Mushroom pie with chicken and vegetables - autumn cake, which I advise you to cook with porcini mushrooms. No other mushrooms will replace boletus, their aroma permeates through all the ingredients, and all the neighbors will know that incredibly tasty pastries are being prepared in your home. The rest of the ingredients are simple and inexpensive, so even if you don’t collect the forest goods yourself, but bought them on the market, the budget won't hit the pie!
Despite the simplicity, the recipe, in my opinion, will approach the festive table, its inconspicuous appearance compensates for the taste - juicy, moist and rich, this is what home baking should be.
- Cooking time: 1 hour 20 minutes
- Servings: 8
Ingredients for mushroom pie with chicken and vegetables
- 150 g of wheat flour in \ s;
- 50 g of corn flour;
- 5 g baking powder for dough;
- 3 chicken eggs;
- 2 tablespoons of fat sour cream;
- 50 ml of extra virgin olive oil.
For the mushroom filling:
- 300 g of white mushrooms;
- 200 g boiled chicken;
- 200 g onions;
- 200 g carrots;
- bunch of green onions;
- salt, pepper, frying oil, butter.
Method of cooking mushroom pie with chicken and vegetables
First, prepare and cool the filling, and then take the dough. So, finely chop the onion and fry it in a well-heated vegetable oil to a transparent state.
Salt onion, pepper, and, to enhance the taste, put a teaspoon of butter.
Cut the carrot into thin strips, fry in a frying pan for 6 minutes. Throw passerovannuyu carrot to transparent onions.
We cleaned the boiled chicken from the bones, disassembled into fibers, sent to browned vegetables. You can take meat from chicken breast or thighs, but always without skin.
Porcini mushrooms are cut finely, cook 15 minutes in a well heated pan in vegetable oil, add salt at the end, add to the rest of the ingredients of the filling.
Turn on the oven to heat up to a temperature of 180 degrees Celsius and knead the dough in a deep bowl. Break three chicken eggs, add fat sour cream, mix with a whisk-whisk until smooth.
Pour half a teaspoon of fine salt over the floor and pour extra virgin extra virgin olive oil.
Mix liquid ingredients with sifted wheat flour and baking powder for dough or soda.
Add the cornmeal, knead the dough so that there are no lumps.
Put the cooled filling in the bowl.
Important! Never mix dough with hot or warm stuffing, it spoils the pastry.
Finely chop a small bunch of green onions or chives, add to bowl, quickly stir the ingredients.
We fill the rectangular baking pan with oiled parchment. Spread the dough. By the way, always leave loose pieces of paper longer, it’s convenient for them to pull the finished cake out of the mold.
Put the form in a hot oven on the middle shelf. Bake for 40-50 minutes, check the readiness with a bamboo stick.
Remove the pastries from the mold, cool on a wire rack. I advise you to serve the mushroom pie with chicken and cooled vegetables - firstly, it tastes better, and secondly, it is convenient to cut it into portions.