflower or white cabbage) – 300-400 g.
Carrots – 1 pc.
Oil for frying;
Salt and pepper to taste;

Cooking

Stir yeast in warm milk. After 10 minutes, beat in the eggs, add sugar and salt.

Add flour and stir. Now you need to pour oil into this loose and viscous mass and knead with your hands.

Roll out a ball of dough and leave it, covered with a towel, for 30-45 minutes. Let it grow.

Finely chop the onion and grate the carrots. Pour oil (5 tablespoons) into a frying pan and fry over low heat for 5-10 minutes.

While you need to chop the cabbage, then you should also put it in a frying pan, cover with a lid and simmer for 15-20 minutes.

Remove the lid, add salt and pepper and fry for another 5-10 minutes until the excess juice has evaporated.

Molding

Grease the baking dish with oil. Roll out half of the dough and place it in it.

Stir and then spread in an even layer on the dough.

Roll out the remaining dough and place on top of the filling. Make several holes for steam to escape.

Bake for 30-35 minutes at 190 degrees.

Yeast pie with chicken and rice

Everything is very simple here! Pay attention to the previous recipe. Replace the cabbage and carrots with boiled rice (300-400 g), and cook in the same way.

Chicken meat can be pre-fried in ketchup, cream, mayonnaise or sour cream. The choice is wide, and thus you can get a new taste every time!
You can also add boiled eggs to the chicken filling. The usefulness and nutritional value will increase by 2 times!
Add stewed zucchini, tomatoes, green beans and other vegetables.

Total:0
In contact with 0
Google+ 0
OK 0
Facebook 0