Chicken and mushroom pie

Chop onions, chicken breast and mushrooms, then dill and parsley. Add the paprika and pepper.

Heat the oil in a pan and put the meat together with two tablespoons of water. After 5 minutes add the butter. We keep it until it turns white for about 15 minutes. We jump for personal taste.

Grease a tray of Jena with oil.

Spread the puff pastry, add the meat on the first sheet, on top of the remaining sheet. Cut the pie into squares or as desired, then grease with egg yolk. Bake until nicely browned. About 35 minutes. We serve with lust ... it's great!


Boil the chicken breast, drain the mushrooms and cut into slices. Put the 2 tablespoons of oil in a saucepan, add the boiled chicken breast, diced and let them harden until the water left by the chicken evaporates and mushrooms. Season everything with salt, pepper and thyme, add the crushed garlic clove, then take the pan off the heat.

In a bowl, mix the cream, a teaspoon of mustard, cream cheese (or diced melted cheese) and a pinch of salt and add them over the hardened ingredients. Stir gently until smooth.

The composition obtained is placed in a larger heat-resistant vessel, or in individual heat-resistant vessels. Cover each bowl with puff pastry dough, thawed beforehand and cut into the shape of the bowl. Prick the puff pastry from place to place with a fork. Beat the egg with milk and a pinch of salt and grease the dough. Optionally you can put sesame seeds on top. Put the pie in the preheated oven at 170 ° C for 25-30 minutes, until golden. Serve as such, as soon as it has been removed from the oven.

As a presentation, the dough can be used for pies and the composition as a filling. In this case, no more dishes are used, only an oven tray on which the resulting pies are placed (about 4 bigger). They are also greased with egg and milk and sprinkled with sesame seeds.

- 1 tablespoon of olive oil

Preheat the oven to 180 0 C. Cut the chicken breast, leeks and mushrooms into cubes. Brown the chicken breast in a hot pan, add the leeks and leave the pan on the fire until it softens. Add the mushrooms, chicken soup, salt and pepper to taste, mix well and simmer for about 10 minutes. Pour the composition obtained in a heat-resistant dish and cover with the four sheets of dough. Leave the pie in the oven for 20-25 minutes, until the dough on the surface browns.

Prepare your own mushroom pie with chicken breast and chicken breast, adding other ingredients, such as carrots or zucchini, to complete the range of vitamins and nutrients that this recipe offers!

3 tablespoons oil
500 g chicken breast, cut into strips
1 onion
2 cloves garlic, crushed
500 g mushrooms, sliced
30 ml white wine
1/4 cup flour
2 cups milk
2 tablespoons butter
1 sheet of dough
1 beaten egg

Heat a tablespoon of oil in a skillet over high heat. Romanian chicken, 4-5 minutes. Take it out of the pan and set it aside. Then heat the rest of the oil in the same pan. Add the onion and simmer for 1-2 minutes. Add the mushrooms and leave on the fire until soft, 8-10 minutes. Season with salt and pepper and pour white wine.

Mix the flour with the milk, avoiding lumps. Pour over the mushrooms and leave on the fire until it thickens. Then add the butter and the chicken pieces.

Preheat the oven. Divide the stuffing into four smaller or larger baking trays. Cut 8 small circles and place two on top. Grease with egg. Leave for 20 minutes in the oven or until it becomes copper.