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. At the end, 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 with the lid open for a while 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 and add 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 filling 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 with your hands.
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. You don’t have 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 Herbes 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 the 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
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.
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 (heaped) 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), allowing 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 a puff layer, 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, which when tasting, your loved ones will definitely ask for more.
Bon appetit!
Prepare the filling for the pie: boil the chicken breast in advance in salted water until cooked. Thaw the mushrooms and drain off excess liquid. Peel the onion. Wash and dry the tomatoes.
Cut the onion into small cubes and fry in vegetable oil until soft, then add the mushrooms and fry everything together for 10 minutes.
The dough will be soft and pleasant to work with. Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.
Grease a baking pan (I have a 24 cm diameter pan with low sides) with vegetable oil. Roll out the dough with a rolling pin, place in a mold and form sides.
Cut the chicken breast into pieces or tear into fibers. Place chicken pieces on the dough, then add mushrooms and onions. Grate the cheese on a coarse grater. Spread 1/2 of the grated cheese over the pie filling.
Prepare the filling: combine egg, cream, salt. Lightly beat everything with a fork or whisk.
Place the pie in the oven and bake for approximately 35 minutes. The pie should be covered with a fragrant, golden-brown cheese crust. Cool the finished pie with chicken, mushrooms and cheese a little in the pan, then remove and serve.
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. onions, 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.