Juicy chicken pie on rye-wheat dough or any of your choice (oven or Princess pizza oven)

Juicy chicken pie on rye-wheat dough or any of your choice (oven or Princess pizza oven)

Category: Bakery products

Ingredients
Yeast dough of your choice	350 g
Chicken breast	1 large
Bulb onions	2 pcs. medium size
Fresh potatoes	2 pcs. medium size
Cooked smoked brisket	50 g
Cream	2-3 st. l.
Salt	0.5 tsp
Ground black pepper and seasoning	Taste
Greens	taste
Butter for lubricating the top	1 tbsp. l.
Vegetable oil for sautéing onions	1 tbsp. l.
Hard cheese	30 g

Cooking method

The main thing in this cake is an amazingly tasty filling, which turned out after several experiments with the ingredients. It is this filling that I want to bring to your attention, because it pleased the guests and all the eaters in our family.
Any dough can be used, yeast and flaky, lean and slightly sweet, depending on the situation and preferences.
- First of all, peel two medium potatoes, cut them into small cubes, no larger than (0.5 cm x 0.5 cm) and fill them with boiling water in order to remove excess starch and so that the potatoes in the pie are guaranteed to be soft.

- Take two chicken fillets from a large chicken breast and cut them into small pieces.
- Chop two medium onions and fry half until soft in a small amount of oil or with a small piece of cooked-smoked brisket.

- In a bowl, mix potatoes, chopped chicken meat, fried and fresh onions, a couple of pinches of hops-suneli, pepper and salt, add cream and sprinkle with chopped herbs, mix well and transfer to a thinly rolled layer of dough. Sprinkle the filling with good grated hard cheese - cheddar or parmesan - just for flavor.

- Then we cover the filling with the second layer of dough, pinch the edges well so that the juice does not leak out and the filling turns out juicy in the pie. We make a hole in the middle for the steam to escape and bake at 180 degrees until tender.
- Take the cake out of the oven, grease the top with butter, cool a little and remove it from the mold or remove it from the baking sheet, transfer it to a wooden board. This should be done to prevent the bottom of the cake from sweating and staying dry.
I don't have time to make a photo session of the finished pie and slices in a cut ...

The pie, which in the main photo, was baked in the Princess pizza oven for about 20 minutes, laid out on a pizza grid and in a cold oven.

The dish is designed for

8-10 servings

Note

In this particular case, I used a revised recipe for a basic pizza dough from Y. Vysotskaya from the book "Let's Eat at Home", since I couldn't get a normal dough according to the recipe. After all, a pinch of salt per 500 g of wheat and 150 g of rye flour is, I think, too little for an uncomfortable dough, and 650 ml of water and 2 tbsp. l. there is too much milk for the given amount of flour. Typos may have crept in. Therefore, the recipe had to be changed.
This dough is closer to bread dough, and it is with it that I use the brisket. Use this dough if you want a low-calorie pie in that rustic style. The recipe and my changes are here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=395057.0
With a richer dough, without adding rye flour, I consider the use of bacon superfluous. The filling is still very tasty.

[Rada-dms]

Rada-dms, how delicious it looks, I can smell it through the monitor. We must also make such a yummy.

[Rada-dms]

Rada-dms, class !!!
I really want such a cake.
And now the question is, two large breasts, are they two halves from the breast, or are they two whole? Our breasts are not sold entirely, but in half, in such a neat boat.
Can you weigh it next time? Well, to make it clear

You can also put potatoes in the microwave for a few minutes so that they can be fried later in a pie.

What a beautiful pie I took to bookmarks

[Rada-dms]

Rada-dms, I will definitely try this filling for the closed pie in Princesses, definitely bookmark!

I bake this on shortcrust pastry, without cheese. This pie (we called kurnik) was made mainly on holidays by my grandmother, then my mother, but I did not write down the recipe and there was no one to ask ...
My daughter began to ask to bake kurnik "like grandma's", and I found a recipe on the Internet! There are many recipes for "Kurnik", there are puff ones with pancakes, buckwheat, mushrooms, etc. But I prefer just with chicken and potatoes, this is a taste from childhood ...

Thank you, I stole the secrets of the juicy filling in the bookmarks

Thanks to the author for the recipe!

Delicious pie with an unusual pastry and hearty aromatic filling.



Hell in Princesse. Poor stove, puffed and held the pie with all her might

[Rada-dms]

And now the question is, two large breasts, are they two halves from the breast or are they two whole? Our breasts are not sold entirely, but in half, in such a neat boat.
Can you weigh it next time? Well, to make it clear

Lereshka, dear, have you changed your mind to bake this pie yet, in four years?
Take a whole big breast, or two large halves, you can even take three!

You can also put potatoes in the microwave for a few minutes so that they can be fried later in a pie.

Great advice!

Rada-dms, how delicious it looks, I can smell it directly through the monitor. We must also make such a yummy.

Thank you for the praise, do it, it's going well in the fall!

What a beautiful pie I took to bookmarks

Irishka, something you haven't seen for a long time! make my cake and come and eat together!

Rada-dms, I will definitely try this filling for the closed pie in Princesses, definitely bookmark!

Natasha, let me remind you of the promise! I haven't done it myself for a long time, but here I remembered, went into the recipe, and here ... I apologize for the belated answers! Thank you for your attention to the recipe!

But I prefer it just with chicken and potatoes, this is a taste from childhood ...

It's great that tastes converge! You should try just such a filling on a sandy one. It will be delicious, definitely!
But there is a lot of oil in the sand, but there is not enough, so sand is for a holiday, and this option is for every day. Tomorrow I will make my husband work as a second one.

Thank you, I stole the secrets of the juicy filling in your bookmarks

Katyusha, I will wait for execution, even for a hundred years! There will be an incentive! You've been waiting for my answer for four years?

Thanks to the author for the recipe!

Delicious pie with an unusual pastry and hearty aromatic filling.



Hell in Princesse. Poor stove, puffed and held the pie with all her might

Lenochka! The pie is gorgeous, there are a lot of fillings, and it is clear that it is juicy! It's so nice to receive such beautiful and generous reports! Thank you very much! Our princess is a super girl after all!

[Rada-dms]

Rada-dms, Olga, and if you make such a pie with puff pastry, what do you think is not too wet filling for puff pastry?
I'm just looking for something to please my colleagues for the holiday. It would be possible to cook the filling in the evening, and in the morning roll out the dough, mold the pie and put it in the oven ... - what do you think?

[Tata74]

Tata74, Tanechka, I think that the increased moisture content of the filling can cause raw breast meat. Good potatoes absorb a little juice, but where can you find this now? Maybe you should lightly fry the pieces of meat in a pan not until cooked, and then collect the pie? But I would do a trial version first, and feed the family at the same time. Then you can correct the recipe for yourself.
In principle, they make the same various pies from puff pastry ... And here one more thing, I think, must be taken into account.The finished puff pastry is baked faster than the yeast dough, so you need to make sure that the top does not burn, and the filling inside is cooked if the calde is raw or semi-raw.
Good luck! And I look forward to your results of your experiments!

Thank you! I will definitely report!

[Rada-dms]

Rada-dms, Olga, I am reporting late. She baked a pie, but did not risk it with puff pastry, made a shortbread in the evening, and baked it in the morning. It turned out well, very tasty, confirmation of this - the pie flew away in a matter of minutes. The men complimented me on my golden pens. I share part of my gratitude with you! Thank you so much!