Delicious to the point of madness and insanely satisfying chicken-mushroom julienne pie. Delicious to madness and insanely satisfying chicken-mushroom julienne pie Julienne in the form of a pie

On a layer of dough and prepare a delicious pie with chicken and mushrooms soaked in a creamy sauce. Put the filling almost ready for use on a thin cake and bake under a generous layer of cheese chips.

In an airtight environment, the filling retains all its juiciness, the fibers soften, becoming incredibly tender, and all the flavors of the products are combined in parallel. The Julienne pie will be especially tasty when warm.

Ingredients:

For test:

• butter - 100 g;
• flour - 200 g;
• salt - ½ teaspoon;
• milk - 7-8 tbsp. spoons.

For filling:

• chicken (fillet) - 300 g;
• champignons (fresh or frozen) - 250 g;
• bulb - 1 pc.;
• sour cream 15-20% - 150 g;
• cream 20% - 150 g;
• flour - 1 tbsp. spoon;
• cheese - 100-150 g;
• salt, pepper - to taste;
• vegetable oil (for frying).

Pie "Julienne" with chicken and mushrooms recipe with photo

1. Cooking dough. Pour the entire portion of flour into a working bowl at once, mix with salt.
   
2. Three cold butter on a coarse grater over the flour mixture. Periodically stir the contents of the bowl so that the oil fragments do not stick together into large pieces.
   
3. Add 7 tablespoons of cold milk and collect flour crumbs in one lump of dough. If the mass is too crumbly and does not stick together, add another 1-2 tablespoons of milk.
   
4. We roll out the dough on a floured work surface into a circle with a diameter of about 28 cm. Wrap it on a rolling pin, transfer it to the mold, pressing the layer to the bottom and forming a board 2.5-3 cm high (tank diameter 22 cm). Having made frequent punctures with a fork, we remove the form with the dough in the refrigerator for 30-40 minutes.
   

   Stuffing for Julienne Pie with Chicken and Mushrooms

5. Onion, finely chopped, fry for 3-5 minutes in hot oil.
   
6. We cut the fillet into small square pieces and load it with onion slices. Stirring, fry until the chicken is evenly whitened on all sides.
   
7. Next add thinly sliced ​​mushrooms. Simmer, stirring occasionally, until the moisture is completely evaporated.
   
8. Thoroughly mix sour cream with cream and flour, pour into a mixture of mushrooms and chicken, salt / pepper. Keep on low heat, stirring, until the sauce thickens slightly. The filling for the Julienne pie is ready!
   
9. We send the form with chilled dough for 10-15 minutes in an oven preheated to 200 degrees.
   
10. In the baked flour "basket" lay out the filling, level it.
    
11. From above, we densely fall asleep with cheese, grated with large chips.
    
12. We bake the Julienne pie at 180 degrees for about 20-30 minutes.
    
13. After cooling to a warm state, cut the pastries into portioned triangles and serve.
    

Pie "Julienne" with chicken and mushrooms is ready! Bon appetit!

Compound:
For test:
Flour - 1 cup
Egg - 1pc
Butter - 120g
Cheese - 50g
Salt - a pinch

For filling:
Mushrooms (I took frozen mushrooms) - 500g
Chicken breast - 1pc
Sour cream - 150g
Cream - 150g
Flour or starch - 1st loka
Onion - 1 pc.
Cheese - 150g
Greens, salt, pepper

How we cook:
For test:
Mix flour and softened butter. Break the egg, add grated cheese and salt.


Knead the dough thoroughly. It turns out soft and elastic.
Wrap the dough in cling film and put it in the fridge for half an hour.


Filling:
Finely chop the onion and fry in a pan until golden brown.
Defrost frozen mushrooms in the microwave. Remove excess water and send to the onion in a frying pan.
Boil the chicken breast, finely chop and add to our onions and mushrooms to fry.
Mix sour cream - cream, salt.
We add our mixture to the pan. Add flour and simmer for a couple of minutes until thickened.

We take the form - I took a ceramic one, grease it with oil.
Let's test our form.
Preheat the oven to 180g. We send the dough to the oven for 15 minutes to dry.
We take out and put our filling on the dough.


Sprinkle generously with grated cheese.


We send it to the oven for another 25-30 minutes.


You can do it in batches. Also beautiful and delicious.

Julienne has always been, is and will be one of the most delicious snacks. To me
I really liked this recipe, in which everyone knows julienne
turns into a delicious filling for a cheese pie. This pie will be
decoration of any table and is perfect for both lunch and dinner.
dinner as a hot meal. Of course, the cake turns out very
high-calorie, but sometimes you can treat yourself.
Step 1
Cooking dough. Mix flour, softened butter, egg and grated cheese.

We take about 50 grams of cheese. the rest of the cheese will go to sprinkle the pie. IN
Add a pinch of salt to the dough and mix well. The dough is elastic. We put in the refrigerator for half an hour.

Step 2
While the dough is in the fridge prepare the filling. In a frying pan in sunflower oil, fry finely chopped onions and pieces of chicken fillet.

Step 3
When the chicken is browned, add the mushrooms. Fry for another five minutes.

Step 4
Pour the chicken and mushrooms with cream, and also add sour cream. Let it simmer over very low heat.

Step 5
We take out the dough. We stretch a little. Grease the baking dish
butter. I take a round form with removable edges: it is very convenient and allows you to easily get the cake out of the form. We distribute the dough in shape, making sides of 3-4 cm. We put the dough in an oven preheated to 180 degrees so that it dries a little.

Step 6
After about 10 minutes, we take out the form with the dough. The dough should be slightly browned. The edges will be golden. We pour our stuffing into the mold. The filling should not be too liquid. If necessary, you can add a spoonful of flour to thicken.

Step 7
Sprinkle the pie generously with grated cheese and send the form to the oven for another 15-20 minutes. The pie should be covered with an appetizing golden
crust.

Step 8
Take the cake out of the oven and let it cool down a bit. Serve to the table in
hot. Bon appetit!

Cooking time: PT01H00M 1 hour