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Laurent chicken and mushroom pie

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6 servings
1 hour 10 min

Wheat flour - 250 grams, Butter - 125 grams, Eggs - 1 pc., Water - 3 tbsp., Salt - to taste, Eggs - 2 pcs., Salt - to taste, Chicken fillet - 250 grams, Champignons - 10 pcs., Onions - 0.5 pcs., Hard cheese - 150 grams, Cream - 200 ml

How to make a pie? Prepare the indicated ingredients. Our pie is sandy, so the products can stay cold. Defrost the fillet part of the chicken in advance.

Cut cold butter (from the refrigerator) into squares. Put in a deep dish in which the dough will be kneaded.

Add one raw egg to the oil, pour in the cold water and pour in the sifted flour. Mix everything thoroughly, kneading the oil. You can do it with a fork.

Knead the dough. It should not stick to the hands. Assemble the prepared dough into a ball, wrap it in film and put it in the refrigerator for 30 minutes.

For the filling, clean the fresh champignons (can be frozen), rinse, drain and cut into small cubes or plates.

Rinse the chicken breast fillet under water, dry with a paper towel and cut into small pieces too. Patch the peeled bulb (half).

Grate the cheese on a medium grater. Any cheese or even a mixture of cheeses - soft and hard - is suitable.

Fry the chopped mushrooms, chicken fillet and half of the shredded onion in a pan of oil.

Grease the pie tin a little and spread the chilled dough evenly over the bottom and sides of the tin.

Put the fried mushrooms with meat on the dough.

For pouring in deep dishes, mix the eggs and cream. Add the grated cheese.

Pour the pie evenly over the egg-cream mixture with the cheese.

I cook such a pie often, so I put fried mushroom plates on top for a change. This step is optional.

Bake the cake for 30-40 minutes in the oven preheated to 200 gr. It is preferable to serve it to the table in a warm form.