Recipe "chicken pie":
- 1.2 kg chicken breast fillets
- 500 g Puff pastry
- 10 medium mushrooms
- 1 medium red onion
- 2 cloves garlic
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 200 ml whipping cream
- a small bunch of parsley
- salt, freshly ground black pepper
- 1 egg for lubrication
1 h 30 min
Number of servings
The complexity of cooking
Step by step recipe for cooking
Put the chicken in a wide saucepan, pour2 cups of boiling water over medium heat, bring to a boil and simmer for 15 minutes. Remove from heat, let cool in the broth for 30 minutes. Then remove the chicken from the broth, finely chop. Broth strain and set aside.
Onions cut into very thin feathers, garlic coarselychop. Chop the parsley. Mushrooms cut into slices. In a frying pan with a thick bottom, melt the butter, put the onion, garlic and mushrooms, cook on high heat for 5 minutes.
Add the flour and cook, stirring constantly,2-3 min. Pour in 1 cup broth, cook, stirring to avoid lumps, 2 min. Add the cream and parsley and cook for another 2 minutes. Remove from heat, cool. Mix shredded chicken with mushroom sauce, salt, pepper.
Spread the chicken mass 6-8 in portions refractory forms.
Roll out the dough into a layer of 5-7 mm thickness. Cut from it the appropriate number of rectangles and cover shape. The edges of the dough should hang from the forms, as the tablecloth off the table.
Brush dough lightly with beaten egg, makeopenings for steam to escape. Put in a preheated 190 ° C oven and bake until the cakes are golden, 25-30 minutes. Serve hot or warm.
If you want to lean more filling, use cream instead of fillet broth (measure out 250 ml), then you will need to cook longer mushroom sauce, so that it thickens.