Chicken and Potato Pie (Yeast Dough)
Make a simple filled pie from affordable ingredients! With yeast dough you can make all sorts of pies, just by changing the filling. Today we'll make a juicy, incredibly tasty chicken and potato pie that's good enough to serve on a holiday table.
Cooking method
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Step 1:
Gather all the ingredients for the dough. Use large, premium eggs. Use all-purpose flour.
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Step 2:
Warm the milk to 100–105°F (37–40°C). Add the sugar, salt, and yeast to the warm milk. Leave the yeast for 15 minutes to activate. A fluffy foam cap should form on the surface. That means the yeast is active and you can keep going. If no cap forms, either the yeast is dead or the milk was overheated.
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Step 3:
In a deep bowl, whisk the eggs with the vegetable oil using a fork or whisk.
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Step 4:
Pour the activated yeast mixture into the eggs.
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Step 5:
Sift the flour and add it to the dough gradually, a spoonful at a time. Mix.
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Step 6:
Knead a soft, elastic dough by hand, adding a little more flour if needed. At first the dough sticks to your hands a lot, but as you knead, the stickiness fades to a minimum.
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Step 7:
Cover the bowl of dough with a towel and leave it to rise for 1 hour.
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Step 8:
While the dough rises, make the filling. For extra juiciness, you can add onion that's been finely chopped and fried in vegetable oil to the filling, or fry the carrot together with the onion.
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Step 9:
Wash and dry the chicken fillet. Cut the chicken into small cubes so it bakes through well.
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Step 10:
Peel the carrot and cut it into small cubes.
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Step 11:
Peel the potatoes and also cut them into small cubes. It's important to cut the potatoes small, because depending on the variety they need more time to cook through. When the chicken and carrot are done, the potatoes can still be firm. So the smaller you cut them, the better.
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Step 12:
In a bowl, combine the chicken fillet, potatoes, carrot, mayonnaise, curry, paprika, and ground pepper. Mix everything thoroughly. You can use sour cream in place of the mayonnaise.
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Step 13:
Punch down the risen dough and divide it into two unequal parts.
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Step 14:
Roll out the larger part of the dough big enough to cover the bottom and sides of the baking pan.
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Step 15:
Lay the rolled-out dough into a greased baking pan and form the sides. You need a large pan here — 10–12 inches (26–30 cm) across — or a small baking sheet will also work.
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Step 16:
Spread the filling over the dough and level it out.
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Step 17:
Roll out the second part of the dough to the diameter of the pan.
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Step 18:
Lay the dough over the filling and pinch the edges shut. Make a small hole in the center of the pie for steam to escape.
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Step 19:
The egg wash.
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Step 20:
Combine the egg with the milk and whisk until smooth.
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Step 21:
Brush the top of the pie with the beaten egg. Bake the pie in an oven preheated to 375°F (190°C) for about 1 hour. If the dough starts to brown before the pie is done, cover the pie with a double layer of foil.
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Step 22:
Take the finished pie out of the oven, cover it with a towel, and let it stand for 5–7 minutes. Then remove the pie from the pan and cut it into pieces. Enjoy!
- Be prepared for the possibility that you may need more or less flour than the recipe calls for. Go by the desired dough consistency rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
- Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, check out the helpful tips on how ovens behave!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine pastry flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Curry - 352 kcal/100g
- Salad mayonnaise 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provençal mayonnaise - 624 kcal/100g
- Provençal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Dry yeast - 410 kcal/100g
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