Chicken Pie with Corn
A rich and fragrant pie. Thanks to the corn, the dish turns out juicy, with an original taste that perfectly complements the minced meat. You can choose any type of mince according to your preference, but it is better to take a lean one. Canned corn without liquid is used in the recipe, however, frozen corn is also acceptable.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 100 g
- sour cream 100 g
- eggs 2
- salt 1 tsp
- baking powder 1 tsp
- flour 350-380 g
- chicken fillet 300 g
- onion 100 g
- carrot 100 g
- corn 150 g
- vegetable oil
- salt
- pepper
- cream 200 ml
- cheese 100 g
- eggs 2
- salt
- pepper
Instructions
Filling Preparation
Step 1 of 23
Grind the chicken fillet through a meat grinder.
Step 2 of 23
Finely chop the onion.
Step 3 of 23
Grate the carrot on a fine grater.
Step 4 of 23
Sauté the onion in vegetable oil.
Step 5 of 23
Add the carrot and sauté.
Step 6 of 23
Place the minced meat.
Step 7 of 23
Season with salt and pepper.
Step 8 of 23
Fry until cooked (about 10 minutes).
Step 9 of 23
Add the corn.
Step 10 of 23
Mix, remove from heat and let cool.
Dough Preparation
Step 11 of 23
Mix softened butter with eggs.
Step 12 of 23
Add salt and sour cream.
Step 13 of 23
Stir together.
Step 14 of 23
Add flour and baking powder, then knead the dough.
Preparing the filling
Step 15 of 23
Grate the cheese using a fine grater.
Step 16 of 23
Lightly beat the eggs.
Step 17 of 23
Add salt and pepper.
Step 18 of 23
Add the cream.
Step 19 of 23
Add the cheese.
Step 20 of 23
Mix.
Step 21 of 23
Grease the baking pan with butter (a pan with a diameter of 29 cm was used in the original). Spread the dough, forming the edges.
Step 22 of 23
Add the filling.
Step 23 of 23
Pour over with the mixture. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.