Cabbage pie with chicken. Pies made from yeast dough. Closed pie with chicken and cabbage. Ingredients for ten servings

Chicken and cabbage pie can be a great addition to any meal. It can also be prepared using yeast dough, spending more time and effort. Or you can use simpler recipes, for example, with puff pastry or aspic. They also take different types of cabbage, which makes the dish even more interesting.

Delicious and simple pie with fresh cabbage

Many people like this pie because it is quite simple to prepare. For it, it is better to take young and juicy cabbage. For this recipe for pie with cabbage and chicken, you need to take the following ingredients:

400 grams each of cabbage and chicken;
three eggs;
200 ml kefir;
20 ml olive oil;
a teaspoon of baking powder;
a pinch of paprika;
150 grams of mayonnaise;
salt and pepper to taste;
eight tablespoons of flour.

This cabbage and chicken jellied pie is very easy to prepare. The main thing is that you don’t need to make a dough for it.

Fish pie

For a pie with cabbage and fish, you can prepare any dough. Store-bought puff pastry works well.

Chefs say that it is best to combine fish filling with yeast dough.

Pie with fish and cabbage

You will need:

milk – 250 ml;
flour – 2 tbsp;
butter – 100 g;
yeast – 2 tsp;
sugar – 1 tbsp. l.;
egg – 2 pcs.;
cabbage – 200 g;
boiled rice – 200 g;
fish fillet (cod or hake) – 200 g;
onions – 1 pc.;
herbs, salt, lemon juice.

How to cook:

Prepare the yeast dough using the sponge method. Initially, mix milk, yeast, sugar and flour (2 tbsp). When the dough is ready, carefully add all the other ingredients - butter, eggs and flour. Knead the dough and leave it for 1 hour.
Simmer the cabbage with onions until tender.
Cut the fish fillet into small oblong pieces. Salt them, season with spices and sprinkle with lemon juice.
Divide the dough into 2 parts. Roll out the larger one and place on a baking sheet. Form the sides. Place rice mixed with stewed cabbage on the base of the pie. On top are pieces of fish and greens.
Roll the second part of the dough into small strips. Place them on the fish layer, imitating a lattice. Brush the strips and sides with beaten egg.
Bake for 25-30 minutes at 180-200°.

How to serve: The uncovered pie is very filling. It is equally tasty both cold and warm.

Cooking the pie

To begin with, chop the cabbage and lightly knead it with your hands. Place the vegetable in a bowl and add water so that the cabbage is completely covered. After boiling, add salt to the water. Cook for another eight minutes. Place the ingredients for the cabbage and chicken pie in a sieve and allow the water to drain. Cool.

Eggs are broken into a container. pour in kefir, add mayonnaise. Lightly beat. Add pepper, salt and paprika. Baking powder is introduced. Thoroughly stir the ingredients for filling the pie. Sift the flour, add it to the dough, knead it. The consistency of the mixture should be similar to pancake batter.

Add finely chopped greens to the cooled cabbage.

The chicken fillet is washed, cut into large pieces, and then passed through a meat grinder. Fry it in heated vegetable oil, stirring. If it seems that the minced meat is getting dry, then you should add a little water. Then combine the minced chicken and cabbage and mix.

Take a baking dish and cover the bottom with parchment. It is better to grease the edges of the pan with butter to prevent the cake from sticking.

Half of the dough is poured into the mold, and the minced cabbage is placed with a spoon. Carefully pour in the remaining dough. It's better to do this slowly so that the filling doesn't float. The oven is heated to two hundred degrees, the jellied pie is baked for about forty minutes.

Cabbage pie with boiled chicken in a slow cooker

It is very convenient to bake jellied pies in a slow cooker. We will prepare the filling from pre-boiled chicken meat and cabbage.

300 gr. cabbage;
150 gr. boiled chicken meat;
1 onion;
70 gr. butter;
2 tablespoons vegetable oil;
3 eggs;
3.5 tablespoons of natural yogurt or sour cream;
3 tablespoons of mayonnaise;
6 tablespoons flour;
2 teaspoons baking powder;
half a teaspoon of salt, spices to taste.

Chop the onion and cabbage.

Finely chop the chicken meat. Pour vegetable oil into the multicooker and cook the onion in it in the “frying” mode. When the onion begins to brown, add the cabbage. Salt the mixture, stir and cook until the vegetables are soft. Then put pieces of meat and butter into the hot cabbage, stir until the butter melts.

Preparing the dough:

mix yogurt with raw eggs, add baking powder and mayonnaise. Add salt, but not much, so the mayonnaise can be quite salty. Add flour and mix. Pour the prepared mixture onto the cabbage filling. Cook in baking mode for about 60 minutes. Then turn it over onto a plate with the filling facing up.

Delicious yeast pie

Yeast pie with chicken and cabbage is a delicious combination. Moreover, this is the pie that many call “real.” It uses real yeast dough. For it you need to take:

800 grams of flour;
1.5 glasses of milk;
11 grams of dry yeast;
two eggs;
1.5 tablespoons sugar;
30 grams of butter, previously removed from the refrigerator so that it becomes soft;
a teaspoon of salt.

For the filling you need the following ingredients:

500 grams of chicken fillet;
two onions;
300 grams of cabbage;
20 grams of vegetable oil;
50 grams of butter;
one egg;
salt and spices.

For such a pie you need to make a dough, so you should count your time.

Closed yeast dough pie

The traditional version of the pie is made from yeast dough. Let's make a closed pie with chicken and cabbage.

The basis:

1.5 glasses of milk;
about 800 gr. flour;
2 eggs;
1 package (11 g) dry yeast;
1 teaspoon salt;
1.5 tablespoons sugar;
30 gr. soft butter.

Filling:

500 gr. chicken meat without bones and skin;
2 onions;
300 gr. cabbage;
50 gr. butter;
20 gr. vegetable oil;
1 egg;
salt and spices to taste.

We heat the milk, it should become barely warm, stir in the yeast, about a glass of sifted flour and sugar. Leave to rise in a warm place for about thirty minutes.

Advice! To speed up the process of preparing the dough, you can place the bowl with the mixed mixture in a bowl of warm water.

When the mass rises and begins to fall a little, add the remaining ingredients - pounded soft butter, eggs beaten with salt, the remaining flour. Add flour in small portions until the dough stops sticking to surfaces and fingers. Roll the kneaded dough into a ball, place it in a deep bowl with a lid and leave it warm for another hour.

For the filling, finely chop the onion and cabbage, fry in vegetable oil for several minutes, then reduce the heat and simmer until tender. Salt and pepper. Halfway through the cooking process, add finely chopped chicken. Let cool.

Separate about two-thirds of the finished dough, roll it into a large layer and transfer it to a greased baking sheet. Then spread the cooled filling in an even layer. Distribute small pieces of butter on its surface. Roll out the rest of the dough, cover the pie, carefully pinch the edges. If desired, you can decorate the top of the product with figures cut out from scraps of dough.

Keep the pie preparation warm for about twenty minutes, then brush the top surface with a pre-beaten egg. Cook at medium temperature (180-190 degrees) for about fifty minutes. The finished hot pie can be greased with butter on top, this will make its crust softer.

How to make a pie with yeast?

First, warm up the milk. It should be warm, but not boiling. Yeast is added to it. Add sugar and a glass of sifted flour. leave in a warm place for thirty minutes to let it brew.

After the mass increases in size and then falls, the eggs are broken and ground with salt. Add them to the dough, add butter and remaining flour. Knead the elastic dough and roll it into a ball. Cover the container with the dough with a towel and leave for another hour so that it increases in size.

Prepare the filling. To do this, chop the onion and cabbage, quite finely. Fry the vegetables in heated vegetable oil, then reduce the heat and simmer until tender. Add salt and pepper. In the process, diced chicken fillet is introduced. Fry everything and cool.

Mushroom pie

Delicious pies are made with cabbage and mushrooms, prepared according to Ossetian recipes.

Pie with cabbage and mushrooms

You will need:

sour cream – 1 tbsp. l.;
sugar – 0.5 tbsp;
flour – 500 g;
water – 300 ml;
sunflower oil – 1 tbsp. l.;
dry yeast – 0.5 tsp;
cabbage – 0.5 kg;
onion – 1 pc.;
tomato paste – 1 tbsp. l.;
mushrooms (can be champignons, oyster mushrooms) – 250 g.

How to cook:

Prepare the dough using the sponge method. Initially, dissolve the yeast in warm water. For better yeast fermentation, add 1 tablespoon of sugar and 2 tablespoons of flour. Leave the dough for 20 minutes. When it increases in volume, add all the other ingredients - sour cream, sugar, sunflower oil and flour. Leave the dough for 1 hour. As it increases in volume, knead twice.
Finely chop the vegetables and mushrooms and fry all the ingredients separately. Place them in a saucepan. Add tomato paste, salt, pepper, simmer over low heat. The filling should cool down.
Divide the finished dough into 3 parts. That will be three pies.
Take one piece. Roll it out well. Place the filling in the middle. Pull the edges towards each other and pinch them.
Turn the pie over. Form it into a large cake. Make a small hole in the middle. Brush the top layer with egg. Bake for 20 minutes at 180 degrees.

Assembling a cabbage and chicken pie

Two-thirds of the dough is separated and rolled into a layer. Grease a baking tray with vegetable oil and place the dough. Place the cooled filling in an even layer. Cut the butter into cubes and distribute evenly over the filling. Roll out the remaining dough, cover the pie, and pinch the edges. The workpiece is kept warm for about twenty minutes. The top is greased with beaten egg, so the surface will be glossy. Prepare the pie with cabbage and chicken in the oven at 190 degrees for fifty minutes.

To make the pie more juicy, when hot, grease it with a piece of butter.

Festive pie with cauliflower, chicken and prunes

Another version of cauliflower pie is prepared using potato dough. Add chicken fillet and prunes to the filling.

4-5 potatoes;
300 gr. chicken fillet;
300 gr. cauliflower;
3 eggs;
200 gr. sour cream;
100 ml cream;
100 gr. hard cheese;
50 gr. butter;
50 gr. prunes;
2-3 spoons of flour.

Boil the potatoes and cabbage, disassembled into florets. Mash the potatoes, adding half the amount of butter and one raw egg. Add a little flour to the mixture. Place the prepared puree into a greased pan and distribute it so that the bottom and sides are covered.

Fry the chicken breast in small pieces, season with salt and pepper. Steam the prunes with boiling water to make them softer. Mix chicken pieces and chopped prunes. Place the meat and prunes on the potato dough, and distribute the boiled cabbage on top.

Beat the remaining two eggs with the addition of sour cream and cream. Salt this mass and mix with grated cheese. Pour the filling over the assembled pie. Bake in the oven at 190 degrees until a nice crust appears (approximately 45 minutes).

Pie with puff pastry and Chinese cabbage

You will like this option because you don’t need to prepare the dough. You will need a package of ready-made, which is pre-defrosted. For the pie you need the following ingredients:

600 grams of chicken fillet;
300 grams of Chinese cabbage;
three eggs;
onion head;
one tablespoon of butter;
salt and spices;
yolk for greasing the pie;
a little vegetable oil.

Layered pie with chicken and cabbage is prepared quickly, because Chinese cabbage is much softer than white cabbage.

Puff pastry pie

If you don’t have much time, but want to please your family with a delicious pie, then use ready-made puff pastry.

Layered pie with cabbage

You will need:

stewed cabbage – 500 g;
puff pastry – 2 sheets;
egg – 1 pc.

How to cook:

Roll out one sheet of dough. Transfer it to a greased baking sheet. Be sure to form the sides.
Lay out the cabbage. Distribute it evenly.
Roll out the second sheet. Cover the filling with it. Pinch the edges well. Make small cuts or punctures.
Bake the pie for half an hour at 180°C. About 5-7 minutes before it is ready, brush it with beaten egg.

Layer pie: recipe description

The eggs are boiled until hard-boiled. The meat is washed, dried and cut into small cubes. Cabbage and onions are chopped. Heat vegetable oil in a frying pan and fry pieces of chicken fillet until crusty. Transfer it to a plate. Fry the onion in the same oil, when it turns brown, add butter and cabbage, cook until the ingredients soften. Season to taste. Combine all ingredients for filling.

The dough is rolled out into two layers, but so that one is larger. Place it in a greased baking dish and form sides. Distribute the filling and cover with the remaining layer. Pinch the edges and make a cut in the center. Lubricate the surface of the pie with cabbage, egg and chicken with yolk. Cook at a temperature of two hundred degrees for about thirty minutes. Before serving, cool the pie to make it easier to cut into portions.

Kefir jellied pie

If you don’t have it in the freezer, but the family wants delicious baked goods, then you should make a jellied pie. Kneading the dough will take no more than five minutes.

400 gr. fresh cabbage;
100 gr. sauerkraut;
200 gr. chicken meat;
1 onion;
200 ml kefir;
3 eggs;
50 gr. butter;
8 tablespoons flour;
2 teaspoons baking powder;
2 teaspoons sesame seeds (optional);
salt and spices to taste.

Chop fresh cabbage, add salt and rub with your hands. Leave for fifteen minutes. Chop the onion and chop the chicken meat. Squeeze out the sauerkraut. Heat vegetable oil in a frying pan, fry the meat first, then add the onion and fry everything together. When the onion is slightly browned, add fresh and pickled cabbage (squeeze out excess juice), cook everything together until the vegetables are ready, season to taste.

Advice! The pie filling can be made only from fresh cabbage, but a small addition of sauerkraut gives the baked goods a more piquant taste.

We cover the bottom of the mold in which we plan to bake with paper, which we grease a little with oil. Place the filling on it and smooth it out. Turn on the oven at 1902 degrees.

Pie with sauerkraut and fresh cabbage

Another version of the jellied pie contains the following ingredients:

400 grams of fresh cabbage;
one hundred grams of sauerkraut;
200 grams of chicken meat;
onion head;
200 ml kefir;
a couple of tablespoons of vegetable oil;
50 grams of butter;
three eggs;
a couple of teaspoons of baking powder;
eight tablespoons of flour.

You can also use a couple of tablespoons of sesame seeds for sprinkling. But this is optional. You can also use your favorite spices. However, it is worth remembering that sauerkraut has a bright taste.

Where to begin?

At first, any housewife, left alone in the kitchen, forgets about the need for various little things for baking. So check if there is milk and eggs in the refrigerator, and some flour, soda and spices in the bins. Everything is fine? Then it's time to organize the recipe and indicate the list of ingredients.

It must be said right away that preparing jellied pie is easier than traditional, since the dough remains liquid, that is, there is no need to knead it until ready.

This dough spreads faster and more evenly in shape and the cake turns out more neat.

For the test itself we need

chicken eggs 3-4 pieces,
premium wheat flour - 8 tablespoons,
baking powder or baking soda,
salt - to taste,
2 glasses of milk or sour cream of medium fat content.

The recipe allows you to get creative with the filling, but you shouldn’t give up on the basic products, because the combination of tender translucent white cabbage and chicken breast has an appetizing aroma and juicy taste!

So, for the filling:

half a fork of white cabbage,
1 chicken breast,
approximately 100 grams of sauerkraut,
1 onion,
2 tablespoons vegetable oil,
salt, sugar and other spices - to taste.

It is also recommended to use sesame seeds for sprinkling (10 grams is enough) and chopped herbs (parsley, dill, basil, green onions).

Delicious chicken pie

Fresh cabbage is chopped, salted, and then crushed with hands to release the juice. Then leave the product for fifteen minutes so that the cabbage releases its juice. The onions are peeled and chopped. The meat is cut into small pieces. Sauerkraut is squeezed out of the brine.

Heat vegetable oil in a frying pan. Send the chicken fillet to fry, when it becomes golden brown, add onions and both types of cabbage. Fry until the vegetables are ready.

It is better to cover the bottom of the baking dish with parchment. Lightly grease it with oil to make the cabbage and chicken pie easier to remove. Lay out the filling. The oven is heated to 190 degrees.

To make the dough, melt the butter, add kefir to it and beat in the eggs. Stir, but do not beat. Add baking powder and sifted flour. Add salt. Stir the dough thoroughly and pour the filling into it. Cook the pie for about forty minutes. If you want to decorate the pie with sesame seeds, sprinkle them on the raw dough.

Mince pie

For such a pie, it is best to use yeast dough. You can cook it in a non-steamed way. It's significantly faster.

Pie with cabbage and minced meat

You will need:

water – 3 tbsp.;
sugar – 3 tbsp. l.;
dry yeast – 25 g;
flour – 300 g;
vegetable oil – 3 tbsp. l.;
salt – ½ tbsp. l.;
cabbage – 1 head;
minced meat – 300 g;
egg – 2 pcs.;
onion – 1 pc.

How to cook:

Dissolve yeast, sugar, salt and a little flour in warm water. Wait for the yeast to completely dissolve.
Gradually add the rest of the flour. Knead the dough well. At the end of the kneading, add vegetable oil. Leave the dough for 1 hour.
Stew the cabbage and onions in vegetable oil, without water. Salt and pepper the dish.
Add raw chicken eggs. Immediately start stirring the cabbage. Simmer it for approximately 15 minutes.
Add minced meat. Mix well and continue simmering. When the color of the minced meat changes (there should be no redness), you can remove it from the stove. The filling is ready.
Divide the dough into 2 parts. For the bottom layer, use most of it. Roll out the base and place on a baking sheet. Place the filling on the sheet. Cover it with the top part of the dough. Don't forget to make a hole in the middle.

How to serve: The pie is very rich and juicy. Use it as an independent dish or serve with tea.

Step-by-step preparation

To prepare cabbage pie with chicken we need: eggs, flour, kefir, mayonnaise, salt and pepper, baking powder, any greens, chicken fillet, white cabbage, vegetable oil for frying.
Shred the cabbage.
Fill with some amount of water. Put on fire and cook for about 7-10 minutes. Salt the water after boiling. Place the cabbage in a sieve. Let cool.
Beat eggs into a container.
Pour in kefir. My kefir is 2.5%. You can take yogurt or any other kefir, or an unsweetened similar fermented milk product.
Add mayonnaise.
Add salt, pepper, paprika and baking powder. Stir until smooth.
Add sifted flour.
Let's get this dough. The thickness is close to pancake batter.
Add chopped greens to the cabbage.
Fry minced chicken in vegetable oil. Add salt and spices to taste. For juiciness, during frying, you can add a little water.
Combine minced chicken and cabbage.
Line the bottom of the baking dish with baking paper. Grease the edges of the mold with oil.
Pour 50% of the dough into the mold.
Carefully, using a spoon, add the minced meat.
Pour the remaining dough onto the minced meat. Try to pour it in a thin stream so that the minced meat does not float up.
Preheat the oven to 200°C. Bake the pie in the oven for about 40 minutes until done. Check readiness with a wooden stick. Allow the cake to cool in the pan, once warm, remove from the pan and remove the paper.
This is how the pie came out.

Cabbage pie with chicken sounds simple, but tastes amazing and tender.

Prepare such a treat for your family and you will be able to see the truth of these words.

The recipe is quite simple, the ingredients are affordable, and everything is prepared quickly. Lots of advantages and not a single disadvantage. This is exactly the recipe we offer you.