Baking

Chicken pie with bechamel sauce

Very tasty and tender pie with chicken. Add Béchamel sauce to the filling in the chicken pie. It is he who makes the filling tender and juicy.

Pie with chicken – ingredients

  • For solutions:
  • Warm water – 100 ml.
  • Dry yeast – 1 tsp.
  • Sugar – 1 tsp.
  • For the dough:
  • Flour – how much will the dough take.
  • Sour cream – 2 tbsp.
  • Egg – 1 piece.
  • Salt – ½ tsp.
  • Oil – 50
  • Yolk – from 1 egg (for greasing the dough).
  • For the filling:
  • Chicken fillet – 3 pieces.
  • Onion – 1 piece (large).
  • Parsley (chopped) – 1 tbsp.
  • Salt pepper.
  • For the Bechamel sauce:
  • Milk – a glass.
  • Butter – 30-50 g.
  • Flour – 3 tbsp. (without slide).
  • Nutmeg – a pinch.
  • Salt pepper.

Pour yeast and sugar into warm water, mix and leave for 10-15 minutes.

Add sour cream, egg, soft butter and salt to the solution. Knead well and add flour a little at a time, knead the dough into a soft dough (so that it does not stick to your hands, but also do not fill it with too much flour).

Cover the dough with a napkin and let it rise well.

Meanwhile, cook the chicken, you can add onion, carrot and bay leaf to the broth during cooking, but it is not necessary. Do not forget to add salt.

While the chicken is cooking, finely chop the onion and fry it in a small amount of oil until soft and transparent.

Remove the fillet from the broth and cut into small pieces. Add onion and parsley to the pieces of chicken, mix.

Let’s prepare Bechamel sauce. Melt the butter in a pan. Carefully pour the flour into the butter, stirring constantly so that there are no lumps. Pour milk into the pan in small portions, stirring constantly. Add salt, pepper and nutmeg. Cook the sauce for another 2-3 minutes. Remove from heat and mix with chicken.

Place the dough on a floured surface, knead it and divide it into 2 parts (one larger, the other smaller). Place a larger piece in a greased and floured pan (22 cm) and stretch it with your hands to form the edges. We spread the filling, tamping well.

Stretch the second piece of dough and cover the filling with it. Pinch the edges, and make a hole in the middle so that the filling is visible. Grease the cake with yolk and send it to the oven heated to 180 degrees. Bake until ready – 40-50 minutes (focus on your oven).

Lubricate the hot cake with oil and let it stand for a while.

Such a cake tastes good warm and cold.

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