Potato and Chicken Pie is a delightful and hearty dish that combines tender chicken fillet, creamy potatoes, and aromatic herbs wrapped in a golden, flaky pastry. Perfect for family dinners or gatherings, this pie is easy to make and sure to impress your guests with its comforting flavors. Get ready to enjoy the perfect blend of textures and tastes!
Ingredients
- Sour cream: 180 gr
- Butter: 90 gr (plus 25 gr for filling)
- Salt: 05 gr (plus to taste)
- Baking powder: 1 gr
- Wheat flour: 275 gr
- Potatoes: 3 pcs
- Chicken fillet: 370 gr
- Onions: 2 pcs
- Ground coriander: 075 gr
- Dill: 1 gr
- Basil: 1 gr
- Egg yolk: 1 pc
Directions
- Prepare all ingredients. Set your workspace with all the ingredients listed above for ease.
- Melt butter and let it cool. In a saucepan, gently melt 90 grams of butter and allow it to cool down.
- Mix sour cream and salt. In a mixing bowl, combine sour cream and 0.5 gram of salt, stirring until well mixed.
- Add cooled butter to sour cream mixture and mix. Pour the cooled melted butter into the sour cream mixture and stir until incorporated.
- Sift flour and baking powder and add to sour cream mixture. Knead dough. Sift the flour and baking powder together; add this to the sour cream mixture and knead until a smooth dough forms.
- Cover dough and refrigerate for 30 minutes. Wrap the dough in plastic wrap and refrigerate it for half an hour to firm up.
- Cut chicken into small cubes and season. While the dough chills, dice the chicken fillet into small cubes and season with salt, dill, and basil to taste.
- Finely chop onion. Peel and finely chop the onions for the filling.
- Peel and thinly slice potatoes; add coriander and salt. Peel the potatoes, slice them thinly, and mix with ground coriander and salt.
- Divide dough into 3 parts. Remove the dough from the fridge and divide it into three equal portions.
- Roll out the largest part and place in greased baking pan. Roll out the largest portion of dough and line a greased baking pan.
- Spread potato slices, onion, and chicken fillet in pan; top with butter pieces. Layer the potato slices, onions, and seasoned chicken in the pan, and place small pieces of the remaining butter on top.
- Roll out the second dough part to cover pie and connect edges. Roll out the second portion of dough to cover the filling, sealing the edges well.
- Roll out the remaining dough and cut decorations; make a hole in the pie. Roll out the leftover dough, create decorative shapes, and cut a small hole in the top of the pie to allow steam to escape.
- Brush pie with beaten yolk. Beat the egg yolk and use it to brush the top of the pie for a golden finish.
- Bake at 180 degrees for 45 minutes, let cool, and serve. Bake in a preheated oven at 180 degrees Celsius for approximately 45 minutes, until golden brown. Allow it to cool slightly before serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Nutrition Info (per serving): Approximately 350 calories, 20g protein, 15g carbs, and 25g fat.
How to Serve Potato and Chicken Pie
Serve your Potato and Chicken Pie warm, straight from the oven, for a comforting meal. It pairs wonderfully with a fresh salad or steamed vegetables. Feel free to garnish with fresh herbs for added color and flavor.
Variations
- Vegetable Version: Substitute chicken with mixed vegetables like mushrooms, carrots, and peas for a vegetarian option.
- Spicy Twist: Add chili flakes or diced jalapeños into the filling for a spicy kick.
FAQs
1. Can I make the pie ahead of time?
Yes, you can prepare the pie in advance and refrigerate it before baking. Just bake when you’re ready to serve.
2. How long can I store leftovers?
Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
3. Can I freeze Potato and Chicken Pie?
Absolutely! You can freeze the pie before baking. Wrap it well and bake directly from the freezer, adding extra time as needed.