Slow Cooker Mushroom and Chicken Pie

This deliciousness can make you swallow your tongue!!! Mushroom and chicken pie is the king among pies! The dish is incredibly tasty and filling. After the first piece, you realize that you’ve had enough, but you want more)) If you don’t control yourself, it will be very difficult to leave the table. Making such a pie is not at all difficult. If you follow the recipe, even novice cooks will succeed. And if you have never made such a pie before, be sure to correct this mistake.
cook time: 1h 30 min
Owen Truitt
Slow Cooker Mushroom and Chicken Pie

Nutrition Facts (per serving)

258
Calories
19g
Fat
14g
Carbs
8g
Protein

Ingredients (8 portions)

For filling:

Chicken 300 g
White mushrooms 200 g
Potato 300 g
Bulb onions 50 g
Vegetable oil 6 tbsp
Salt to taste

For dough:

Wheat flour 300 g
Butter 150 g
Water 7 tbsp
Salt to taste

For filling:

Eggs 2 pc
Sour cream 200 g
Salt to taste
Hard cheese 120 g

Recipe instructions

Step 1

Step 1
Boiled or baked chicken is suitable for this pie. I use frozen mushrooms. Before use, they must be defrosted and excess liquid drained.

Step 2

Step 2
So, letʼs start preparing the pie with the filling. The mushrooms have defrosted. Turn on the multicooker to fry mode and fry the mushrooms until browned. Donʼt forget to add salt.

Step 3

Step 3
While the mushrooms are frying, peel the onion and chop it. Place the onions in the slow cooker. The smell of fried mushrooms and onions attracts the whole family to the kitchen, which is languishing in anticipation of a delicious dinner. They will have to wait a little longer

Step 4

Step 4
Cut the chicken meat into small pieces. Add to onions and mushrooms. Fry the filling until golden brown. If necessary, add oil. When the filling is sufficiently browned, place it on the dish.

Step 5

Step 5
Peel the potatoes, dry them, and cut them into strips. Fry in vegetable oil in a slow cooker. Salt. Place the finished potatoes on a separate dish.

Step 6

Step 6
Itʼs time for the test. The water should be cold, I put a glass of water in the freezer while I work on the butter and flour.

Step 7

Step 7
Pour flour onto the board (or table). We put the oil there. Salt. Cut the butter with a knife, adding flour. Grind until crumbly.

Step 8

Step 8
We fold the crumbs into a slide and make a depression in the middle. We take 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 to be a thick porridge. Continue mixing until thick.

Step 9

Step 9
When the dough becomes such that it does not stick to your hands, we begin to knead it. You should end up with a dough ball like this. Well, maybe not exactly a ball... but something similar :)

Step 10

Step 10
And finally, we come to the third stage — pouring. There is nothing complicated here, as in the first two stages. In general, there is no such thing as too much gravy. You can safely double the amount of filling, it will be even tastier and juicier.

Step 11

Step 11
Mix sour cream with eggs until smooth. Salt.

Step 12

Step 12
Grate the cheese on a fine grater and add to the egg-sour cream mixture.

Step 13

Step 13
Place the dough in the multicooker bowl, level it along the bottom, forming sides. It is best if they are about 5 cm high. This is not a difficult task, I am sure you will like it.

Step 14

Step 14
We put the aromatic filling of mushrooms, onions and chicken into the dough piece.

Step 15

Step 15
Place golden potatoes on top.

Step 16

Step 16
And fill everything with filling — take a tablespoon and pour it evenly over the pie.

Step 17

Step 17
Bake in a slow cooker for an hour. Don’t forget that everyone’s multicooker is different, so if the pie is not ready after an hour, then set it to bake for another half an hour. The top of the finished pie should not be runny.

Step 18

Step 18
Serve the pie hot. Bon appetit!

Additional rubrics

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