Chicken and mushroom pie: photo recipes for chicken pie with broccoli, rice, cream and eggplant

Among homemade baked goods, products with complex combined fillings always stand out. Pie with chicken and mushrooms belongs to just such a category, which requires a careful approach to the preparation of the filling.

A photo recipe that illustrates the sequence of steps will help to make a delicious pie with mushrooms and chicken. And they really are on this page. You can also find other instructions on how to make a pie with mushrooms and chicken at home. Baking options with the addition of different products are offered. Choose a suitable recipe for chicken mushroom pie and experiment, surprising your household with an unusual delicious taste. And each recipe with a photo will show a chicken pie with mushrooms in a ready-made form, served for serving.

Chicken and Mushroom Puff Pie Recipe

The ingredients for this chicken and mushroom puff pastry recipe are:

1 kg of fresh puff pastry.

Filling:

500-600 g of boiled chicken or turkey meat,
2 eggs,
2 cups white sauce
1 glass of cream
50 g dried white mushrooms or 10 large fresh champignons,
2 glasses of cognac.

White sauce:

1 tbsp. l. butter,
1 tbsp. l. wheat flour of the highest grade,
2 cups chicken stock

Grease: 1 egg.

Cooking method.

Roll out the puff pastry 7–8 mm thick, put the filling in an even layer, cover with the top layer of the dough, pinch the edges, prick with a fork, brush with an egg, bake.

Sauce: Heat good, high-quality butter in a frying pan. When the butter has dissolved, add the wheat flour and, stirring continuously, bring the mixture and flour to a homogeneous mass. Then gradually pour in the chicken broth in a thin stream. With continuous stirring, bring the sour cream until thick and season with salt.

Filling: add cream and 2 yolks to the white sauce, mix well. Then add boiled, very finely chopped white chicken or turkey meat, boiled and also finely chopped porcini mushrooms or champignons and, with continuous stirring, bring on low heat until thick, then cool. Add 2 glasses of cognac or rum to the chilled filling, season with salt and nutmeg.

Bake the cake at 240 ° C until browning. The readiness of a puff pastry pie can be determined as follows: if the corner of the pie is lifted with a knife or a spatula, and it does not bend, then the dough is well baked - the pie is ready.

Serve puff pastry in Count's style with noble drinks to the festive table, its taste is magical.

Yeast pie with chicken and mushrooms

Yeast pie with chicken and mushrooms is prepared on a special dough, for which we take:

4 cups flour
2 tbsp. l. Sahara,
4 eggs,
1 tsp salt,
50 g butter
1 tbsp. l. sunflower oil,
5 g dry yeast
1 glass of milk.

Filling:

1 kg of fresh mushrooms (400 g boiled),
2-3 dried mushrooms (white, boletus),
300 g chicken fillet,
3 onions, 1 tbsp. l. butter,
salt,
pepper,
dill and parsley.

Cooking method.

Mix flour with yeast. Heat milk to 40 ° C, dissolve salt and sugar in it and pour into flour. Add 3 eggs and stir. Add melted butter and knead the dough. If it is thick, add milk; if it is thin, add flour.

The finished dough should stick well from the hands and the walls of the dishes.

Pour in vegetable oil last. Cover the dough with plastic wrap and proof.

Filling: crush dried mushrooms into powder. Boil fresh mushrooms, discard in a colander. Boil the fillet and chop into small pieces. Chop the onion, fry it until golden brown, add the boiled mushrooms and mushroom powder. Pass through a meat grinder. Dilute with white sauce.

When the dough rises, divide it into 3 parts - two equal and one smaller for decoration. Place the dough on a greased baking sheet, cover with plastic and leave to stand.

Roll out the dough, put the filling, align the dough in the form of a rectangle, pinch the edges, turn the seam down and place on a greased baking sheet. Let it stand for 15 minutes.
Shake the yolk, add 0.5 tsp. water and grease the kulebyaka.
Cut decorative ornaments from well-rolled dough using molds or a knife.
Spread them on a surface greased with yolk, grease on top.
Make several punctures with a fork or a wooden hairpin - on top and on the sides of the kulebyaki.
Place the kulebyaka in a preheated oven and bake for 35 minutes at 180 ° C.
When ready, remove from the oven, cover with a napkin and leave to cool for 20 minutes.

Pie with rice, chicken and mushrooms

Pie dough with rice, chicken and mushrooms: 500 g flour, 3 eggs, 100 g margarine, 30 g yeast, 1 glass of milk, sugar, salt.

Filling:

200 g of rice
4-5 dried mushrooms,
100 g boiled chicken fillet,
2 onions,
50 g margarine,
pepper,
salt.

Sauce:

1 tbsp. l. flour,
1 glass of mushroom broth,
100 g sour cream
parsley.

Cooking method.

Sift flour, pour in warm milk with diluted yeast, stir, cover with a napkin and leave to proof. Add yolks, mashed with a pinch of sugar and salt, and knead the dough, pouring in melted margarine. Cover and place in a warm place. When the dough comes up, roll it out 1.5 cm thick in the shape of a rectangle, put the filling along (closer to the edge), pinch the edges of the pie. Transfer to a greased sheet and let stand. Brush with protein, prick deeply with a fork and bake in a hot oven for 35-40 minutes. Serve hot, drizzled with butter or sauce.

Filling: mix boiled rice with onion fried in margarine, thinly sliced boiled mushrooms, meat, salt and pepper.

Sauce: Lightly fry the flour in fat, pour in the mushroom broth, add salt, pepper, chopped parsley (can be dried), boil, remove from heat and add sour cream.

Braided pie with mushrooms, chicken and broccoli

This incredibly satisfying and delicious snack pie with chicken, mushrooms and broccoli can rightfully be considered the "highlight of the feast". It can be served with light soup, broth or tea.

Composition:

For the test:
450 g flour
20 g fresh yeast or 7 g dry yeast,
225 ml of milk
50 g butter
2 tsp Sahara,
1 tsp salt.

For filling:

200 g of mushrooms
150 g boiled chicken fillet,
300 g broccoli
150 g cheese
1 tbsp. l. mustard,
1 egg,
salt,
ground black pepper.

Making a wicker cake:

Dissolve the yeast in warm milk, add sugar, stir and leave until foam appears (about 10-15 minutes).

Combine the sifted flour with salt, pour in the cooked dough and melted butter (it should not be hot, otherwise the yeast may die), knead a smooth, non-sticky dough.

Add more flour if necessary, but make sure that the dough is not too steep. Cover it with a napkin and leave in a warm place to rise for about 1 hour. During this time, the dough should increase in volume by 1.5–2 times.

To prepare the filling, divide the broccoli into inflorescences, blanch in boiling salted water for 4–5 minutes.

Then put it in a colander, rinse with cold water and let the water drain.

Cut the mushrooms and boiled fillet into cubes, add broccoli inflorescences, grated cheese, egg beaten with mustard, salt and pepper, mix gently.

Knead the finished dough, roll it into a rectangular layer about 30 × 40 cm in size.

Place the filling in a strip along the middle of the rectangle. Cut the loose dough on both sides of the filling into strips 2-3 cm wide. Alternately wrap the strips on the filling on both sides, laying them in the form of a "pigtail".

Place the wicker cake on a baking sheet lined with oiled parchment and place in a warm place for proofing for 30 minutes. Bake the cake in a preheated oven at a temperature of no more than 190 ° C until golden brown (35–45 minutes).

Lavash pie with chicken and mushrooms

In order to make a lavash pie with chicken and mushrooms, you need to take the following ingredients:

3 sheets of pita bread
200 g of hard grated cheese
150 g chicken fillet or chicken fillet
100 g boiled butter or mushrooms
5-6 potatoes
100 g green onions
3 eggs
2-3 st. tablespoons of sour cream or mayonnaise
2 tbsp. spoons of milk
100 g butter
vegetable oil - for lubricating the mold
pepper and salt to taste

Make mashed potatoes with some butter, 2 beaten eggs and 2-3 tbsp. tablespoons of mayonnaise or sour cream. Finely chop green onions and mix with mashed potatoes. Salt and pepper the resulting filling, add the boiled mushrooms and mix thoroughly.

Place one sheet of pita bread in a form greased with vegetable oil. Spread the potato filling with mushrooms on top, on top of the chicken fillet (chopped into small pieces), cover with a second sheet of pita bread and sprinkle with grated cheese. Then put the third sheet of pita bread and brush it with the remaining egg, beaten with milk.

Bake in the oven until golden brown over medium heat. Brush the finished hot cake with the remaining butter and place in the turned off oven until it cools.

Chicken and mushroom snack pie with cream filling

We begin to prepare a pie with chicken, mushrooms and cream from the dough, for which you will need the following products:

250 g flour
20 g yeast
50 ml warm water
salt to taste

For the filling of the chicken and mushroom snack pie, take the following ingredients:

350 g chicken fillet
200 g boiled chanterelles
150 g lard with meat veins
400 g boiled potatoes
1/2 head of savoy cabbage
1 onion
200 g sour cream
100 g of any grated cheese
2 eggs
2 tbsp. tablespoons of vegetable oil
pepper and salt to taste

Sift the flour into a bowl and make a well. Add crumbled yeast, stir with 50 ml warm water and a little flour. Cover and set aside for 30 minutes. Then knead the dough by adding the rest of the flour, 75 ml of warm water and salt. Cover the resulting dough and leave for 30 minutes.

For the cabbage filling, remove the coarse leaf veins. Blanch the leaves, fold in a colander and pour over with cold water. Cut the leaves and lard into strips. Cut the potatoes into small cubes.

Chop the onion and simmer in vegetable oil. Add lard, chopped fillets and fry everything thoroughly, add mushrooms after 15 minutes, mix everything and fry. Then mix with potatoes and cabbage. Salt and pepper the resulting filling and mix thoroughly.

After this time, knead the dough again and place it in a greased baking dish. We are preparing this pie with chicken and mushrooms with filling: for this, mix eggs, sour cream, cheese, salt and pepper everything. Spread the filling on top of the dough and pour the resulting sour cream mixture. Bake in oven at 200 ° C for 25 minutes.

French pie with chicken and mushrooms

The ingredients for French Chicken and Mushroom Pie are the following:

Chicken fillet - 300 g
Champignons - 400 g
Hard cheese - 100 g
Wheat flour - 2 stack.
Chicken egg (1 - in the dough, 2 - in the filling) - 3 pcs
Butter - 200 g
Cream - 200 g
Greens (onion, parsley)
Salt (to taste)

Chop the flour and butter to make a crumb. Add the egg and knead the dough.
Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown.
Add chopped mushrooms to the chicken, add a little water, salt and simmer until tender.
Put the dough in a baking dish, pierce the dough with a fork and bake in an oven preheated to 200 ° C for 10 minutes.
Beat eggs lightly with cream and a pinch of salt.
Put the filling in the dried dough, add cream, sprinkle with grated cheese and chopped herbs. Bake in the oven for 30-40 minutes at 200 ° C.

Serve warm.

Chicken and Mushroom Kurnik Pie Recipe

Yeast dough - 400 g,
100 g of boiled champignons,
chicken - 1 pc.,
buckwheat - 600 g,
eggs - 6 pcs.,
butter - 200 g,
chopped parsley or dill - 1/2 cup

This recipe for chicken and mushroom kurnik pie belongs to the category of medium difficulty, so read the instructions carefully.

Boil the chicken in a little water, cut into small pieces, separate from the bones.

Grind the groats with 1 raw egg, dry, rub through a sieve.

Cut the mushrooms into small pieces and mix with the chicken fillet.

Boil 1.5 cups of water with 2 tablespoons of oil, add cereal and immediately stir well so that there are no lumps, cook for 5-10 minutes, put in the oven to dry slightly, shift with chopped hard eggs and chopped herbs, salt to taste ...

Put a sour dough cake on a metal dish, on it half of the cooked minced meat, and on top of the cut chicken with mushrooms, cover with the rest of the minced meat and, before putting in the oven, sprinkle with chopped herbs, and pour a glass of chicken broth into the middle, cover with another flat cake, moisten with egg and bake.

Diet Pie with Chicken and Mushrooms

Ingredients for the Chicken and Mushroom Diet Pie recipe:

filling

chicken fillet 350 gr
champignons 300 gr
fresh or frozen spinach 200 gr
onion 1 pc.
olive oil 1-2 tablespoons
low-fat cheese 40 gr

for the test

wheat bran 80 grams
eggs 3 pieces (of which 1 whole egg, the rest only protein)
low-fat cottage cheese 200 grams
baking powder for the dough

How to make a dietary chicken and mushroom pie in your home kitchen is described below.

Boil the chicken breast in lightly salted water for 20 minutes. Cut the finished meat into cubes.

Finely chop the onion and brown in olive oil. You can take any mushrooms for cooking, store mushrooms or forest mushrooms, cut them into slices. Add to fried onions. Cook over medium heat until mushrooms are tender, about 10 minutes. While the mushrooms are cooking, rinse the spinach, shake off excess water, cut into small pieces and add to the pan with mushrooms, season with salt. When the spinach is hot and loses volume, turn off the heat under the skillet.

For the dough, mix eggs with cottage cheese, add a pinch of salt. Add bran, salt, baking powder to the curd and mix thoroughly.

Grease a form with a detachable side with oil, lay out the dough, leveling it with your hands, make a low side.

To prevent the dough from sticking to your hands, grease them with oil. Layer the mushrooms and spinach in layers, then the slices of the chopped breast.

Put the cheese grated on a fine grater in the last layer.

Bake a diet pie in an oven preheated to 180 C for 30 minutes.

When the cheese is melted and the dough starts to brown, the cake is ready. The pie can be eaten both warm and cold. Bon Appetit.

Lorraine Chicken and Mushroom Pie

The dough for Lorraine pie with chicken and mushrooms is very simple in terms of the composition of the products:

50 gr. butter:
1 egg.
3 tbsp. tablespoons of ice water:
1 glass of flour (for me this equals 200 g)
A pinch of salt

The filling is more complicated:

300 g boiled chicken fillet (can be replaced with lean ham)
400 g of mushrooms (I have forest mushrooms, but you can use champignons)
200 g eggplant
100 g onions
1-2 tbsp. tablespoons of vegetable oil
Salt to taste

Pouring sauce is the main "chip":

150 g heavy cream (at least 20% fat)
150 g hard cheese
2 eggs
1 teaspoon nutmeg
Black pepper - to taste

Cooking the dough:

Grind the butter with an egg, pour in water and add sifted flour mixed with salt. Knead the dough until smooth, wrap it in a bag and put it in the refrigerator for 30-40 minutes.

Cooking the filling:

Boil the chicken, cool and chop finely.
Peel the eggplants, cut into thin slices, salt and leave for 20 minutes under oppression to release the bitter juice. Then rinse off the juice and salt.
Finely chop the onion and fry in oil, add the finely chopped mushrooms, fry for 10 minutes. Add eggplant and chicken, fry for another 10 minutes.
Mix and salt the filling.
Cooking the sauce-filling:
Add cream, finely grated cheese, black pepper and nutmeg to the beaten egg, gently mix everything with a spoon.
We spread the dough in a greased or lined with parchment paper form (I used a split form with a diameter of 29 cm), we make sides. We spread the filling, distribute the sauce-filling on top. If it seems to you that it is too liquid, do not worry, it will thicken considerably during the baking process.
We bake in the oven for 35-40 minutes at a temperature of 180 degrees. Readiness is determined easily - by the golden edges of the dough and golden brown crust.

Lazy Chicken and Mushroom Pie

For the test:

egg - 2 pcs.,
butter - 100 g,
sour cream - 200 g,
flour - 3 cups,
salt to taste

For filling:

medium-sized chicken - 1 pc.,
cream - 50 ml,
lemon - 1/4 pcs.,
rice - 1 glass
eggs - 5 pcs.,
a bunch of greens,
mushrooms,
chicken bouillon,
nutmeg,
parsley

To make a lazy chicken and mushroom pie, first replace the dough: pour 2 eggs into a saucepan, add butter, sour cream, add flour, salt and stir.

Boil the chicken, remove it from the broth, cool slightly, cut the brisket into slices, remove the rest of the meat from the bones. Leave the bones to simmer in the broth. Then pour 1 1/4 cups of chicken broth, add cream, nutmeg, mix and boil all this so that half of the liquid remains, put finely chopped parsley, a few drops of lemon juice and all the chicken meat in the resulting sauce, cool.

Wash the rice in cold water, drain, pour into boiling water, boil, put on a sieve, rinse with cold water, dip in 3 cups of boiling chicken broth with a small bunch of greens, cook until soft, but so as not to boil, salt. Chop hard-boiled eggs. Fry several white or pickled mushrooms in oil and sour cream.

When everything is ready, take the cooked dough, leave a fourth part on the chicken lid, and roll out three quarters of the dough into a layer 0.5 cm thick, giving it a round shape, and put on a baking sheet.

Put half the rice in the middle of the dough, flatten, leave the edges of the dough uncovered. Spread half the eggs evenly on the rice, then half the chicken and mushrooms, again rice, eggs and chicken with mushrooms. Use a spoon to crush the minced meat more tightly, pull the edges of the dough upwards, but carefully so that the dough does not break through.

Put a lid on top of the remaining piece of rolled dough, pinch the edges, leave a hole in the middle and decorate the top with various dough figurines. Give the kurnik an even conical shape. Brush with an egg, place in a hot oven. When the minced meat boils and the chicken will easily budge, it is ready.

Chicken and Mushroom Julienne Pie Recipe

This recipe for a julienne pie with chicken and mushrooms can be classified as a holiday dish, but nothing prevents you from making this pastry on weekdays.

For the test:

125 g butter
1 egg
2 tablespoons grated cheese
200 g flour
1 sachet baking powder
1 teaspoon sugar
1/2 teaspoon salt

For filling:

2 chicken fillets
250 g of any mushrooms
150 g cheese
150 g sour cream
150 g cream
1 tablespoon flour
1-2 onions
Salt, spices to taste

In a bowl, beat the melted butter with finely grated cheese, egg, salt and sugar.
Add flour mixed with baking powder and quickly knead into a soft dough.
Spread the dough with your hands on the bottom and sides of the split form. Place in refrigerator:
For the filling, beat the cold cream with sour cream and flour.
Saute the onion in a little oil.
Add finely chopped fillets. Fry quickly.
Add mushrooms. Simmer until the liquid evaporates.
Pour in the creamy mixture.Season with salt and pepper to taste. Simmer, stirring occasionally, until the mass thickens slightly.
Fill the dough notch with the resulting filling.
Sprinkle with grated cheese on top.
Place in oven at 180 degrees.
Take out after 40 minutes.
Cool the pie, release it from the mold and only then cut it into pieces.

Sour cream pie with chicken and mushrooms (video recipe)

In order to make a sour cream pie with chicken and mushrooms, take:

300 g chicken fillet,
200 g of boiled porcini mushrooms,
1.5 kg of nettles,
500 g flour
1 liter sour cream
salt to taste.

Boil the chicken fillet in salted water, cut into strips. Finely chop the mushrooms and mix with the meat. Sort out young nettles, rinse them, scald with boiling water and finely chop, salt.
Make a tough dough from flour, water and salt, leave for 30 minutes. Then roll out thinly and cut into pot-shaped circles.
Place the dough, fillets with mushrooms and nettles in layers in pots, pour each layer thickly with hot sour cream and put in the oven.

Watch a video of a recipe for a pie with chicken and mushrooms: cooking technology and steps for cooking at home are shown.

The most delicious chicken and mushroom pie in the oven

The most delicious chicken and mushroom pie is always made according to the classic recipe with the addition of sour cream.

For filling:

2 onions,
400 g chicken fillet,
200 g honey mushrooms,
150 g of boiled rice,
4 boiled eggs
vegetable oil for frying,
butter for baking.

For the test:

2/3 cup wheat flour
2 tsp baking powder,
250 g sour cream
2 eggs,
salt, pepper - to taste.

Chop the onion finely and fry in the "Bake" mode until golden brown. Add honey mushrooms to the onion and fry. Turn off the multicooker. Place the onion and mushrooms in a bowl.
Boil chicken fillet and chop finely. Chop the boiled eggs, add with the chicken fillet and boiled rice to the fried onions, mix the filling.
Beat eggs with salt, add sour cream, mix, continue to beat. Sift flour with baking powder, add to eggs with sour cream. Continue whisking until a thick, flowing homogeneous mixture is formed. Let the dough stand for 20 minutes.
Grease the multicooker bowl with butter. Pour in about 2/3 of the batter. Gently distribute the filling, pour over the remaining dough.
Set the timer for the "Baking" mode for 60 minutes. After the signal, open the lid of the multicooker, let the cake cool slightly.

Or you can cook this pie with chicken and mushrooms in the oven at 220 degrees for 35 - 40 minutes or until golden brown.

Simple chicken breast fillet pie with mushrooms

In order to make a simple chicken breast pie with mushrooms, you need to take the following products:

1 onion
500 g potatoes
300 g smoked chicken breast,
250 g boiled pork,
100 g of pickled mushrooms,
100 g of hard cheese
100 g feta cheese,
2 eggs,
3/4 cup milk
vegetable oil for frying,
50 g butter
2 cloves of garlic
50 g bread crumbs
salt, pepper - to taste.

This chicken breast and mushroom pie is easiest to make with a multicooker.

Chop the onion finely and fry in the "Baking" mode until olive brown. Cut the boiled pork into small pieces, add to the onion and fry in the "Baking" or "Fry" mode for 3 minutes. Turn off the multicooker.
Wash the potatoes, peel them, cook in the "Steam cooking" mode for 25 minutes.
Turn off the multicooker.
Transfer the potatoes to a bowl, add butter and hot milk, mash in mashed potatoes.
Crush the garlic cloves with a garlic press, cut the feta cheese and cheese into cubes, the mushrooms into pieces, cut the chicken breast into pieces, add to the mashed potatoes along with eggs and boiled pork with onions. Season with salt and pepper to taste, stir.
Grease the multicooker bowl with butter. Spread out the mixture, smooth out, sprinkle with bread crumbs.
Before baking a pie with chicken fillet and mushrooms, set the Bake or Bake timer for 45 minutes. After the signal, open the lid of the multicooker, let the cake cool slightly.

A simple recipe for portioned pie with chicken, eggplant and mushrooms

What you need for a portioned pie with chicken, eggplant and mushrooms: 2 sheets of thin pita bread, 300 g of chicken breast, 1 large eggplant, 200 g of mushrooms, 3 tomatoes, 2 onions, 150 g of cheese, 6 tbsp. l. vegetable oil, 1 bunch of herbs, garlic, salt to taste

This is a simple recipe for chicken and mushroom pie, for cooking eggplant, cut lengthwise and fry on both sides. Cut the tomatoes into slices and fry in vegetable oil. Chop the mushrooms and breast and fry as well. Chop and fry the onion. Grate the cheese on a fine grater. Chop the greens. Cut the lavash into 6 equal rectangular pieces (according to the size of the baking sheet). Lay the layers in a greased form in the following order: lavash, eggplant, fillet, onion, greens; pita bread, tomatoes, onions, herbs; pita bread, mushrooms, cheese; pita bread, eggplant, fillet, onion, herbs, chopped garlic; lavash, cheese, lavash. Bake in the oven for 15-20 minutes at 180 ° C.

Puff pastry pie with chicken and mushrooms

In fact, these are small pies with chicken and mushrooms made from yeast puff pastry with eggplant, potatoes, onions and sesame seeds. In Tatar they are called "Echpochmaks".

For chicken puff pastry mushroom pie, you need to take:

flour - for soft dough
1 bag of dry yeast (7 g)
100 g sour cream
100 g butter
1 egg
2 yolks
250 ml milk
1 tsp sugar
sesame seeds - to taste
2 teaspoons of salt

For filling:

500 g chicken fillet
100 g of mushrooms
1 eggplant
6 medium potatoes
2 small onions
spices for meat, pepper and salt - to taste

For the test, heat the milk to body temperature. Mix part of the milk with sugar, yeast and place for 10-15 minutes in a warm place until a frothy cap forms. Mix the remaining milk with the egg, salt, sour cream, softened butter and the matched dough. Then add flour in small portions, knead a soft, slightly sticky dough and place it in a warm place for 2 hours. Then prepare the puff pastry: for this we roll it into a layer 1 cm thick, grease it with oil and fold it in half. Roll out again and re-grease with oil. Repeat the procedure 10 - 15 times.

Divide the matched dough into equal pieces, and knead them into flat cakes. Place the filling on each of them and pinch the edges of the dough, giving the product a triangle shape and leaving a hole in the center. Brush with yolk and sprinkle with sesame seeds. Bake the portioned cakes in the oven for 50-60 minutes at 160 ° C.

For the filling, cut the meat, mushrooms, potatoes and onions into small cubes. Add spices, salt, pepper and mix the resulting filling thoroughly. Eggplants can be cut lengthwise and fried on both sides.

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