A dish that can be safely called both hot and pie - a chicken coop with potatoes. It is tasty in the heat of the heat, warm and cold.
The dough for its preparation uses different: yeast, butter, puff. But it turns out to be especially tasty and interesting from a shortbread dough.
Chicken and Potato Shortcake Kernel - General Principles
The basis is shortbread dough mixed in butter, eggs and flour. Additionally, other ingredients can be used: sour cream, soda, margarine, milk.
Chicken meat and potatoes are put in the filling. Products are pre-washed and cut. You can also add onions, cheese, mushrooms, herbs, etc. to the filling.
The formed pie is laid out on a baking sheet or in a multi-cooker bowl and baked.
1. The classic recipe for a chicken coop with potato from shortcrust pastry
Ingredients for the dough:
• butter - 245 g;
• sour cream - 265 g;
• 1 egg;
• 575 g of flour;
• soda - 35 g;
• acetic acid 9 percent - 25 ml;
• salt - 15 g.
To the filling:
• 4 chicken drumsticks;
• 3 potatoes;
• 1 onion;
• black pepper, salt - 45 g each;
• 55 g butter
Cooking Method:
1. Start shortbread dough: melt the butter in a pan, cool slightly. Spread sour cream in butter, break the egg, beat well with a whisk. Quench soda with vinegar and add to the dough simultaneously with salt, stir with a whisk. Sift flour and pour in several stages, after each mix thoroughly. Blend the dough to a soft, tender state. Cover with a plastic bag and allow to rest for 40 minutes.
2. Prepare the filling: the legs are washed, the flesh is separated, cut into small pieces. The onion is peeled, finely chopped, the potatoes are also peeled, cut into a small cube. All mixed in one deep cup, adding salt, pepper, slightly melted butter.
3. The dough is cut into pieces, one is more, the second is smaller. Roll out the bulk in a thin round cake, put in a greased frying form.
4. From above, over the entire surface, distribute the prepared filling.
5. Cover with a second rolled cake, the edges are well plucked, in the center with a knife make a small hole.
6. Send to a pre-heated oven and bake at a moderate temperature for a little more than half an hour.
7. After 35 minutes, open the oven and check for preparedness, if ready, then remove, if necessary, bake for a few more minutes.
8. Before serving, cool slightly, cut into small pieces.
2. Chicken and potato from shortcrust pastry with sour cream
Dough:
• flour - 425 g;
• 235 g margarine;
• 255 g sour cream;
• salt - 8 g;
• 40 g of soda.
Filling:
• 675 g of chicken drumsticks;
• 85 g sour cream;
• 230 g of potatoes;
• 1 onion;
• 45 g of salt and black pepper;
• 65 ml of vegetable oil.
Cooking method:
1. Slightly thawed margarine is ground with sifted flour, pour in soda, salt, add sour cream, first stirred with a spoon, then a little knead with your hands to a soft consistency. Leave the dough for several minutes in the refrigerator to rest.
2. Chicken legs are cut into fillets, the bones are thrown out, and the flesh is cut into small pieces, spread in a frying pan with vegetable oil and fried for 15 minutes with constant stirring.
3. The potatoes are peeled, cut into small cubes, spread to the meat.
4. Peel the onion, grind it and put it into the meat, add salt, pepper, add sour cream and mix.
5. The dough is cut into two halves, one rolled out into a cake, put in a greased baking dish.
6. The filling is laid out on top, covered with a second rolled layer, the edges are plucked, leaving a hole in the middle, and put in a hot oven for 45 minutes at medium temperature.
7. The baked chicken house is cooled, cut into pieces and served with tea or warm milk.
3. Kurnik with chicken and shortcrust potato with minced pork and cheese
Ingredients for the filling:
• 2 handfuls of pork minced meat;
• 2 chicken breasts;
• 3 onions;
• 110 g of hard cheese;
• 3 potatoes;
• 55 g of salt and black pepper.
For the dough:
• 2 eggs;
• 215 g margarine;
• 135 ml of milk;
• 535 flour;
• salt - half a dessert spoon.
Cooking method:
1. The pulp is separated from the chicken legs, cut into small pieces, mixed with minced pork.
2. The peeled one onion is crushed and poured into pork and minced meat, salted, sprinkled with pepper, stirred.
3. Leave the minced meat in the refrigerator for a while.
4. For the test, beat the eggs in a small cup, pour in non-cold milk and margarine pre-melted in a pan, add salt, mix well. Sift the flour and slowly pour it into the milk mixture. Ready soft dough is left in the refrigerator for a while in the film.
5. Peel the potatoes and two onions, cut into small cubes and spread in the minced meat, mix well.
6. Add cheese chopped on a grater to the filling, mix well.
7. The dough is divided into pieces, one more, the other less. Using a rolling pin, they turn the first into a thin layer, cover it with a deep frying container, pre-lubricated with oil.
8. Top distribute meat filling.
9. Cover with a second layer, pinch the edges, make a hole in the center, cover the chicken with parchment paper and put in a hot oven, bake a little less than one hour.
10. Serve in a slightly cooled form for tea.
4. Kurnik with chicken, mushrooms and potatoes from shortcrust pastry
Ingredients:
• 3 chicken legs;
• 420 g of any forest mushrooms;
• 315 g of potatoes;
• 210 g of onion;
• 15 g of salt, black pepper and seasoning for chicken;
• 75 ml of cooking oil.
For the dough:
• flour - 950 g;
• egg - 2 pcs.;
• butter - 245 g;
• 35 g of sea salt.
Cooking method:
1. To begin with, knead a soft, tender dough from all of the listed ingredients. Give the dough to rest in the refrigerator in a plastic bag.
2. Chicken legs are cut, the bones are thrown away, and the flesh is cut into small pieces.
3. Add peeled and finely chopped onion to the minced chicken.
4. Mushrooms are cleaned, washed, finely chopped and fried in a pan with vegetable oil for 20 minutes.
5. Mushrooms cool and spread in minced meat, stir everything.
6. Peeled potatoes are cut into a small square and also spread in minced meat, salt, pepper, season with spice, again mix everything.
7. The dough is divided into two pieces, one larger, the other smaller, rolled out the first in a layer, put in a frying pan, oiled.
8. Spread the filling, pour two tablespoons of water.
9. Cover with a second smaller layer, pinch the edges, make a hole in the center and send to a hot oven for 60 minutes.
10. The finished chicken house is allowed to cool slightly under a clean cloth and cut into portions.
5. Kurnik with baked chicken and boiled potato from shortcrust pastry
Ingredients for the dough:
• flour - 955 g;
• butter - 250 g;
• 330 g sour cream;
• 35 g of soda;
• salt - half a dessert spoon;
• water - 125 ml.
Filling:
• butter - 2 tbsp. spoons;
• 960 g of chicken;
• 4 onions;
• 345 g of Dutch cheese;
• 3 potatoes;
• half a dozen eggs.
Cooking method:
1. Chicken meat is cut into an average cube, placed in a baking sleeve, tied with ropes, put on a baking sheet and baked in the oven for 35 minutes.
2. Start shortbread dough: melt the butter in a pan, cool, mix with sour cream. Sift the flour and pour into the creamy mass at the same time as salt and water. Knead the dough with a spoon, and when it becomes thick, knead a little with your hands. Wrap in film and leave on the table for 30 minutes.
3. The peeled onions are crushed, mixed with liquid butter.
4. Grind the cheese on a grater with small holes.
5. The potatoes are peeled, washed, boiled in salted water, mashed with a pusher.
6. Eggs are boiled to a dense consistency, divided into proteins and yolks. Proteins are not needed, and the yolks are crushed on the same grater as the cheese.
7. The dough is divided into parts, a large roll out into a thin layer, put in a greased container.
8. Spread the filling in the following sequence: baked chicken, onions in oil, cheese, egg yolks, potatoes.
9. Top cover with a second layer, pinch the edges, leaving a hole in the center.
10. Bake in a hot oven a little more than half an hour.
11. Serve chilled for tea.
6. Chicken and potato shortcake with greens
For the dough:
• flour - 745 g;
• egg - 2 pcs.;
• butter - 345 g;
• 70 g sour cream;
• 45 g of soda;
• 20 ml of acetic acid.
To the filling:
• 435 g of potatoes;
• 2 onions;
• 230 g of chicken breast;
• parsley, dill - half a bunch;
• fresh celery - 3 branches;
• salt, black pepper - 45 g each;
• frying oil - 55 ml.
To lubricate the chicken house:
• egg yolk.
Cooking method:
1. Start a shortbread dough based on butter, sour cream, eggs, flour, soda, slaked with vinegar. They give it to lie down in the refrigerator, wrapped in a film.
2. The flesh is cut out of the breasts, cut into small pieces, spread in a pan and fry for 5 minutes.
3. The peeled onions are chopped with crumbs and added to the meat, roasted for another 3 minutes.
4. Rinse all the greens, chop and add to the meat and onions, fry for another 5 minutes.
5. The potatoes are peeled, cut with a square and laid out also in a pan, all together fry another 8 minutes.
6. The filling is salted, sprinkled with pepper, stirred well and warmed up a little.
7. Turn off the heat and allow the filling to cool.
8. The dough is cut into 3 halves, 2 are the same, and the 3rd is smaller, roll one into a cake, put in a greased mold.
9. Stack the stuffing on top.
10. Cover with a second layer, tighten the edges firmly.
11. Lubricate the surface of the henhouse with a whipped egg yolk and make decorations from the third part of the dough in the form of scallops, pigtails and other figures.
12. Bake for about 1 hour at medium temperature.
13. Serve hot or cold to the table.
Chicken and potato shortcake chicken pot - tips
Any of the recipes applies to cooking in a slow cooker.
It is important to lubricate the bowl well and set the desired mode.
It usually takes about twice as much time as baking in the oven.
