Closed Chicken Pie with Vegetables and Cream Sauce
⏳ Time
2 hours
🥕 Ingredients
18
🍽️ Servings
6
Description
If the filling is a bit runny and leaks slightly when served, it's not a big deal. The main thing is that the pie is not dry.
Ingredients
- Wheat Flour - 3 cups
- Butter - 9.9 oz
- Salt - 1 teaspoon
- Water - 6 tablespoons
- Ground Black Pepper - to taste
- 10% cream - ½ cup
- Chicken fillet - 2 pieces
- Onion - ½ head
- Carrot - 1 piece
- Potato - 1 piece
- Celery stalk - 1 piece
- Green Peas - ½ cup
- Vegetable Oil - 3 tablespoons
- Grated Ginger Root - ½ tablespoon
- Garlic - 1 clove
- Bay leaf - 1 piece
- Egg white - 1 piece
- Chopped Sage Leaves - 1 teaspoon
Step by Step guide
Step 1
Prepare the dough for the pie: rub 220 grams of butter with 2.5 cups of flour. Add 0.5 teaspoons of salt. Mix well. Gradually add ice water, one tablespoon at a time, until the dough forms a ball. Cover with plastic wrap and place in the refrigerator.
Step 2
Prepare the filling for the pie. Dice the onion and carrot. Clean and chop the celery stalk.
Step 3
In a saucepan, sauté the onion, ginger root (peeled and sliced), carrot, and celery stalk in vegetable oil. Add the diced chicken fillet and potato, pour in 1–2 cups of water, and cook until done. Five minutes before the end, add the chopped garlic clove, frozen green peas, and bay leaf. Remove the ginger root.
Step 4
In a separate saucepan, sauté 3 tablespoons of flour. Add 2 tablespoons of butter, gradually introduce a couple of cups of water, and finally add the cream. This will be our sauce.
Step 5
Add the sauce to the saucepan with the chicken, simmer together to blend the flavors. Add salt and pepper to taste, as well as freshly chopped parsley. Discard the bay leaf.
Step 6
Take the dough out of the refrigerator, divide it into 2 parts, and roll them out to a thickness of 5 mm. Preheat the oven to 356°F.
Step 7
Grease the baking dish, carefully lay down the bottom layer of dough. Trim the edges of the dough to fit the dish.
Step 8
Fill the dish with the filling, which should be somewhat runny. Place 1 tablespoon of butter in the center.
Step 9
Cover with the second layer of rolled-out dough, trim the edges, and pinch them together with your fingers or a fork. Brush the surface of the pie with beaten egg and make small holes with a fork (or knife) in several places to prevent the filling from leaking out.
Step 10
Bake the pie for 45 minutes. Turn off the oven and let the pie rest for about 5 minutes. Then remove it from the oven and cool to 40–122°F. Serve sliced into portions.
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