Chicken filler pie - juicy, fragrant and tender pastries. The best recipes of jellied pie with chicken

Chicken filler pie - juicy, fragrant and tender pastries. The best recipes of jellied pie with chicken

Every hostess should have a recipe for quick meals for unexpected guests or a family dinner. Chicken pie - baking, which does not have to mess around for a long time. After half an hour, your loved ones will be able to feast on a delicious and satisfying dish.

Fillet chicken pie - basic cooking principles

Even an inexperienced hostess can cook such a cake. The beauty of such pastries is that there is no need to bother with the dough for a long time. It is enough just to combine all the ingredients and knead the dough with a spoon, the consistency of a pancake.

The dough is prepared on the basis of sour cream, kefir or mayonnaise with eggs. All liquid ingredients are combined in a bowl, salted and whisk whipped. Flour with soda or baking powder sift and gradually add to the liquid mixture until you get the desired consistency of dough.

For the filling use chicken fillet or breast. The meat is cut into small pieces. It is advisable to pre-marinate the chicken so that the filling does not turn out fresh. You can use both fresh and smoked chicken. You will also need onions. It is cleaned and chopped into thin half-rings or feathers. For a change, the filling can be prepared with cheese, potatoes, cabbage or other vegetables.

The cake is formed in two ways. In the first case, the stuffing lay on the bottom of the form and fill it with dough. In the second: half of the dough is poured, put the filling on it and pour the remaining dough.

Floods are also called pies, in which the base is made from shortcrust pastry, and the filling is poured with sauce based on sour cream, cream, and mayonnaise with eggs.

Recipe 1. Frozen Chicken Pie



salt - two pinches;

sour cream - 50 ml;

hydrated soda - 3 g;

kefir - 50 ml;

flour - 300 g;

mayonnaise - 100 g;

two eggs.


700 g chicken fillet;


two large onions;

ground black pepper.

Method of preparation

1. Combine all ingredients for dough except flour in deep dishes. Whisk until smooth. Gradually add the flour and continue to beat until you make the dough like fritters. 2. Rinse the chicken fillet, peel off the films and excess fat. Crush the meat in small pieces.

3. Peel the bulbs, rinse and crumble with thin feathers or half rings.

4. Grease the form with margarine or butter. Tread the breadcrumbs. Put the sliced ​​chicken on the bottom. Lay the onion over the meat. Lightly salt.

5. Pour all the dough. Leave for half an hour to soak the dough stuffing. Put the cake in the oven for forty minutes. Bake at 180C. Take out the finished baking, cool to a warm state and cut into chunks.

Recipe 2. Fillet pie with chicken and potatoes



130 g of flour;


200 g sour cream 20%;

5 ml of vinegar;

30 g of mayonnaise;

baking soda;

four eggs.


300 g chicken fillet;

freshly ground black pepper;

two potatoes;


spring onions - a few feathers.

Method of preparation

1. Whisk the eggs in a deep bowl. Add to the egg mixture mayonnaise, flour, vinegar baking soda, sour cream and flour. We continue to whisk with a whisk until a homogeneous dough like on pancakes. Make sure that there are no lumps. Leave the dough for half an hour.

2. Peel the potatoes, and cut them into thin slices using a special tool. Wash chicken fillet and dry with napkins. Cut the meat in small bars. Rinse green onions, dry them on a paper towel and finely crumble.

3. The bottom of a detachable form is covered with parchment. Lubricate it and form the board with oil. Pour half of the dough into it. On top of it, lay out half the potato slices. \

4. Put the sliced ​​chicken fillet on the potatoes. Sprinkle with half chopped green onions.

5. Cover the meat with the remaining potato slices. Salt each layer lightly and season with freshly ground pepper.

6. Fill with all the remaining dough and sprinkle with green onions. Sent for an hour in the oven. We bake at 180C. Readiness check wooden skewers. Take out the finished cake, put it on a dish, cover with a clean towel and cool.

Recipe 3. Smoked chicken pie and cabbage


300 grams of cabbage;

10 g of baking powder;

120 g smoked chicken;


parsley and dill;

three eggs;

75 g of mayonnaise;

120 g of flour;

125 g sour cream;

butter for lubricating the form.

Method of preparation

1. Chop cabbage into thin short straws.

2. Rinse greens, lightly dry and crumble.

3. Combine the cabbage with herbs in a bowl, salt and knead with your hands until juice appears.

4. Remove skin from smoked chicken. Chop the meat into small cubes. Add to cabbage and mix.

5. Beat the eggs in a deep plate, lightly salt and whisk together. Add sour cream and mayonnaise to the egg mixture. Continue to beat until smooth. Pour the flour with baking powder and knead the dough like fritters without lumps.

6. Lubricate the form with butter. Pour a piece of dough into it. Top evenly distribute the filling and pour the remaining dough.

7. Bake 35 minutes at 180 ° C. Remove the finished cake from the oven, cool slightly and put it on the dish. Cut into chunks and serve with milk or soft drinks.

Recipe 4. Fillet pie with chicken and zucchini


small squash;


300 g chicken fillet;


50 g of flour;

iodized salt;

two eggs;

baking powder;

150 ml of milk;

cheese - a small piece.

Method of preparation

1. Rinse the chicken fillet under the tap, pat dry and chop finely.

2. Beat eggs with milk and salt. Pour the flour with baking powder. Add chopped greens and knead the dough, the consistency as a pancake.

3. Wash zucchini, wipe with a paper towel and peel. Chop the vegetable pulp finely chop. Grind cheese on a coarse grater.

4. Place chicken pieces, zucchini and grated cheese in the dough. Mix well so that the filling spreads evenly across the dough.

5. Transfer the resulting mass to an oiled form. Bake at 200 ° C for forty minutes until golden brown. Willingness to check a wooden skewer. Take the pie out of the oven. Cut warm cakes into slices and serve with drinks.

Recipe 5. Fillet pie with chicken and mushrooms


two glasses of flour;

400 g onions;

300 g of champignons;

three eggs;

100 g margarine;

400 g chicken fillet;

10 g of baking powder;

200 g of mayonnaise;

75 ml of cold water.

Method of preparation

1. Peel off onions. Slip it into thin quarter rings.

2. Clean the mushrooms and wipe them with a wet towel. Wash mushrooms are not recommended, as they absorb a lot of water. Cut the champignons into plates.

3. Rinse the chicken under the tap, pat dry and cut into small pieces.

4. Sift flour with baking powder. Margarine chop into small pieces, add to flour and grind hands in crumb. Add egg and water. Knead the dough, collect it in a bowl and put it in the fridge, wrapping it with cling film.

5. Paste onion in vegetable oil to ruddy, lightly salt and put in a plate.

6. Pour some oil into the pan and fry the mushrooms in it until all the liquid has evaporated. Pepper and salt. Put in a plate.

7. Fry the chicken until lightly ruddy. Meat just pepper and salt. Put in a plate and add chopped dill and parsley.

8. Roll out the dough and place in the form, forming high sides. Pierce in several places with a fork and put in the oven for ten minutes. Bake at 200C.

9. Remove from the oven billet. Put meat on the bottom, put mushrooms on it. Spread onions on top.

10. Beat 200 ml of mayonnaise with two eggs and a teaspoon of baking powder in a deep bowl. Pour about half a glass of flour and knead the dough consistency like pancakes.

11. Pour the filling with dough and send to the oven for half an hour. Bake at 180C. Cool the prepared cake lightly in the mold, then remove and slice.

Recipe 6. Onion jellied pie with chicken


50 g margarine;


a glass of flour;

80 ml of cream;

100 ml of kefir;

two eggs;

baking soda;

75 ml of Tkemali sauce;

kg of chicken breast;

two carrots;

four onions;


four feathers of green onions; sesame.

Method of preparation

1. Spread flour with soft margarine into crumb. Lightly salt, add the kefir and knead the dough. Wrap it in cling film and put it in the fridge.

2. Peel the carrot clean. Peel and chop the onion into small cubes. Wash the chicken fillet under the tap, dip it in napkins and cut into small pieces.

3. Fry the chicken on high heat so that it stays moist inside and covers a delicious crust on top.

4. In a separate frying pan, pass the onions to transparency. Add grated carrots and cook another ten minutes. Combine the roast chicken with the vegetable fry and cool. Season with Tkemali sauce and mix.

5. Roll the dough into a layer, lay it in a mold and form high sides. Pierce with a fork in several places.

6. Beat up eggs with sour cream. Season with spices and salt. Put the stuffing in the dough, generously sprinkle with finely chopped green onions. Fill the filling with sour cream, whipped with eggs. Sprinkle with cheese and sesame seeds.

7. Place the mold in the oven. The first ten minutes, bake at 200C, then twist the temperature to 170C and cook another forty minutes.

Fillet chicken pie - tips and tricks

The dough for the filling pie should be slightly thinner than on the pancakes so that it fills the voids in the filling.

To make the filling acquired a special taste, pre-fry the onion with spices.

The dough will be airy if the whites are whipped separately into strong foam and only then mixed with the other ingredients.

Soda is better to quench with lemon juice.

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