A light and delicious puff pastry pie with chicken and mushrooms will appeal to all lovers of homemade baked goods.
- about 370-400 grams of chicken meat (breast)
- 1 can of ready-made champignons
- about 300 grams of puff pastry (preferably yeast-free)
- 250-270 grams of cheese (hard varieties)
- 3 eggs
- about 200 ml fresh heavy cream
- 2 or 3 onions
- a variety of greens (to taste)
- salt (you can add spices and seasonings to your taste)
1. Pour the chopped onion into a hot oiled frying pan and fry.
2. Add chicken, cut into cubes, as well as salted and spiced chicken to the onion.
3. Mix the chicken and onion and fry until tender.
4. Remove the mushrooms from the jar and also cut into small pieces.
5. Add champignons to the finished chicken, removed from the stove, mix.
6. Whisk the cream and eggs, add salt, add grated cheese and fresh herbs of your choice.
7. While the oven heats up to 200 degrees, roll out the dough.
8. Roll out the base of the pie with a small margin to make the sides.
9. We spread the base into the mold (it is better to take the mold with a diameter of 23-35 cm), make the sides.
10. Put the onion, chicken and mushroom filling on the dough. We press this mass a little to make it dense.
11. Pour the mixture of eggs, cheese and cream on top.
12. Gently fold the edges of the dough so that the mixture does not pour out.
13. This cake takes about 30 minutes to cook.
The open pie turns out to be very tasty and unusual, and the filling in it remains juicy and tender.
