Mushroom Pie With Chicken And Vegetables. Step-by-step Recipe With Photo

Mushroom Pie with Chicken and Vegetables - an autumn pie, which I advise you to definitely cook with porcini mushrooms. No other mushrooms can replace boletus, their aroma permeates through all the ingredients, and all neighbors will know that incredibly delicious pastries are being prepared in your house. The rest of the ingredients are simple and inexpensive, so even if you did not collect the gifts of the forest yourself, but bought them on the market, the pie will not hit your budget!

Despite its simplicity, the recipe, in my opinion, will suit the festive table, its unsightly appearance compensates for the taste - juicy, moist and rich, this is how homemade baked goods should be.

• Cooking time: 1 hour 20 minutes
• Servings: 8

Ingredients for Mushroom Chicken and Vegetable Pie

• 150 g of premium wheat flour;
• 50 g corn flour;
• 5 g baking powder for dough;
• 3 chicken eggs;
• 2 tablespoons of fat sour cream;
• 50 ml extra virgin olive oil.

For the mushroom filling:

• 300 g of porcini mushrooms;
• 200 g boiled chicken;
• 200 g of onions;
• 200 g carrots;
• a bunch of green onions;
• salt, pepper, frying oil, butter.

Method of making mushroom pie with chicken and vegetables

First, let's cook and cool the filling, and then we'll make the dough. So, finely chop the onions and fry them in well-heated vegetable oil until transparent.

Salt and pepper the onion and add a teaspoon of butter to enhance the taste.

Cut carrots into thin strips, fry in a pan for 6 minutes. Toss the sautéed carrots over the clear onions.

We clean the boiled chicken of bones, disassemble it into fibers, send it to browned vegetables. You can take meat from chicken breast or thighs, but without the skin.

Chop the porcini mushrooms finely, cook for 15 minutes in a well-heated pan in vegetable oil, salt at the end, add the filling to the rest of the ingredients.

We 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 until smooth.

Pour in half a teaspoon of fine salt and pour in extra virgin olive oil.

Mix the liquid ingredients with sifted wheat flour and baking powder or baking soda.

Add cornmeal, knead the dough so that there are no lumps.

Put the cooled filling in a bowl.

Finely chop a small bunch of green onions or chives, add to a bowl, and quickly stir the ingredients.

Cover the rectangular pie pan with oiled parchment. We spread the dough. By the way, always leave loose pieces of paper longer, it is convenient for them to pull the finished cake out of the mold.

We put the mold in a hot oven on the middle shelf. Bake for 40-50 minutes, check readiness with a bamboo stick.

Remove the baked goods from the mold, cool on the wire rack. I advise you to serve the mushroom pie with chicken and vegetables cooled down - firstly, it is tastier, and secondly, it is convenient to cut into portions.