Juicy chicken pie with mushrooms

Ingredients

The pastry

400 grams (14.1 ounces) of flour
6 grams (0.21 ounces) of yeast
120 grams (4.23 ounces) of butter
7 grams (0.25 ounces) of salt
150 milliliters (0.63 cups) of milk

The filling

3 boiled chicken thighs
30 grams (1.06 ounces) of rice
5 eggs
350 grams (12.35 ounces) of champignons (mushrooms)
1 onion
Salt, pepper, garlic powder to taste

Crepes

450 milliliters (1.9 cups) of milk
200 grams (7.05 ounces) of flour
2 eggs
4 grams (0.14 ounces) of salt
10 grams (0.35 ounces) of sugar
15 milliliters (1 tablespoon) of vegetable oil
100 milliliters (0.42 cups) of boiling water

Equipment

Mixing bowl
A large mixing bowl will help you combine the ingredients efficiently. Opt for a non-slip base to ensure stability.
Mixer with whisk and paddle attachments
Using a mixer can save time. Ensure you have both whisk and paddle attachments for optimal results.
Silicone mat
A silicone mat provides a non-stick surface that's perfect for rolling out your dough.
Oven
Preheat your oven to 356°F (180°C) to ensure even baking. An oven thermometer can help maintain accurate temperatures.
Pastry brush
A pastry brush is invaluable for applying egg wash for a golden brown finish.

Instructions

Step 1

1. Prepare the dough: Pour the yeast into warm milk (add a pinch of sugar if desired) and let it stand for 10-15 minutes until foam appears. Put the flour, salt, and cold butter into the mixer bowl; grind into crumbs with a whisk attachment. Pour in the activated yeast. Change the attachment to a paddle and knead the dough. Tip: The dough should be slightly sticky but manageable. Place the finished dough in a bag, and let it stand on the table to rise while the filling is being prepared and crepes are being made.

Step 2

2. Prepare the filling: Boil the chicken with spices, then cut into pieces. Fry the mushrooms and onions in melted butter, adding salt and pepper to taste. Boil the rice in salted water until al dente. Hard boil the eggs and cut them into cubes. Mix the rice and eggs, then season with some salt. Tip: Let the filling cool before assembling the pie to prevent the dough from becoming soggy.

Step 3

3. Make the crepes: Whisk the eggs with salt and sugar. Pour in half of the milk and stir until smooth. Add the flour and mix. Gradually add the remaining milk while continuing to mix the dough. Finally, add the vegetable oil and boiling water, and fry the crepes immediately. You will need to bake three crepes of different diameters (large, medium, and small). Tip: Use a non-stick pan to ensure the crepes do not stick.

Step 4

4. Assemble the pie: Divide the dough into three parts. Roll it out on a silicone mat into a round layer and cut to a diameter of 22-25cm (8.66-9.84 inches). Lay out layers in the following order: spread most of the rice and eggs, add a large crepe, all the chicken, a medium crepe, the remaining rice and eggs, the smallest crepe, and all the mushrooms. Gradually narrow the layers towards the top. Roll out another piece of dough into a large layer to cover the filling, trim the bottom edge, and press it down with a fork. Make a hole on top to let the steam out. Decorate the pie with the remaining dough. Tip: Decorate with small shapes cut from the extra dough for a more festive look.

Step 5

5. Bake the pie: Preheat the oven to 356°F (180°C). Bake the pie for about 45 minutes. Cover the top of the pie with baking paper if it starts to brown too much towards the end of baking. Tip: Let the pie cool slightly before serving for easier slicing.

Servings

Bringing this savory pastry to the table is a joy in itself! 🎉 Imagine slicing through the golden crust to reveal layers of tender chicken, soft rice, fluffy eggs, and sautéed mushrooms — a sight sure to make anyone’s mouth water. 🥳 This dish pairs wonderfully with a side of crisp green salad, drizzled with a light vinaigrette to balance the richness of the pastry. Or go all out with a creamy garlic dip to take this meal to the next level. If you’re feeling extra fancy, serve alongside a glass of chilled white wine or a classic lemonade for the kids! 🍾🧃 The layers ensure every bite is an adventure in flavor, making it a perfect centerpiece for your next family dinner or a hit at your upcoming potluck. Bon appétit!

Variations

Want to make it gluten-free and vegan? No problem! 🌱✨ Gluten-Free Option: Replace the flour in the pastry and crepes with your favorite gluten-free flour blend. Make sure the blend includes xanthan gum or another binder to keep the texture intact. 🚫🌾 Vegan Option: Switch out the butter in the pastry for vegan butter and use plant-based milk like almond or oat. For the filling, replace the boiled chicken with marinated tofu or chickpeas, and use flaxseed meal mixed with water instead of eggs. The mushrooms and onion can stay as is, but explore adding nutritional yeast for a cheesy flavor. 🌿💕 Happy baking! 🥳

Faq

How can I ensure my pastry dough isn’t too dry or too wet?
Gradually add the liquid ingredients and keep an eye on the dough's texture. It should be smooth and elastic, not sticky or crumbly.
Can I substitute the yeast with baking powder?
For this recipe, yeast is essential for the proper rise and texture of the pastry. Baking powder won't provide the same results.
How do I prevent my pastry crust from burning during baking?
Cover the top of the pie with baking paper towards the end of the bake if you notice it starting to brown too much.
What's the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.
Can I prepare the filling ahead of time?
Definitely! You can prepare the filling a day in advance and store it in the fridge, making assembly quicker on the day of baking.
How can I make the crust extra flaky?
Use cold butter and avoid over-mixing the dough. Tiny chunks of butter within the dough will melt during baking, creating a flaky texture.