Chicken and potato chicken salad - a very juicy and delicious recipe

Kitchen appliances and utensils: oven, pan, spoon, fork, silicone brush, baking sheet or baking dish, knife, cutting board, cling film.

Ingredients

Step cooking

Cooking dough

1. Margarine put in a saucepan and melt over low heat. Set aside to cool slightly.
   
2. Sift 4 cups flour into a deep bowl through a sieve.
   
3. Add salt, soda. Pour in kefir and cooled margarine. By the way, margarine can be replaced with butter or homemade sour cream.
   
4. Knead the dough. It should turn out to be viscous, elastic, and practically not stick to your hands.
   
5. Put the dough in a bowl and cover with cling film. Put the bowl in the refrigerator for 40-60 minutes. During this time, the dough comes and becomes more elastic.
   

Cooking stuffing

1. Peel the potatoes, rinse it. Cut into small cubes or thin slices 2-3 mm thick. Fold in a bowl and season with salt and pepper.
   
2. Rinse and chop the chicken into small pieces. In addition to chicken, you can take any meat: pork, beef, and turkey. Add salt and pepper to the meat.
   
3. Peel and cut the onion either into thin rings or into small cubes. You can immediately add one half of the onion to the meat, and the second to the potato. And you can put the onion as a separate layer. You decide.
   

We collect the kurnik

1. Turn on the oven at 200 ° C. Take the dough out of the refrigerator, slightly knead the dough and divide it into two parts: one more, the other less.
   
2. Roll out most of the dough with a layer of 3-4 mm thick.
   
3. Grease a baking sheet or baking dish with vegetable oil. Put a rolled layer at the bottom of the form, form the sides (it is better to let the sides be higher).
   
4. Put the potatoes first, then the onions (if you have not mixed it with the filling) and last but not least the meat. If you assemble the filling in this way, the meat will let the juice fall, and the potatoes from below will be “cooked” in the meat broth.
   
5. Roll out another smaller piece of dough from the remaining smaller piece of dough. Cover the workpiece with a layer and press along the edges.
   
6. Cut the excess dough along the edges, and pinch the edges themselves and nicely shape them, for example, with a pigtail. Decorate the chicken from the rest of the dough.
   
7. In the middle of the cake, make a hole with a diameter of 2-3 cm and carefully pour 50 ml of water through it. This hole will release excess steam during baking, so the dough will not burst anywhere, and the filling will retain juiciness.
   
8. Beat the egg and brush the entire surface of the henhouse with a brush. The remaining egg can be carefully poured into the hole at the top of the pie.
   
9. Bake the cake for 40-50 minutes at a temperature of 200 ° C. Carefully grease the finished chicken with water and cover with a towel. Allow to stand for 20-30 minutes. Cut into portions and treat yourself to a delicious chicken pot. Enjoy your meal!
   

Video recipe

Be sure to watch the video of cooking a chicken meat and potato. You will see the whole process of creating this delicious cake visually, and if, according to the recipe, something seemed complicated to you, then after viewing all doubts will disappear.

Now you know how to knead the dough for the chicken, and how to put the stuffing in it. This cake can be prepared for dinner and for receiving guests. Indeed, in fact, the henhouse was most often used to be baked for solemn events, such as weddings. He looked a little different: he was tall, and the filling was shifted by “pancakes” from the dough.

But even that recipe, which is given above, will make your guests or household fingers lick! By the way, on top of the cake you can sprinkle sesame seeds - white or black. Then it will be even more beautiful.

Other poultry recipes