cakes & dessertchicken & meat

Best Chicken Pot Pie Recipe

There are several variants of making kurnik: with pancakes and rice, with porcini and potatoes, but traditionally, in all cases – with chicken meat. Chicken is put in the kurnik in any form, it can be thighs, shanks and wings, but for the family I prefer to make a pie with chicken fillet and potatoes, from unleavened dough in margarine.


chicken fillet 500 г

potatoes 4 pcs.

onions 4 pcs.

eggs 2 pcs.

margarine 200 г

milk 100 ml

flour 500 г

salt 1 tsp.

ground black pepper (optional) 1 tsp.

Cut the chicken fillet into small pieces.

Marinate the meat in salt and pepper.

Prepare the dough for the kurnik. To do this, first mix one egg with milk.

Melt margarine (in the microwave) and add it to the egg-milk mixture.

Salt and mix well. Pour the flour, but not all, leaving 50 grams to roll dough.

The dough for the kurnik should be buttery and elastic, not sticking to your hands and utensils.

Place the dough in a bag and leave in a cold place for half an hour.

At this time, peel the potatoes and onions.

Cut the potatoes into small slices.

Peel the onion and chop finely.

Separate 2/3 of the dough.
Turn on the oven to preheat it to 180 degrees.

Roll out into a thin layer, larger than the diameter of the pie tin.

Grease the form with margarine. Place the rolled out layer of dough into the mold.

At the bottom lay out in layers: first potatoes, salt.

Then onions.

And on top lay out the chicken.

Roll out the remaining 1/3 of the dough thinly and cover the pie with chicken, potatoes and onions.

Cut off the excess dough and roll up the edge of the chicken pot pie “rub”.

Cut a hole in the middle of the top of the chicken pot pie to allow steam to escape.

Separate the yolk of a second egg, beat it lightly and smear it on top of the pie for a nice appetizing crust.

Close the hole with a “cork” of dough. Put the kurnik in a preheated 180 degrees oven.

Bake the pie with chicken and potatoes for 45 minutes. 15-20 minutes before it is ready, pour 2 tablespoons of water into the hole. Bake the kurnik further until golden crust.

The kurnik is ready. Let cool, take out of the form and serve the pie with chicken.

Bon appetit!

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