Open Pie with Chicken and Mushrooms Recipe
Mushrooms! When they are, if not in the fall. True, there are no fresh wild mushrooms, but now we have mushrooms, and you can eat them all year round. That’s what progress has come to! I bring to your attention a very tender and juicy pie that the whole family will definitely like! Reminds me of Lauren, but the composition is different.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Dough:
Filling:
Casting:
Instructions
  1. For the preparation of products. The oil should become soft.
  2. Mix softened melted butter with egg, add water, salt. Mix it.
  3. Add flour, knead soft dough, wrap in foil, put in the refrigerator for 30 minutes.
  4. Finely chop the onion.
  5. In a deep frying pan, fry the onion in vegetable oil until golden brown, add the mushrooms, cut into plates, and fry everything together until the liquid evaporates. A few beautiful plates of mushrooms to leave for decoration.
  6. Boil the breast until tender, disassemble into pieces.
  7. When the liquid has evaporated, add chicken, salt, pepper and herbs to the mushrooms. Mix everything together. If desired, add your favorite spices.
  8. Preheat the oven to 180*C. Lubricate the detachable mold d 22-23 cm with butter. Roll out the dough, put it into a mold, form a side.
  9. Beat the eggs with a fork, add cream and cheese, mix well.
  10. Put the filling on the dough, pour the cheese and cream mixture evenly.
  11. We put it in a hot oven. After 20 minutes, remove the mold from the oven and put the previously postponed mushroom slices on the filling.
  12. Return the pie to the oven and bake until cooked.
  13. Cool the cake a little in the mold, then remove it from it and put it on the grill. Cover with a napkin. When the pie is completely cooled, put it on a platter or plate. Garnish with dill greens.
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