Russian Chicken and Mushroom Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) boneless, skinless chicken breasts, diced 1 pound (450g) boneless, skinless chicken breasts, diced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon milk 1 tablespoon milk

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced chicken to the skillet and cook until browned on all sides. Then, add the sliced mushrooms and continue cooking until they are tender and any liquid has evaporated.
5. 5.
   Stir in the dried thyme, paprika, salt, and black pepper. Remove the skillet from heat and let the filling cool slightly.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out two-thirds of the chilled dough into a circle large enough to line the bottom and sides of a 9-inch (23cm) pie dish.
8. 8.
   Transfer the rolled-out dough to the pie dish and press it gently against the bottom and sides.
9. 9.
   Spread the sour cream evenly over the bottom of the dough.
10. 10.
    Spoon the chicken and mushroom filling into the pie dish, spreading it evenly.
11. 11.
    Sprinkle the chopped dill and parsley over the filling.
12. 12.
    Roll out the remaining dough into a circle slightly larger than the pie dish. Place it over the filling and seal the edges by crimping or pressing with a fork.
13. 13.
    In a small bowl, whisk together the beaten egg and milk for the egg wash. Brush the top of the pie with the egg wash.
14. 14.
    Use a sharp knife to make a few small slits on the top crust to allow steam to escape during baking.
15. 15.
    Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is cooked through.
16. 16.
    Remove the pie from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken breasts — Ensure that the chicken breasts are diced into small, bite-sized pieces to ensure even cooking throughout the pie.
• Mushrooms — Use fresh mushrooms and slice them evenly to ensure they cook properly and maintain their texture in the filling.
• Fresh herbs — Chop the fresh dill and parsley just before adding them to the filling to preserve their vibrant flavors.

Tips & Tricks

• For a richer flavor, you can marinate the diced chicken in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
• If you prefer a vegetarian version, you can substitute the chicken with tofu or additional mushrooms.
• Serve the pie warm with a dollop of sour cream on top for an extra creamy touch.
• Leftover pie can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to customize the flavor profile of the filling.

Serving advice

Slice the Russian Chicken and Mushroom Pie into wedges and serve it as a main course accompanied by a fresh green salad. It can also be enjoyed as a delightful appetizer or a comforting dish for brunch or dinner.

Presentation advice

To enhance the presentation, garnish the pie with a sprig of fresh dill and parsley. Serve it on a decorative platter or individual plates for an elegant touch.