Chicken and Mushroom Pie in Pots

Appetizers | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can replace the pots with any ovenproof dish. A ceramic one is preferable.

Ingredients

Butter - 0.9 oz
Puff Pastry - 8.8 oz
Pancetta - 1.8 oz
Skin-On Chicken Breasts - 2 pieces
Onion - 1 head
Dried Chinese mushrooms - 0.4 oz
Fresh Mushrooms - 2.6 oz
Porcini Mushrooms - 4.4 oz
Wheat Flour - 2 tablespoons
Milk - 1 tablespoon
Ground Caraway - 1 tablespoon
Whole egg - 1 piece
Green Peas - 1.1 oz

Step by Step guide

Step 1

Soak the dried mushrooms in 300 ml of hot water until soft.

Step 2

Cut out 4 circles from the pastry, slightly larger than your baking pots.

Step 3

Melt the butter in a skillet and fry the chicken until cooked. Transfer from the skillet.

Step 4

In the skillet, add the chopped onion and pancetta and fry for 5 minutes. Add all the mushrooms, chopped into small pieces, and the green peas. Sauté for a while, then add the flour, mix, then add the milk and the broth from the soaked mushrooms. Season with spices, bring to a boil, and simmer until ready.

Step 5

Cut the chicken into small pieces and add it to the mushrooms along with the caraway, lightly sauté.

Step 6

Preheat the oven to 428°F.

Step 7

Transfer the filling into 2 pots and cover each with 2 circles of pastry on top. Seal the edges tightly and brush the top with lightly beaten egg yolk. Bake for 20-25 minutes.