The Only Pie Your Family Will Ever Ask For: A Golden, Creamy Chicken & Mushroom Masterpiece

Even if you aren’t used to baking a lot, it’s likely you sometimes feel the need to have something like a delicious pie for lunch or dinner. Usually, those require quite many ingredients and several hours of preparation, but this recipe for the finest chicken and mushroom pie is an exception. The dish will be made in just an hour and will turn out tender and creamy — just like you expect it to be.

Here’s what you need: 1 onion, 300 g of mushrooms, 500 g of chicken breast, 100 ml of vegetable oil (for frying and the dough), 3 eggs, 1 tsp of salt, 0.5 tsp of sugar, 300 ml of fermented milk, 250 g of flour, 10 g of baking powder.

Heat some oil in a skillet and fry the finely chopped onion until translucent, so it becomes soft and fragrant.

Add the sliced mushrooms and cook until all the liquid has evaporated and the mushrooms are lightly browned.

Then add the sliced chicken breast and cook everything together over high heat until the meat turns white and any excess moisture has evaporated.

Season with salt and pepper, then remove from the heat; the filling should be slightly dry and rich in flavor.

Now prepare the dough: beat the eggs with salt and sugar until light and foamy, then add the fermented milk and vegetable oil, and mix well.

Sift in the flour with the baking powder and knead the dough to the consistency of thick sour cream, so that it spreads easily but holds its shape.

Line a baking pan with parchment paper and pour in half of the batter, spread the filling evenly, then pour the remaining batter on top.

If you like, sprinkle sesame seeds on top and bake in an oven preheated to 180°C for about 40–45 minutes.