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Poured pie with chicken, tomatoes, cheese, and greens
Instructions
First of all, I prepare the filling. I cut the meat, cheese, and tomatoes into small cubes. If the tomatoes turn out very juicy, I drain off the excess liquid.
I finely chop the onion and parsley.
I combine the filling ingredients together and add the spices.
I switch the oven on to 200 °C. I move on to making the dough. I combine the flour with the salt and baking powder.
Into another bowl I pour the sour cream and add the eggs. I mix them together.
I combine the dry and liquid mixtures together.
I line a heat-resistant baking dish with non-stick parchment paper. I gently pour in half of the dough. I spread it out evenly with a silicone spatula.
I add the filling.
I pour over the second part of the dough and spread it out carefully.
I combine the yolk with the sour cream. I cover the top of the pie with this mixture. It is most convenient to do this with a silicone brush. I decorate the unbaked pie with sesame seeds and put it in the oven for 40 minutes.
I take the finished poured pie with chicken out of the dish together with the parchment paper. I let it cool slightly. Before serving, I divide it into portioned pieces.Bon appétit!
Tips
- 1
ROOM-TEMPERATURE PRODUCTS – sour cream and eggs straight from the fridge will not “combine” well, and the dough will be lumpy. Take them out 30 minutes beforehand.
- 2
SQUEEZE the excess liquid out of the TOMATOES – juicy ones will turn the dough into a “swamp”. Drain off the juice or use less watery varieties.
- 3
NON-STICK PARCHMENT is the easiest option. Ordinary parchment will also do, but grease it with oil to be safe.
- 4
YOLK WITH SOUR CREAM – a “signature” glaze for a beautiful golden top. Without it the pie will turn out “pale”. I use the same trick in other poured pies.
FAQ
What can replace the chicken in the filling? +
Alternatives: boiled turkey (just as tender), boiled beef (denser), fried minced meat (pork + beef, hearty), smoked chicken (more piquant), diced ham (an express option), canned tuna (a light fish version). The universal principle: any cooked meat cut into 1×1 cm cubes. Raw meat is not suitable for this pie – it will not have time to cook in 40 minutes. For a fasting version, replace it with mushrooms (200 g of fried button mushrooms). For vegetarians, use a mix of cheeses and vegetables.
Can I use frozen vegetables? +
Yes, but with some caveats. Defrost them completely and drain off all the excess liquid (otherwise the pie will become “watery”). Frozen vegetables that work well are: broccoli, cauliflower, green beans, peas. Sauté them first in a pan for 5 minutes – the excess moisture will evaporate and the flavour will open up. Fresh vegetables are better, but frozen ones are a convenient winter alternative. Do not use frozen tomatoes – they will go mushy and turn to purée.
How long does the pie keep? +
In the refrigerator in a closed container – 3 days. The next day the flavour is brighter, as the filling soaks into the dough. Reheat in the oven at 160 °C for 10–12 minutes (the microwave makes the pie “rubbery”). It can be frozen (up to 1 month), but it is better in pieces wrapped in film – reheating in the oven restores the texture. The cold pie is also tasty – ideal for a picnic or “to take to work”. It is convenient to make it on a Saturday for 2–3 days of weekday breakfasts.
What to serve it with? +
It is versatile. As a standalone dish with a salad (a vegetable one, fresh with herbs). With soup – as a “sandwich” alongside the first course. For breakfast with coffee or tea. For a picnic – it needs no reheating. With a glass of dry white wine (chicken + cheese = a perfect combination). For children – with ketchup or sour cream. For adults – with a glass of beer. For a festive table, cut it into small squares and serve as canapés. A great “one-pan dish” option – a meal in 55 minutes.
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