Chicken and Potato Layered Pie

A fragrant, rosy pie with a hearty filling. For the filling, it is better to take meat from parts of the chicken such as thighs or drumsticks. With chicken fillet, the filling will be less juicy, but perhaps someone will like this option more.
cook time: 1h 40 min
Freya Ashford
Chicken and Potato Layered Pie

Nutrition Facts (per serving)

228
Calories
14g
Fat
16g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Butter (plus for mold lubrication) 20 g
Egg yolks (for the top of the pie) 1 pc
Potato (medium (300g.) 2 pc
Bulb onions 1 pc
Puff pastry 450 g
Chicken thighs (Any parts of chicken can be used) 450 g

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients to prepare chicken and potato layer pie. You can use any part of the chicken: drumsticks, thighs or breast. If the dough is frozen, remove it from the freezer in advance to thaw.

Step 2

Step 2
Wash chicken thighs under cold water and dry well. Remove the skin, cut the meat from the bones (I got 270 g). Cut the chicken into small pieces.

Step 3

Step 3
Wash the pre-peeled onion and cut into small cubes.

Step 4

Step 4
Peel the potatoes, washed under running water with a brush, and cut into thin strips. The shape and cutting size of the filling components can be chosen as desired. But keep in mind that the finer the ingredients are chopped, the faster the cake will bake.

Step 5

Step 5
In a convenient size container, combine the prepared chicken meat, potatoes and onions. Add some salt. You can add any spices to your taste. Mix everything well.

Step 6

Step 6
Divide the puff pastry into 2 unequal parts. Lightly sprinkle the table with flour, roll out most of the dough into a layer according to the size of the mold so that it lies on the sides.

Step 7

Step 7
Grease a baking dish with a small piece of butter. Lay out a sheet of dough, spreading it over the bottom and sides of the pan. My form is 18*18 cm.

Step 8

Step 8
Spread the prepared filling evenly onto the dough.

Step 9

Step 9
Place pieces of butter on top of the filling to make the filling juicier.

Step 10

Step 10
Roll out a smaller portion of the dough in the same way into a thin layer. Cover the top of the pie with dough. Connect the edges of the bottom and top layers of dough and carefully pinch so that the cake does not open during baking. Make a small hole in the middle of the cake to allow steam to escape. Through it you can check the filling for readiness.

Step 11

Step 11
Brush the top of the cake with beaten egg yolk so that the top is golden after baking.

Step 12

Step 12
Bake the pie in an oven preheated to 180C for about 50 minutes. After baking for 20 minutes, cover the top of the pie with foil. Otherwise, smeared with yolk, it may become too brown. The baking time will depend on the operating characteristics of the oven, as well as on the material of the mold in which the cake is baked. You can check the readiness of the filling with a skewer by inserting a piece of chicken or potato through the hole in the pie.

Step 13

Step 13
Serve the finished pie hot, cut into pieces. Bon appetit!

Additional rubrics

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