Recipe: Crocodile Chicken Pie step by step with pictures | Handy.Recipes

Crocodile Chicken Pie

Cooked Chicken Crocodile Pie

Nutritional Value

Here is my version of the pie "Crocodile". I saw the molding idea while walking through Violetta's cookbook (T-gun), and I found how to make such a beauty on the internet. On "Cookbook" On Povarenka I could not find such a filling, so I want to share with you this beautiful and very tasty pie.

Author of the recipe

Ingredients for chicken pie "crocodile":


  • Milk (room temperature) - 250 ml
  • Chicken egg (at room temperature) - 1 pc
  • Vegetable oil (room temperature) - 90 ml
  • Sugar - 50 g
  • Salt - 1/4 teaspoon
  • Yeast - 11 g
  • Wheat flour / Flour - 450 g


  • Chicken leg (by weight it was 650g) - 4 pcs
  • Potatoes (large) - 2 pcs
  • Onions - 1 pc
  • Carrots - 1 pc
  • Garlic (to taste) - 3 clove


  • Chicken egg - 1 pc
  • Sugar - 1/4 teaspoon
  • Vegetable oil (for coating)

How to cook chicken pot pie "crocodile" step by step with photos

Make dough. Mix milk, egg and oil. Add sugar, salt, yeast and beat with a mixer. Gradually add flour. You may need more flour, depending on your flour. I use "Makfa" and 450 grams was enough for me. Put the dough into a container, greased with a little vegetable oil, cover with a lid (I still wrap it with a bath towel on top) and place it in the heat for an hour. At the end of an hour knead the dough and then put it back in the heat for an hour. The dough has tripled in size.

Prepare stuffing. Boil potatoes until half cooked and cut into cubes (cut to your liking). Boil some thighs and cut them in small pieces. Chop onions finely, grate carrots and mince garlic (I do it with a fine grater). Sauté onion and carrots lightly. Combine all the ingredients, season with salt and pepper, add spices to taste and mix together. Our delicious stuffing is ready.

Shaping. Turn out the dough and knead lightly. Roll out about the size of your baking tray, trim edges evenly. Line a baking tray with parchment paper, then use a rolling pin to glue the pastry onto the tray.

Place the filling in the middle. Cut the pastry into oblique strips, starting from the corners. Overlap the front of the dough to form a crocodile's muzzle, then overlap the strips and form a pigtail. The tail I made as I could))) I took the rest of the top piece of dough, folded it on top of the bottom one and just rolled it up and smoothed it out neatly. It turned out well))) Make eyes out of scraps of dough. Roll into balls and attach them to the crocodile's face. Roll out 2 small rolls and wrap around the eyes. The eyebrows came out.

I went over the whole body of the crocodile with scissors, imitating the body of the crocodile. Also along the bottom edges of the muzzle make incisions and we will have teeth. Roll out two small ovals, cut in half and attach them to the sides of the body of the crocodile by notching the edge. These are our feet. Our crocodile is ready to bake. Put it in the preheated oven and bake it for about 35-40 minutes at 180 degrees. Be guided by your oven. I greased the egg before baking in the oven and that was my mistake. The scales didn't come out as a result, it was the egg that stuck to the dough. So you need to grease the egg during baking, about 15 minutes before cooking. I add 1/4 teaspoon of sugar to the egg (beat until the sugar dissolves), this gives the baked goods a ruder crust.

When time is up, take it out of the oven. To give the crocodile a shiny finish I oiled it lightly with vegetable oil and wrapped it in a bath towel. That way the crocodile crust will be soft.

Nutritional Value:

Whole Dish:
6055.3 Calories
421.2 g
267 g
501.6 g
199.2 Calories
13.9 g
8.8 g
16.5 g

Chicken Egg, Salt, Garlic, Onion, Vegetable Oil, Flour, Wheat Flour, Sugar, Egg, Chicken, Potato, Bread, Yeast, Carrot, Chicken Thigh, Cakes, Pie, Dough

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