Chicken and cabbage pour-over pie
Description
Delicious baked goods for the whole family. A custard pie with cabbage and chicken is simple and quick to make. If you have already boiled the chicken and cabbage, all that’s left is to mix the dough in a matter of minutes. The oven bakes the pie. This kind of pastry is perfect for both everyday meals and holidays. It is very tasty warm or cold.
Instructions
- 1
Step 1
Prepare the ingredients for making a custard pie.
- 2
Step 2
Prepare the pie filling. Shred the cabbage and boil until tender. Drain the water.
- 3
Step 3
Grind or process the boiled chicken in a meat grinder or blender. Add it to the cabbage.
- 4
Step 4
Finely chop the parsley or dill and add to the filling.
- 5
Step 5
Season with salt and pepper to taste, then mix all the filling ingredients.
- 6
Step 6
Prepare the pie dough. Crack the eggs into a bowl.
- 7
Step 7
Add mayonnaise and sour cream.
- 8
Step 8
Add salt and baking powder.
- 9
Step 9
Beat the eggs, sour cream, and mayonnaise well with a whisk or mixer. Add the flour.
- 10
Step 10
Knead a smooth, homogeneous dough with the consistency of sour cream that is not too thick.
- 11
Step 11
Grease the baking pan with butter and dust with flour. Pour in half of the batter.
- 12
Step 12
Spread the pie filling.
- 13
Step 13
Pour the second part of the batter over.
- 14
Step 14
Bake the pie in an oven preheated to 175–180 degrees for 40 minutes until golden brown on top.
- 15
Step 15
Let the finished jellied pie cool slightly still in the tin, then unmould or remove from the tin. Slice and serve.