Baking made from puff pastry and chicken fillet. Layered pie with chicken and cheese. Puff pastry pie with chicken and mushrooms - recipe with photo

My favorite puff pastry pie with chicken, because it is very quick and easy to prepare, and it tastes rich and so delicious that you can’t tear yourself away from it. Some housewives prefer to make puff pastry themselves, but those who don’t have much time use store-bought dough. That's what I do too. The main thing is to choose a quality product and defrost it to the correct consistency. As a rule, such pies are prepared with vegetables, meat or even fish. I most often choose chicken meat, since it will definitely be soft and tender, and if you add vegetables and hard cheese, the pie will turn out juicy and nutritious. To make the filling juicy, you need to add a couple of tablespoons of rich sour cream.

There are many recipes for puff pastry pies, because such a dish is tasty, satisfying and quite a lot, so it is suitable for both a family dinner and a holiday table.

And this one will surprise you with its taste, as well as its simple preparation.

Ingredients

• Store-bought puff pastry – 500 gr.
• Chicken fillet – 1 pc. (300 gr.)
• Carrots – 1 pc.
• Onions – 1 pc.
• Champignon mushrooms – 120 gr.
• Egg – 1 pc. boiled and 1 pc. raw for lubrication
• Hard cheese – 150 gr.
• Sour cream – 2 tbsp. spoons
• Sunflower oil – for greasing the mold and frying
• Salt – 1 teaspoon
• Ground black pepper – 1/3 teaspoon

How to cook layer pie with chicken and mushrooms

To prepare a closed pie, you must first defrost the store-bought dough (about 1 hour), dividing it into two parts: the first is a larger piece, we will use it on the bottom layer, the second is a smaller piece to cover the top of the pie. Be sure to sprinkle the surface of the table with flour, and then leave the dough to defrost, then it will not stick.

Wash the chicken fillet and cut into small pieces.

Peel the onion and cut into medium-sized cubes.

Grate the peeled carrots on a coarse grater.

Now you need to fry the meat a little in a heated frying pan with vegetable oil, for a few minutes on each side.

Next, add the prepared onions and carrots to the meat. Add a little salt and pepper. Simmer for 10 minutes, stirring constantly.

We clean the champignons not too thinly, into equal slices.

Add them to the rest of the vegetables and chicken, add a little more salt and pepper. After 5 minutes, add sour cream and continue cooking for 15 minutes, with the lid closed. Then remove from heat and cool.

While the vegetables and meat are stewing, let’s work on the already defrosted dough. First, roll out a large piece of dough, 0.5 cm thick, so that it becomes a square, but suitable in size for the baking pan, place it on the bottom of the pan, greased with vegetable oil. And we make the second piece a little thinner, but the same size; we need it to cover the top of the pie.

Place the finished cooled filling on the dough.

Rub one boiled egg on top. Boil the egg ahead of time so you have it on hand.

Next, generously add grated hard cheese.

Cover the pie with the second piece of rolled out dough. I put a cross on the cross. Carefully seal the edges of the dough. Brush the top with one raw egg. Place the covered pie in an oven preheated to 200 degrees for 40-50 minutes, until fully cooked.

Cool the finished pie and cut into pieces. Now it can be served. I think it will delight your guests and loved ones with its taste!

Tips on how to make chicken pie from ready-made puff pastry

1. There are two types of puff pastry: yeast and regular puff pastry. I always buy yeast, then the baked goods turn out very airy and tasty.

2. You can add the following vegetables to the filling: tomatoes, bell peppers, broccoli, eggplant.

3. For a golden crust, you can grease the pie with: milk, sour cream, melted butter.

4. You don’t need to bake the pie for a long time, the main thing is that your dough has time to prepare. Usually the package indicates how long it should be baked. And it also depends how thinly you roll it out.

Chicken puff pastry pie is the best snack or picnic snack.

Preparing delicious puff pastries is not particularly difficult these days.
Ready-made puff pastry can be purchased at any store, so even inexperienced housewives can please their family and friends with delicious, aromatic pies.

Ingredients

• Puff pastry without yeast - 500g.

For filling:

• Chicken fillet-500g (or turkey fillet).
• Butter-40-50g.
• Bow-1 pc.
• Mustard-1 tsp.
• Freshly ground pepper.
• A pinch of sugar.
• Salt.

STAGE 1

Thaw the dough at room temperature.
While the dough is defrosting, prepare the filling.
Cut the chicken fillet into small cubes. It is convenient to cut slightly frozen fillets.

STAGE 2

Peel the onion, wash it and cut it into cubes. Add onion, mustard and a pinch of sugar to the chopped fillet. Season with salt and pepper to taste. Stir and let stand to marinate.

STAGE 3

Cut the defrosted dough into squares with a side of 7 centimeters.

STAGE 4

Then roll out the squares to a size of 10 centimeters.

STAGE 5

Brush the edges of the squares with beaten egg. Place 1 tablespoon of filling and a small piece of butter in the middle of the squares.

STAGE 6

Fold the dough in half diagonally and cover the filling. Pinch the edges of the dough well.

STAGE 7

Lightly grease a baking tray with oil or line it with baking paper. Place the pies on a baking sheet. Brush the surface of the pies with beaten egg and prick with a toothpick or fork.
Bake in an oven preheated to 200 degrees for 20-25 minutes.

Chicken puff pastries can be served with broth seasoned with herbs and garlic. BON APPETIT!

This is an easy recipe for snack pies made from ready-made puff pastry. Snack pastries can be classified as both main courses and snacks, depending on what they are served with. If the pies are hot, and they are part of a meal that also includes salad and compote, then this is a real lunch. Cooled pies will serve as an excellent snack if you take them with you to work.

Puff pastry pies with chicken made from ready-made puff pastry yeast dough are a very good way out when you are short on time. Gherkins and olives give the filling a special taste and juiciness.

Ingredients

• chicken fillet 300 g
• onion 2 pcs. medium size
• pickled gherkins 100 g
• marinated olives 80 g
• butter 100 g
• salt to taste
• ready-made puff pastry yeast 450 g (1 pack)

How to make chicken pies from ready-made puff pastry

Remove the dough from the refrigerator and let it defrost at room temperature. You should not defrost the dough in the microwave, because it will defrost unevenly. While the dough is defrosting, prepare the filling for puff pastries. Cut the chicken fillet into very small cubes. It’s good if you get cubes with a side equal to five millimeters. To ensure that the cubes are even and small, start cutting them when the meat is not yet completely defrosted (if your chicken fillet was frozen). Cut the olives into rings, the gherkins into circles. Also cut the onions into cubes.

Melt the butter in a frying pan and fry the onions in it until soft.

When the onion is soft, add the chicken to the pan. Fry the fillet along with the onion until cooked, add salt at the end.

Place the gherkins and olives in the pan and fry the filling for another 3-4 minutes.

Transfer the prepared filling for puff pastries into a bowl and cool.

When the dough is sufficiently defrosted, roll it out and cut into squares. The side of the square should be about ten centimeters.

Place a tablespoon of filling on one part of the square. Fold the square along the diagonal to create a triangle. Seal the dough by pressing it with the back of a fork.

Bake puff pastries with chicken filling in the oven, preheated to 200 degrees. Baking time – 25-30 minutes.

Cool the finished puff pastries with chicken filling slightly and serve immediately. It’s very tasty to wash down these pies with cold milk.

Since the filling of puff pastries contains gherkins and olives, the pies turn out to be very juicy and piquant in taste.

It’s best to start getting acquainted with snack pies with meat fillings with chicken: tender, not too high in calories, and it turns out very tasty, even if there are mistakes in preparation. Puff pastry is one of the most versatile types of dough: it is ideal for both sweet dishes and and for savory ones. Many people love baking from puff pastry, and even simple snack crackers made from it are eaten with lightning speed. No wonder: light and airy, tender, crispy layers just melt in your mouth.

But the process of preparing puff pastry is labor-intensive, and it does not always work out. Fortunately, ready-made dough is sold in stores. You just need to defrost it, after which you can immediately begin magical manipulations: prepare puff pastries, tartlets, bagels from it. Or bake a full-fledged chicken pie. Chicken puff pastry pie is amazingly delicious! In addition, a hearty dish can be prepared in just half an hour!

For those who still want to cook at home.

As a filling, I used the most tender part of the chicken - fillet. This type of meat cooks very quickly. To make the filling even juicier and more tender, onions and cheese are added to it. The result is a gorgeous chicken pot pie, with a crispy puff pastry shell on the outside and a tender, juicy filling on the inside.

Cooking time: 30-35 minutes

Ingredients

To prepare a chicken pie measuring 20*25 cm you will need:

• 450-500 grams (1 package) yeast-free (unleavened) puff pastry
• 2 medium chicken fillets
• 1 medium onion
• 100 grams of hard cheese
• salt, pepper - to taste
• 1 egg for brushing

Preparation

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Thaw the puff pastry and divide it into two parts. Roll one part into a layer 1.5-2 mm thick.



Place a sheet of parchment on a baking tray and place the rolled out dough on it.
Now prepare the minced meat filling for the pie. Cut the chicken fillet into pieces approximately 1 cm in size.
Salt and pepper the meat.



Then peel the onion and cut it into thin quarter rings.
Grate the hard cheese on a coarse grater.



Add the onion and cheese to the meat and mix the minced meat thoroughly.



Place the filling on the dough and smooth it out, leaving free edges on each edge (about 3 cm).



Roll out the second half of the dough into the same size as the first half. This will be the top of the chicken pot pie. Prick the dough frequently with a fork to allow excess air to escape through these holes while baking.



Beat the egg and brush it onto the free edges of the dough on which the filling is spread. Then cover the pie with the second layer of dough and use your fingers to press it against the bottom layer so that they are better connected and the meat juice does not leak out.
Using a knife or roller, cut off excess dough around the edges.



Brush the top of the pie generously with beaten egg.



Bake the pie at a temperature of 200-210 degrees for 20-25 minutes. Its surface should become a pleasant golden color.
After removing the finished pie from the oven, let it cool for 10-15 minutes. During this time, the juice inside will thicken a little and become like a sauce.
Cut the chicken pie into portions and serve. Bon appetit!

ON A NOTE

Chicken pie can be prepared in combination with different ingredients. Here are the options:

1. Chicken fillet, champignon mushrooms, green onions - this is a classic combination.
2. Chicken fillet, butter + vegetable oil, onion - fry everything, add grated cheese, then add nutmeg and pour cream over everything - it turns out almost “bechamel sauce”.
3. Chicken fillet pie with vegetables. Almost any vegetables are suitable for chicken: potatoes, broccoli, regular white cabbage, sweet bell peppers, herbs, etc. Try different options.

I always coat my chicken pot pie with egg to get a nice, glossy crust. You can sculpt shaped dough on top, as in. Or make a beautiful lattice, like in this one. Bon appetit!

Chicken pie made from puff pastry © Magic Food.RU

There are a great many recipes for chicken pies, because chicken is an affordable product, and there are very, very many options for its preparation. I suggest making an excellent chicken pie from puff pastry. It is good both hot and cold, so you can bake it in advance and take it with you to the country house, picnic or trip out of town. It turns out delicious, fast and very appetizing! Get to work, friends!

To make puff pastry chicken pie we will need:

• Chicken fillet - 600 g (both breast and thigh are suitable)
• Carrots - 2 pcs. (large)
• Onion - 2 heads (large)
• Garlic - 2 cloves
• Butter - 3 tbsp. spoons
• Cheese - 50 g (almost any will do: “Russian”, “Kostromskoy”, “Suluguni”, “Creamy”, etc.)
• Salt, pepper - to taste
• Yeast-free puff pastry - 1 package (2 layers, ready-made)
• Flour - 2 tbsp. spoons
• Egg - 1 pc. (to grease the top of the cake)

How to make chicken pie from puff pastry without yeast

1. Boil the chicken fillet in water salted to taste for 40-45 minutes. You can add a few black peppercorns, bay leaves and 2-3 cloves for flavor. The broth can later be used as a base for soup, sauce or gravy. Cool the meat to room temperature so you can cut it.
2. The next step is to prepare the filling for our pie. To do this, each component must be fried separately in butter. Melt a tablespoon of butter in a frying pan before frying each component. At this step, you can remove the dough layers from the packaging to let them rest at room temperature.
3. Finely chop the finished chicken fillet, place it in a frying pan and fry for 5-7 minutes over medium heat, stirring constantly. During the frying process, add finely chopped garlic or garlic pressed through a garlic press. At the end of frying, add 2 tbsp. spoons of the broth that remains after cooking the chicken fillet and put it in a cup, where we will combine all the ready-made ingredients for the filling.
4. Three carrots on a coarse grater, put them in a frying pan and fry for 10-12 minutes with butter, stirring constantly, until the carrots become soft and beautiful in appearance. After this, add to the fried chicken fillet.
5. Finely chop the onion and sauté in butter for 3-5 minutes until evenly golden. After this, add to the rest of the filling components.
6. Grate the cheese on a coarse grater and add to the rest of the filling ingredients for our puff pastry chicken pie. Season the filling with pepper, salt and gently mix until smooth.
7. Preheat the oven to 190°C. Sprinkle the work surface with flour and roll out the puff pastry thinly to the size of the baking tray on which we will bake the pie. Leave the edges of the dough 3-5 cm so that you can pinch it. We transfer the rolled out layer to a baking sheet, spread the entire filling evenly on it, distributing it over the entire area of ​​the sheet.
8. Now roll out the second layer of puff pastry to approximately the same size - slightly larger than the size of the sheet. We cover our pie on top, and pinch the edges of the bottom and top sheets of dough together, forming a pattern along the edges of the pie. You need to carefully pinch along the entire perimeter of the pie so that the filling does not leak out and burn.
9. Beat the egg with a fork in a small bowl with a pinch of salt and gently brush the entire surface of the pie, including the sides, so that they are beautifully baked and golden. That's it, put our pie in the oven for 20-25 minutes. Since the pie filling is ready, all we have to do is bake the puff pastry, which, as you know, bakes quite quickly. As soon as the pie turns golden, you can remove it from the oven.

And now our puff pastry chicken pie is ready!

Let it sit for 10-15 minutes, covered with a dry towel, and then you can serve. To serve, cut the pie into squares into equal pieces.