How to make chicken chicken: 8 recipes for a hearty and delicious pie

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook the way it was customary in Russia, or choose simple modern options.

Classic kurnik made from yeast dough with pancakes, rice and mushrooms

Ingredients

8-10 pancakes

For the test:

• 1 glass of milk;
• 25 g live yeast;
• 1 tablespoon sugar
• 500 g flour;
• 100 g butter;
• 1 egg;
• ¹⁄₂ teaspoon salt
• 1 egg yolk to brush over the cake.

For the chicken filling:

• 2 chicken fillets;
• salt to taste;
• 1 bay leaf;
• 1 bunch of parsley;
• 1 bunch of dill;
• ground black pepper to taste.

For the mushroom filling:

• 300 g of mushrooms;
• vegetable oil to taste;
• 1-2 onions;
• salt, black pepper - to taste.

For the rice and egg filling:

• 1 cup rice
• 2 glasses of water;
• salt to taste;
• 3 eggs;
• a bunch of green onions;
• ground black pepper - to taste;
• 50 ml heavy cream or sour cream.

Preparation

Bake the pancakes first.

Then do the dough. Heat the milk until it is slightly warm, but not hot. Chop the yeast into a separate bowl, pour in half of the milk and stir to avoid clumps. Add sugar and 2-3 tablespoons of sifted flour, stir again. Put in a warm place for 15–20 minutes so that the dough rises.

Melt the butter. Sift the remaining flour into a separate bowl, make a depression in the middle, add an egg there, salt and stir. Then add milk and melted butter. Stir again and add the dough. Spoon as long as the dough permits.

Then transfer the blank to the table and knead with your hands. You can add a little flour to prevent the mass from sticking. Smooth and elastic dough, place the dough in a bowl, cover with a towel and put in a warm place for 1–1.5 hours, so that it increases by 2–2.5 times.

Boil the chicken in water with salt and lavrushka. Cool the cooked meat and tear into pieces. Add chopped herbs, salt, pepper and a little broth to it, mix and cover.

Chop the mushrooms into small pieces and sauté in hot oil until they are twice fried. Remove from heat and transfer to a bowl. Cut the onion into small cubes and fry in the same skillet until golden brown. Add mushrooms, salt and pepper.

Boil rice in salted water and cool. Hard boil the eggs, peel and cut into small pieces. Combine with cooled cereals, chopped herbs, salt, pepper, cream or sour cream.

Divide the dough into two unequal parts: one should be about one and a half times larger than the other. Roll out the small part so that it is a couple of centimeters larger than the pancakes.

You can leave a few centimeters more if you want to decorate the cake around the edges with braided elements.

Lay parchment on a baking sheet, grease it with oil and cover with rolled dough. Now put together the pie: pancake - chicken - pancake - rice with eggs - pancake - mushrooms. Repeat to create a slide.

Roll out a large piece of dough and carefully cover the chicken. Join the edges nicely with the bottom layer.

Decorations can be made from scraps of dough.

Cut a small hole in the center to allow steam to escape. Brush the yolk on the cake.

Place the chicken in an oven preheated to 180 ° C and bake for 30-40 minutes. When the cake is browned, take it out and serve.

Jamie Oliver's Simple No-Pancake Chicken

Ingredients

For the test:

• 125 g butter;
• 125 g cream cheese;
• 2 eggs;
• 200 g flour;
• 2 teaspoons baking powder
• 1 teaspoon of salt.

For chicken and mushroom filling:

• 500 g chicken fillet;
• 2 cloves of garlic;
• 2 onions;
• 400 g of champignons;
• 2 tablespoons olive oil
• 1 rounded tablespoon flour;
• 200 ml of heavy cream;
• ¹⁄₂ bunch of parsley;
• ¹⁄₂ lemon;
• 1 nutmeg

For the rice filling:

• 200 g of rice;
• 500 ml of chicken broth.

For the egg filling:

• 4 eggs;
• a bunch of dill.

Preparation

Whisk in butter, cream cheese and 1 yolk. In a separate bowl, combine flour, baking powder and salt and gradually add to the butter and cheese mixture. Knead the dough, wrap in plastic wrap and refrigerate for half an hour.

Boil the chicken, do not pour out the broth. Chop the garlic, onion and mushrooms finely. Sauté the garlic and onion in hot oil for about 5 minutes. Add mushrooms and fry for another 5 minutes. Add flour, cream and 250 ml chicken stock and mix well. Bring to a boil. Reduce heat and let the mixture thicken.

Add finely chopped parsley, juice of half a lemon and a little grated nutmeg to the sauce. Next, toss the chicken pieces into the skillet.

Boil rice in chicken broth: first bring to a boil, then reduce heat and hold for another 15 minutes until the grains absorb the liquid. Remove from the stove and fluff the rump slightly with a fork.

Chop the boiled eggs and dill finely and mix well in a separate bowl.

Take a dish about 24 cm in diameter. Lightly oil it and place on the bottom ¹⁄₃ of the rice. Spread ½ chicken and ½ egg filling on top. Repeat the layers so that rice is on top.

Roll out the dough, cut out a circle slightly larger than the diameter of the mold, and seal the cake. Make a hole in the center. Make decorations from the scraps. Beat the egg and brush over the chicken.

Bake it in an oven preheated to 180 ° C for 25-30 minutes.

Shortcrust pastry chicken with pancakes, potatoes and mushrooms

Ingredients

8-10 pancakes

For the test:

• 300-350 g flour;
• salt to taste;
• 60 g butter;
• 50 g sour cream;
• 50 g mayonnaise;
• 60 ml of milk;
• 1 egg - grease the pie.

For filling:

• 300 g chicken fillet;
• 1 onion;
• vegetable oil to taste;
• 200 g of mushrooms;
• 1 egg;
• salt, black pepper - to taste;
• 2 potatoes;
• a bunch of greens.

Preparation

Bake pancakes.

Now do the dough. Sift flour into a separate bowl and season with salt. Cut cold butter into pieces, add to flour and grind into crumbs.

Combine sour cream, mayonnaise and milk in a separate container. Gently pour the mixture into the flour and knead to a soft dough. Put it in a plastic bag or wrap it with cling film and refrigerate for half an hour.

Chop the chicken and onion and fry in a preheated skillet with vegetable oil. Chop and fry the mushrooms separately. Combine them with chicken and grind with a blender. Add the egg, salt, pepper and beat.

Peel the potatoes, cut into small cubes and add to the chicken and mushroom mixture. Sprinkle with chopped herbs.

Divide the dough into two unequal pieces. Roll the smaller one not too thin. Lay parchment on a baking sheet, and on top lay out a layer of dough and several layers of filling and pancakes. The last layer should be the filling.

Roll out the second slice of dough, cover the pie and secure. Make a hole in the center, decorate the chicken and brush with an egg.

Place the cake in an oven preheated to 180 ° C for 40 minutes.

Quick chicken without pancakes with potatoes and mushrooms

Ingredients

For the test:

• 3 eggs;
• 1 glass of sour cream or mayonnaise;
• 1 glass of water;
• 450 g flour;
• salt to taste.

For filling:

• 200 g chicken fillet;
• 100 g of mushrooms;
• 1-2 onions;
• 1 large potato;
• salt, black pepper - to taste;
• greens (parsley, dill, green onions) - to taste.

Preparation

Beat the eggs and combine well with sour cream or mayonnaise and water. Pour in the sifted flour gradually so that no lumps form. Season with salt and stir until smooth. The dough will be runny.

Cut the chicken into small pieces, the mushrooms into slices, the onion into rings. Grate the peeled potatoes on a coarse grater. Season the chicken with salt and pepper.

Cover the mold with parchment and grease it with oil. Pour in half the dough. Distribute the chicken pieces, then the onion rings, then the mushrooms. Add salt and pepper. Lay out the grated potatoes. Pour out the remaining dough.

Place the pie in an oven preheated to 180 ° C for 45-60 minutes and bake until golden brown.

Kurnik made from yeast-free dough with pancakes, rice, mushrooms and cheese

Ingredients

8-10 pancakes

For the chicken filling:

• 4 chicken thighs;
• salt to taste;
• 100 g of cheese;
• greens to taste;
• black pepper to taste.

For the test:

• 200 g butter;
• 200 g sour cream;
• 1 egg;
• ½ teaspoon salt;
• 1 teaspoon baking powder
• 450-550 g flour;
• 1 egg yolk, brush over the cake.

For the mushroom filling:

• 350 g of mushrooms;
• 2 onions;
• vegetable oil to taste;
• salt, black pepper to taste.

For the rice and egg filling:

• 100 g of rice;
• 1 egg;
• 25 g butter;
• salt, black pepper to taste.

Preparation

Bake pancakes.

Boil the chicken in salted water. Do not pour out the broth, you will need it at the very end. Peel, remove bones and chop the meat finely. Grate the cheese on a coarse grater and combine with chicken, chopped herbs, salt and pepper.

Now do the dough. Melt the butter. Add sour cream, egg, salt to it and mix well. Combine baking powder with flour and add a little to the butter mixture. Knead a soft dough. When it stops sticking to your hands, wrap it in a plastic bag or plastic wrap and put it in the refrigerator for half an hour.

Cut the mushrooms and onions into small cubes. Add vegetable oil to a preheated frying pan, put onions and sauté until golden brown. Add the mushrooms and continue to fry, stirring occasionally, until all the liquid has evaporated. Season with salt and pepper.

Boil the rice and rinse it under running water. Cut hard-boiled eggs into small pieces. Combine them with rice, melted butter, salt and pepper.

Remove the dough, dust the table with flour and knead again. If you are going to sculpt cake decorations, cut a small piece and put it in the refrigerator.

Divide the dough in two. Roll one into a layer about 5 mm thick. Line the baking sheet with parchment and lay out the dough. Now collect the chicken: pancake - chicken with cheese - pancake - rice with egg - pancake - mushrooms. Repeat layers.

Roll out the other half of the dough and cover the pie. Secure the edges, as if weaving them into a bundle. Decorate the chicken with scraps of dough, brush with yolk and make a hole in the center.

Place the baking sheet in an oven preheated to 190 ° C for half an hour. Take out the chicken and pour 30-35 ml of chicken broth into the hole.

Place the cake in the oven again for 15-20 minutes.

Shortcrust pastry chicken without pancakes, but with potatoes

Ingredients

For the test:

• 2 egg yolks;
• 200 g margarine;
• 200 g sour cream;
• a pinch of salt;
• ½ teaspoon sugar;
• 1 bag of baking powder;
• 2-3 cups flour.

For filling:

• 300-400 g chicken fillet;
• salt, black pepper - to taste;
• 1 onion;
• 400-500 g of potatoes;
• a few slices of butter - optional.

Preparation

Combine yolks with margarine. Add sour cream, salt, sugar, baking powder and stir. Gently add the sifted flour. When the dough becomes difficult to stir with a spoon, transfer it to a floured table. Knead the mixture with your hands until it stops sticking. Wrap the soft and elastic dough in plastic wrap and refrigerate for half an hour.

Cut the chicken into small pieces, add salt, pepper and chopped onion. Chop the potatoes into slices or grate on a coarse grater, salt.

Divide the dough into two unequal pieces. Set the smaller one aside, and roll the larger one not too thin.

Place the rolled dough on a greased baking sheet. Spread the potatoes and chicken and onions on top. You can add a few pieces of butter to make the filling more tender.

Roll out the second slice of dough and cover the pie with it. Staple and trim the edges nicely. Cut a hole in the middle.

Put the cake in an oven preheated to 180 ° C for 20 minutes. Then take it out, pour 50 ml of water into the hole, send it back to the oven and bake until golden brown.

Bake?

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Puff pastry chicken with pancakes, rice and mushrooms

Ingredients

• 8-10 pancakes;
• 500 g of puff yeast dough.

For the chicken filling:

• 1 chicken breast;
• 1 tablespoon flour (flat);
• 225 ml of milk;
• salt, herbs - to taste.

For the rice and egg filling:

• 100 g of rice;
• 3 eggs;
• butter to taste;
• green onions, salt to taste.

For the mushroom filling:

• 300 g of mushrooms;
• 1 onion;
• vegetable oil to taste;
• salt to taste.

Preparation

Bake pancakes.

Boil the chicken. Separate the meat from the bone and chop finely. Pour flour into a preheated frying pan, lightly fry and pour in milk. Stir until the sauce is thick and smooth. Add chicken, chopped herbs and salt to it. Stir.

Boil rice and eggs, cool. Chop the eggs finely and mix with the cereal. Add butter, chopped green onions, salt and stir.

Chop mushrooms and onions finely. Saute the onions in hot oil until golden brown, add mushrooms and salt, fry until tender.

Divide the dough into two unequal pieces. Roll out the smaller one so that it is slightly larger than the pancake, and place on a greased baking sheet. Assemble the pie: pancake - chicken - pancake - rice and eggs - pancake - mushrooms. Repeat. The pancake should be the last layer.

Roll out the remaining dough, cover the filling with it. Secure the edges. Make decorations from the dough scraps. Hole a hole in the middle of the pie and brush the top with an egg.

Place the chicken in an oven preheated to 180 ° C for 20-30 minutes.

Remember?

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Classic kurnik made from yeast-free dough with pancakes, buckwheat and mushrooms

Ingredients

8-10 pancakes

For the test:

• 1 tablespoon sugar
• salt to taste;
• ½ glass of milk;
• 3 cups flour;
• ½ teaspoon baking powder;
• 3 tablespoons of butter;
• 2 tablespoons sour cream;
• 1 egg.

For buckwheat filling:

• ½ cup buckwheat;
• 1 egg;
• parsley to taste;
• 1 tablespoon butter
• salt to taste.

For the chicken filling:

• 500 g chicken fillet;
• 2 tablespoons of butter;
• 1 teaspoon flour;
• salt, black pepper to taste.

For the mushroom filling:

• 150 g of mushrooms;
• 1 tablespoon butter
• salt, black pepper to taste.

Preparation

Bake pancakes.

Dissolve sugar and salt in warm milk, gradually add half of the flour and mix well. While stirring, add the remaining flour and baking powder. Now add melted butter and sour cream, knead the dough and leave it to rest.

Boil buckwheat and an egg. Chop the cooled egg and chop the herbs. Combine with cereals, oil and salt.

Boil and chop the chicken finely. Do not discard the broth. Heat oil in a frying pan, add flour, some chicken broth, salt, pepper and stir. Place the chicken in the sauce and cook for 10 minutes, stirring occasionally.

Chop the mushrooms, toss them into the skillet with melted butter and fry for 5 minutes, adding the chicken broth little by little. Season with salt and pepper, remove from heat and cool.

Divide the dough into two unequal pieces. Roll out the smaller one, not too thin, and place on a greased baking sheet. Lay out the chicken, mushroom and buckwheat filling in turn, making layers of pancakes between them.

Roll out most of the dough. Cover the cake with it, pinch the edges and make a hole in the center. Decorate the chicken with scraps of dough and brush with an egg.

Place the cake in an oven preheated to 200 ° C for 30 minutes.

Cook?

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Universal recipe for chicken pancakes

Ingredients

• 1 egg;
• salt to taste;
• 75 ml boiling water;
• 75 ml of milk;
• 6¹⁄₂ tablespoon flour
• 2 teaspoons of vegetable oil + a little for lubrication.

Preparation

Whisk the egg and salt into a lather. Pour in boiling water first, and then milk, without ceasing to beat. Sift flour, add it and vegetable oil to eggs with milk and knead to a homogeneous dough.

Bake pancakes in a greased skillet in a heated skillet.

Experiment?