5 incredibly delicious chicken pies

1. Pie with chicken and mushrooms

Ingredients

8 chicken thighs without bone and skin;
1 tablespoon vegetable oil;
8 strips of smoked bacon;
1 onion;
250 g champignons;
¼ bunch of thyme;
2 tablespoons flour;
400 ml chicken broth;
200 ml of milk;
400 g puff pastry;
1 egg.

Preparation

Cut the chicken into large pieces and fry in hot oil for 5-8 minutes, until browned on all sides. Arrange the chicken and place the coarsely chopped bacon in the skillet. Cook for about 5 minutes until crisp. Add the onion, sliced mushrooms and chopped thyme in half rings and sauté over high heat for 3-4 minutes, stirring occasionally.

Add flour and mix well. Pour in the broth and milk and return the chicken to the pan. Bring to a boil and simmer for another 30 minutes over low heat. Then place the filling in a tall, rimmed baking dish.

Roll out the dough about 1 cm thick, cover the filled pan with it and cut off the excess. Brush the dough with a beaten egg. Bake in a preheated 200 ° C oven for 30 minutes, until the dough rises and turns golden.

2. Chicken pies "Wellington"

Ingredients

4 skinless chicken breasts;
1 tablespoon olive oil
2 tablespoons of butter;
1 teaspoon dried rosemary
salt to taste;
ground black pepper - to taste;
several sprigs of dill - optional;
400 g puff pastry;
1 egg.

Preparation

Slice the chicken breasts in half lengthways and beat lightly. Heat the olive oil and 1 tablespoon of butter in a skillet. Fry the chicken for 4-5 minutes on each side, until browned. Combine the remaining softened butter with chopped rosemary, salt, pepper and chopped dill (optional).

Roll out the dough into a thin layer and cut into eight squares. On each of them, place a toasted breast and brush it with a mixture of butter and spices. Tie the ends of the dough together using neat patties.

Place them on a baking sheet lined with parchment, brush with a beaten egg and bake at 230 ° C for 18–20 minutes.

3. Chicken and spinach pie

Ingredients

For the test

350 g flour;
1 teaspoon salt
220 g butter;
60-120 ml of water.

For filling

2 tablespoons of butter;
1 onion;
5 tablespoons flour;
500 ml of chicken broth;
250 ml of milk;
salt to taste;
ground black pepper - to taste;
a few sprigs of parsley;
100 g frozen green peas;
2 boiled chicken breasts;
200 g spinach;
1 egg.

Preparation

Combine flour, salt and softened butter in a food processor. Add 60 ml water and knead the dough. Add more water if necessary. Wrap the dough in plastic wrap and refrigerate for half an hour. Then divide the dough in half and roll out in layers. Place one layer on the bottom of the baking dish and smooth along the sides.

Fry chopped onions in hot oil over medium heat. Add flour and stir. Pour in the broth and milk and cook, stirring constantly, until thickened. Add salt, pepper, chopped parsley, peas, finely chopped chicken and spinach. If you are using frozen spinach, you must first boil it slightly in salted water.

Place the filling on top of the dough, cover with a second layer and hold the edges of the dough firmly together. Brush the cake with a beaten egg and place in the oven preheated to 220 ° C for 35-40 minutes.

4. Pie with chicken, cottage cheese and cheese

Ingredients

400 g puff pastry;
250 g of boiled chicken fillet;
100 g of grated hard cheese;
250 g of cottage cheese;
3 tablespoons of natural yogurt;
salt to taste;
ground black pepper - to taste;
3 eggs.

Preparation

Roll out half of the dough into a layer slightly larger than the baking dish, place on the bottom and flatten on the sides of the baking dish. Puff pastry can be replaced with yeast-free. Combine finely chopped chicken, cheese, cottage cheese, yogurt and spices. Beat the eggs, add them to the filling and stir.

Place the filling in a mold and cover with the remaining rolled dough. Trim off any excess if necessary. Hold the bottom and top layers of the dough together firmly. Place the pie in a preheated 220 ° C oven for 10 minutes, then lower the temperature to 180 ° C and bake for another 25-30 minutes.

5. Pie with chicken and vegetables

Ingredients

2-3 potatoes;
1 large carrot;
100 g butter;
1 small onion;
50 g flour;
salt to taste;
ground black pepper - to taste;
½ teaspoon dried thyme;
350 ml chicken broth;
180 ml of milk;
250 g of boiled chicken fillet;
80 g frozen green peas;
80 g frozen corn;
400 g puff pastry.

Preparation

Peel the potatoes and cut them into cubes. Cut the carrots into slices. Place vegetables in a saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer for another 8-10 minutes. They should not be completely cooked. Drain and transfer vegetables to a plate.

Heat the oil in a skillet over medium heat. Fry chopped onions on it, then add flour and spices and mix well. Pour in broth and milk gradually and bring to a boil. Then cook for another 2 minutes, stirring constantly, until the mixture thickens. Place chicken pieces, peas, corn, potatoes and carrots in a skillet, stir and remove from heat.

Divide the dough in half and roll out two layers. Place one of these on the bottom of a baking dish and smooth over the sides. Place the filling inside, cover with another layer and hold the edges of the dough firmly together. Bake 35-40 minutes at 220 ° C.