Recipe: Salute pie with chicken filling step by step with pictures | Handy.Recipes

Salute pie with chicken filling

Cooked Salad Cake with Chicken Filling

Time to cook: 240 minutes

Total Servings: 15

Nutritional Value

I made a meat pie for my men for February 23 "Chrysanthemum". Got up at 7:00 a.m. and... My mom had stuffing in the freezer, not enough yeast, no kefir... I had to experiment, the result exceeded my expectations! The dough is very light and airy. Combined with a fragrant filling of chicken, vegetables and boiled eggs, it makes a wonderful holiday pie, measuring 30 cm x 40 cm and about 5 cm high. The dough is very easy to make, you don't have to knead it for a long time.

Author of the recipe

Ingredients for the cake with chicken filling:


  • Wheat flour / Flour - 750 g
  • Milk - 330 ml
  • Sour cream - 100 g
  • Yeast (I used dry Saff-momenta) - 11 g
  • Baking powder (no topping) - 1 teaspoon
  • Egg (medium sized) - 2 pcs
  • Sugar - 3 tablespoon
  • Salt - 1 teaspoon
  • Vegetable oil (unscented) - 150 ml
  • Vanillin - to taste


  • Chicken fillet (2 chicken breast fillets) - 300 g
  • Chicken leg (2 skinless and boneless ham) - 300 g
  • Chicken egg (boiled) - 3 pcs
  • Onions (large) - 2 pcs
  • Carrots (medium) - 1 pc
  • Hummelsuneli - 1 pinch.
  • Bay leaf - 1 pc
  • Black pepper (ground) - to taste
  • Salt - to taste
  • Nutmeg (ground) - 1 pinch.
  • Wheat flour / Flour - 1 teaspoon
  • Dill - 0.5 bunch.
  • Parsley - 0.5 bunch.
  • Vegetable oil - 30 ml


  • Chicken egg - 1 pc
  • Milk - 30 ml
  • Sesame (for crumbling) - 1 teaspoon

How to cook cake with chicken filling step by step with photos

Ingredients for the dough.

Heat milk in a small saucepan, add dry yeast and sugar, stir and let stand for a few minutes.

Sift flour into a cup (4-5 liters). We reserve about 0.5 cup of flour, it will be useful for mixing and forming the dough. Add vanilla and baking powder to the flour mixture. Add sour cream, eggs, salt, 130 ml of oil to the milk mixture and mix well.

Make a well in the flour, and slowly pour the egg and milk mixture, kneading the dough. It should not be too wet or stiff. Take the dough out of the bowl, put it on a lightly floured table and knead until smooth.

Brush the dough with vegetable oil, put it into a saucepan, cover and leave in a warm place for 1-1.5 hours. The dough will approximately double in size.

Ingredients for the stuffing.

Finely chop chicken meat with a knife or mince it with a coarse mincer. Put a big frying pan on medium heat, pour oil over it. Cut the onions lengthwise into 4 parts, cut them into julienne strips and put them in the pan. Sauté the onions until soft. Do not fry! Grate carrots on a coarse grater, add to the pan, stir, add 50 ml of water, after a couple of minutes stir and cover, so that the carrots quickly become soft.

Add the meat to the pan, turn up the heat and fry for 5 minutes, stirring.

We add to a pan pan pan with salt, nutmeg, bay leaf, pepper, salt, mix it, add 50 ml of water, turn down the heat, put a lid on and stew for 5-10 minutes till the meat is ready. If there is some liquid on the bottom add flour and stir. Remove from heat.

Finely chop the greens, peel boiled eggs, mash with a fork, send everything into the pan and mix well.

Let cool slightly.

Knead a little dough when it has risen and divide in half.

Nutritional Value:

Whole Dish:
6100.1 Calories
270.9 g
250.4 g
694.5 g
Per Serving:
406.7 Calories
18.1 g
16.7 g
46.3 g
226.8 Calories
10.1 g
9.3 g
25.8 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Ham, Sugar, Onions, Eggs, Parsley, Sourcream, Chicken, Carrots, Tender, Bay Leaf, Dill, Hummelsuneli, Milk, Vegetable, Sesame, Nutmeg, Baking powder, Yeast, Baking, Chicken Fillet, Cakes, Vanillin, Fudge

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