Closed pie with chicken, mushrooms, thyme and sour cream

The chicken and mushroom filling is successfully complemented by fresh herbs, perfectly selected seasonings and spices, as well as mustard and meat broth.

• Recipe author: Maria Dronova
• After preparation, you will receive 6 servings
• Cooking time: 20 minutes
• Prep time: 20 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Skinless chicken breasts 4 pieces
• Olive oil 1-2 tablespoons spoons
• Salt to taste
• Ground black pepper to taste
• 1 tbsp butter the spoon
• Green onions 1 bunch
• Ground nutmeg to taste
• Bay leaf 1-2 pieces
• Fresh thyme 2 sprigs
• Fresh champignons 150 g
• Sour cream 1 glass
• Flour 1 tbsp. the spoon
• Mustard 1 tsp the spoon
• Chicken broth 300 ml
• Puff pastry 250 g
• Egg 1 piece
• Fresh rosemary 2-4 sprigs

Cooking method

• Slice the breasts at an angle into strips 1 cm wide.

• Preheat a skillet and pour olive oil into it. Lay out the chicken, salt, pepper and add butter.

• Chop the green onion finely and toss it over the chicken. Also add nutmeg, bay leaf and thyme. Fry, stirring occasionally, until golden brown.

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• Chop the champignons, send to the pan. Add sour cream, flour, mustard, chicken stock and reduce heat. Simmer for 5-7 minutes.

  How to make the perfect chicken broth and 4 soups based on it

• Then transfer the filling into a baking dish and cover with a layer of dough. Roll the edges of the dough inward and brush with a beaten egg.

• Make one or more steam holes in the dough and place the rosemary there.

• Bake the cake until golden brown, about 15-20 minutes.

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