Russian chicken & mushroom pies with soured cream & dill

Russian chicken & mushroom pies with soured cream & dill

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(6 ratings)

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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

Packed with rice, chicken, veggies and a creamy sauce, these Russian-influenced pies are great for using up leftovers

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
582
protein
26g
carbs
44g
fat
35g
saturates
16g
fibre
2g
sugar
6g
salt
1.06g

Ingredients

  • 125g long grain rice
  • 50g butter
  • 250g mushrooms, roughly chopped
  • 175g oyster mushrooms
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp plain flour
  • 300ml milk
  • 425g cooked chicken
  • juice ½ lemon
  • 150ml pot soured cream
  • pack dill, finely chopped
  • 375g pack ready-rolled puff pastry
  • 1 egg yolk, to glaze

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Method

  1. Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed – about 10 mins. Season, then set aside.
  2. Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
  3. Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
  4. Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

Recipe from Good Food magazine, December 2009

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Comments

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jmordal1's picture
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Very lovely recipe, I really enjoyed it. Easily freezable/re-heatable.

ggold16's picture

Made this pie last night everyone enjoyed it but, the comments were it was quite dry and needed some other sauce/gravy to go with it. What did everyone else serve this with?

joanna1972's picture

Excellent pie, the rice at the bottom is a great twist! Have to admit the dill and chicken didn't sit well on my taste buds, so second time round I used tarragon instead. Next time I may use fish and dill!!

hilbee's picture
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Family favourite. I tend to make a large pie. Reheats well.

kristinapollard's picture

Made this last night and it was amazing! Really tasty and was to make. I made 1 large pie with Turkey as it was cheaper. If I want to reduce the soul creamed can I substitute it with milk or will that not work?

clarematildasophie's picture
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Seriously good! The rice works. I can see this becoming a firm favourite.

mrspinnywinny's picture
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This is a twist on the Russian fish pie, koulibiac. I made it because I had leftover dill, soured cream and cooked chicken. But I think it would have been much nicer with salmon. Chicken and dill doesn't work for me as a combination. And the cooked rice tends to dry out the sauce.

andrea0018's picture

Gloria....errr..the egg is to glaze the pie as stated by the recipe.

aysy78's picture

Could anybody can tell me when I should use the egg yolk, please? thanks

stephwilkinson's picture

Absolutely bloody goorgoosio! This is something I would cook over and over again.

deborahhartup's picture

love this pie! everyone is always surprised at the rice in the bottom, but is always a hit!

barney123's picture
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Very tasty. Family loved it. Will be making again.

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