Chicken Chicken Pie with Custard
by Editorial Staff
Think custard can only be used in desserts? Nothing like this! Today – an incredibly delicious pie: potatoes, chicken meat and cream! An interesting recipe that you want to repeat more often!
Ingredients
For the dough:
- Wheat flour – 350 g
- Sour cream – 2 tbsp
- Egg – 1 pc.
- Butter – 50 g
- Water (warm) – 100 ml
- Pressed yeast – 10 g
- or dry yeast – 1 teaspoon
- Sugar – 1/2 teaspoon
- Salt – 1/2 teaspoon
For filling:
- Chicken legs (boiled) – 2 pcs.
- Potatoes (boiled) – 3-4 pcs.
- Dill greens – 1 bunch
For the custard:
- Milk – 200 ml
- Yolks – 2 pcs.
- Starch – 2 tbsp
- Salt – 1/3 teaspoon
- Ground black pepper – 1/3 teaspoon
To grease the cake:
- Yolk – 1 pc.
- Milk – 1 tbsp
- Butter – to taste
Directions
- Prepare a quick dough: add sugar, crumbled yeast and flour (1-2 tablespoons) to warm water, mix well and leave on the table for 10 minutes.
Melt the butter (for example, in the microwave).
- Mix the egg, quick dough, sour cream and melted butter (warm). Mix well.
- Add salt to the flour. Gradually add the flour to the liquid mixture and knead the soft dough. To prevent the dough from sticking to your hands, you can grease your hands with the rest of the oil. Knead the dough well for several minutes, put it in a cup, cover with a film or a lid and leave it on the rise in a warm place for about an hour.
- And when the dough is about to rise, we begin to prepare the custard.
Boil the milk. - Grind the yolks with salt and pepper. Add starch and mix well.
Gradually introduce hot milk and immediately mix well so that the yolks do not brew. - We send the cup with the prepared mixture to the microwave, at the highest power, and every 10 seconds we take it out and stir it.
- In just a minute, the cream will thicken to the desired consistency, after which we cool the cream.
- While the dough was coming up, the rest of the filling was prepared. Boiled chicken and potatoes. I almost cooked the potatoes so that they would not crumble.
- Divide the dough into two parts. Roll out the first part of the dough, larger, for the base of the pie, the second will go to the “lid” of the pie.
Roll out most of the dough and place in a baking dish (24 cm in diameter), greased with butter. We form the sides. - Cut potatoes into slices, chicken meat into cubes.
Put potatoes and some finely chopped dill with the first layer of filling. Put the chicken on the next layer.
- Then sprinkle with dill, too.
Then we distribute the custard. You can lay it out with a spoon or, like me, use a pastry bag. This is our last layer of filling. - Cover the filling with the second rolled part of the dough, pinch the edges well. We give the cake to distance 15-20 minutes.
Preheat the oven to 180 degrees.
Do not forget to chop the pie on top with a fork before baking and brush with yolk mixed with milk. - We bake the cake in a preheated oven for 30-35 minutes at a temperature of 180 degrees.
After baking, grease the brownish crust of the pie with a piece of butter.
- Thanks to the cream, the filling is juicy and tender. Incredible yummy!
Bon Appetit!
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