No-Yeast Chicken Hand Pies with Sour Cream Dough
Not sure what to make with chicken? These hand pies are a great answer! This recipe gives you wonderfully tasty yeast-free pies with a chicken filling. You can swap the filling or stir different add-ins into the dough. They're the perfect addition to breakfast or a hearty snack!
Cooking method
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Step 1:
How do you make chicken hand pies? Gather the dough ingredients. The cheese and dill are optional, but the pies taste even better with them! Wash and dry the dill. Ideally, have all your ingredients at room temperature.
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Step 2:
Pour the warm whey into a deep, wide bowl. Add the sour cream and stir.
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Step 3:
Crack the eggs into the mixture and whisk them in.
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Step 4:
Pour in the vegetable oil and stir.
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Step 5:
Add the sugar.
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Step 6:
Add the salt and mix well.
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Step 7:
Stir the baking soda into the flour, then sift it through a fine sieve to aerate it.
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Step 8:
Add the flour to the egg mixture gradually, a spoonful at a time, stirring so no lumps form.
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Step 9:
You can skip this step and the next one (adding cheese) if you like. Stir the finely chopped dill into the dough.
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Step 10:
Grate the cheese on the coarse side of a grater.
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Step 11:
Add the cheese to the dough and check the consistency. Work in a little more flour so the dough is easy to handle.
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Step 12:
The dough is ready — let it rest under a towel while you make the filling.
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Step 13:
Gather the filling ingredients. Boil the chicken ahead of time in salted water.
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Step 14:
Cut the onion into small cubes.
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Step 15:
Boil the eggs for 8 minutes from the point they start boiling. To make them easier to peel, add 1 tablespoon of salt to the water.
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Step 16:
Fry the onion in a skillet until golden. Add the boiled chicken, cut into pieces, to the pan.
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Step 17:
Season with salt and pepper, stir, and cook for 10 minutes.
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Step 18:
Peel the boiled eggs and cut them into cubes.
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Step 19:
Combine the fried chicken with the onion and eggs.
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Step 20:
Dust the work surface well with flour and portion out the dough with a spoon — one scoop per pie. You can also divide the dough into pieces all at once, if that's easier for you.
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Step 21:
Press a piece of dough into a flat round with your hands, or roll it out with a rolling pin — whichever is easier.
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Step 22:
Place a little filling in the center of the dough. Pinch the edges closed to form a pie, and set it seam-side down on a flour-dusted board. Repeat with the rest of the dough to shape all the filled pies.
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Step 23:
Heat a skillet and add the vegetable oil. Lay in as many pies as will fit and fry them on one side. Another plus of these pies: they need half as much oil as yeast dough, so they come out less greasy.
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Step 24:
Flip the pies and fry the other side until done.
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Step 25:
Our golden no-yeast chicken hand pies are ready! Enjoy!
- My family loves these pies in all sorts of variations! I fry them, bake them in the oven, and make them with yeast dough, kefir dough, or choux pastry. They're a perfect way to use up a bit of leftover boiled chicken, and they work as a meal or a snack — and they're really not hard to make!
- Be ready for the flour to run a little more or less than the recipe says. Go by the desired consistency of the dough rather than a fixed amount of flour. If in doubt, read up on flour and how it behaves!
- Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they contain lots of unfiltered particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure to use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Caloric content of the products possible in the composition of the dish
- Chicken, grade I - 238 kcal/100g
- Chicken, grade II - 159 kcal/100g
- Chicken, skinless meat - 241 kcal/100g
- Broiler chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese, 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese, 50% fat - 400 kcal/100g
- Chester cheese, 50% fat - 363 kcal/100g
- Edam cheese, 40% fat - 340 kcal/100g
- Mushroom cheese, 50% fat - 395 kcal/100g
- Emmental cheese, 45% fat - 420 kcal/100g
- Gouda cheese, 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Rich yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyère cheese - 396 kcal/100g
- Fresh dill - 38 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Whey - 31 kcal/100g
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