Composition / ingredients
Step-by-step cooking
Step 1:
Boiled or baked chicken is suitable for this pie. I use frozen mushrooms. Before using them, it is necessary to defrost and drain the excess liquid.
Step 2:
So, let's start cooking the pie with the filling. The mushrooms have thawed. Turn on the slow cooker in the frying mode and fry the mushrooms until browning. Do not forget to add salt.
Step 3:
While the mushrooms are fried, peel the onion and chop it. We send the onion to the slow cooker. The smell of fried mushrooms with onions attracts the whole family to the kitchen, which is languishing in anticipation of a delicious dinner. They will have to be patient yet
Step 4:
Cut chicken meat into small pieces. Add to the onion and mushrooms. Fry the filling until golden brown. If necessary, add oil. When the filling is ruddy enough, put it on a dish.
Step 5:
Peel the potatoes, dry them, and cut them into strips. Fry in vegetable oil in a slow cooker. Salt. We put the finished potatoes on a separate dish.
Step 6:
It's time for the test. The water should be cold, I put a glass of water in the freezer while I'm doing butter and flour.
Step 7:
Pour flour on the board (or on the table). We also spread the oil there. Salt. Cut the butter with a knife, sprinkling with flour. Grind until crumbs are obtained.
Step 8:
Fold the crumbs into a slide, make a recess in the middle. We take the water out of the freezer and pour it into our "well". Using a knife, we begin to chop the "walls of the well" from the inside mixing with water. It turns out a thick porridge. We continue to mix until thick.
Step 9:
When the dough becomes such that it will not stick to your hands, we begin to knead it. It should turn out like this ball of dough. Well, maybe not quite a ball... but something similar :)
Step 10:
And finally, we have come to the third stage - filling. There is nothing complicated here, as in the first two stages. In general, there is not too much gravy. You can safely double the amount of filling, it will be even tastier and juicier.
Step 11:
Mix sour cream with eggs until smooth. Salt.
Step 12:
Grate the cheese on a fine grater, and add it to the egg-sour cream mixture.
Step 13:
Put the dough in the bowl of the slow cooker, level it along the bottom, forming the sides. It is best if they are about 5 cm high. It's not a difficult task, I'm sure you'll like it.
Step 14:
We put a fragrant filling of mushrooms, onions and chicken in the dough billet.
Step 15:
Put golden potatoes on top.
Step 16:
And fill everything with filling - take a tablespoon, and pour the pie evenly.
Step 17:
Bake in a slow cooker for an hour. Do not forget that everyone has different slow cookers, so if the pie is not ready in an hour, then we put it to bake for another half hour. The top of the finished cake should not be liquid.
Step 18:
Serve the pie hot. Bon appetit!
Usually when baking pies in a slow cooker, I put two strips of parchment paper cross by cross in the bowl, so that it is convenient to get the finished pie. But today I missed this moment. Therefore, the pie was first turned over onto the steamer bowl, and then onto a plate. The pie is dense, so this method is also suitable, but for pies with a delicate top, I recommend using parchment strips.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
