Recipe: Hillbilly chicken pot pie with wheat flakes step by step with pictures | Handy.Recipes

Hillbilly chicken pot pie with wheat flakes

Cooked country style pie with chicken and wheat flakes

Time to cook: 120 minutes

Total Servings: 12

Nutritional Value

I've been craving simple, uncomplicated, rustic recipes lately. This pie is one of those recipes. My great-grandmother and grandmother used to make it. They lived in the small village of Vidogoschi, on the left bank of the Volga. And my mother still often tells me that when she was a little girl, my grandmother used to bake this pie in the oven. Then she used to put on a samovar and the whole family (and there were about 10 of them) used to drink tea with pie and strawberries. Village pie was very popular at that time. In the village, home-made chickens were not a delicacy, and potatoes and millet were planted in every yard. My mom used to bake this pie as well, though not in an oven, but in an oven. The pie was incredibly delicious, even though it was made with the simplest of products.

Author of the recipe

Ingredients for country style pie with chicken and wheat flakes:

  • Butter (+1 tsp.l. to grease the tin) - 200 g
  • Wheat flour / Flour - 400 g
  • Chicken egg - 1 pc
  • Water (ice water) - 3 tablespoon
  • Salt (1.5 in batter, 1 in filling) - 2.5 teaspoon
  • Potatoes (2-3 pieces) - 200 g
  • Wheat flakes - 1 glass
  • Onions (small) - 2 pcs
  • Chicken (1/2 medium broiler chicken carcass) - 700 g
  • Black pepper - 0.5 teaspoon
  • Bay leaf - 3 pcs
  • Thyme - 1 teaspoon
  • Vegetable oil - 1 tablespoon

How to cook pot pie with chicken and wheat flakes step by step with photos

Preparing All Foods. The pie is originally made with millet. But I'm going to do country-style pie in a new way, with millet flakes (Mistral). It's just as delicious, but it saves the time it takes to boil the millet.

I cut butter into cubes and put it in a bowl. I add salt and flour. I knead it with my fingers until it becomes a fine crumb. Then I add the egg and ice water.

I knead a soft elastic dough. Wrap it in clingfilm and leave in the fridge for 30 minutes. Meanwhile I prepare the stuffing.

I pour millet flakes into a saucepan, pour boiling water in the ratio of 1:2, cover and leave for 3-5 minutes.

I cut the chicken into pieces, separate the meat from the bones. Fry pieces of meat in a pan with vegetable oil. Stir for 3 to 4 minutes, stirring. Peel onion and cut into rings. Peel and slice potatoes into thin slices.

I grease the pie dish with butter. I divide the cooled dough into two unequal parts: 1/3 и 2/3. Put the larger part in the cake tin and with my fingers press it into the sides and bottom, making a high edge (5 cm).

Place the stuffing. Spread salt and pepper in 3 layers. First I put the ready-made millet flakes and press them down with a spoon. Put diced onions on top. Add some salt and ground black pepper.

Then I arrange the potato slices. Sprinkle with half the thyme, part of the salt and pepper. Press down firmly. Last layer - fried pieces of chicken, bay leaf, remaining thyme, salt and pepper.

Place the second piece of dough on a table sprinkled with flour. Gently roll out into a circle with a rolling pin. The dough is not easy to roll out, so if it starts to crack, you can moisten it with water or grease it with vegetable oil. Using a long knife, I lift the rolled out layer of dough and lay it on top of the filling. I seal the edges of the pie. In the center I make a hole for steam to escape. I pierce the pastry with a fork in several places.

I place the pie in a preheated 200 degrees oven for 1 hour.

When ready, cool the pie a bit, slice it and serve! Enjoy!

Nutritional Value:

Whole Dish:
4552.6 Calories
176.8 g
227.8 g
455.9 g
Per Serving:
379.4 Calories
14.7 g
19 g
38 g
246.1 Calories
9.6 g
12.3 g
24.6 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Potatoes, Thyme, Onions, Chicken, Water, Bay Leaf, Potato, Baking, Wheat, Cakes, Millet Flakes, Bakery

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