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Yeast pie with chicken and broccoli. Open pie with chicken and broccoli. For savory filling

The recipe for Laurent pie or quiche Laurent dates back to the Middle Ages, when Lorraine - a region in northeastern France - was under German rule. Therefore, undergoing centuries-old changes in name and composition, being supplemented and changed, the pie began to be called exactly that - Laurent pie or Quiche Laurent. Previously, it was baked using leftover dough from baking bread, then it began to be prepared from puff pastry or shortcrust pastry. The filling may be different, but the filling is always the same - creamy cheese with egg.

Making Laurent chicken and broccoli pie takes a little work, but you'll be rewarded with a hearty and delicious pastry. Eating a warm piece of such a pie is a great pleasure, and let the whole world wait!

First we need to knead the dough, and for it we will need the following products.

Pour flour and salt into a bowl, chop the butter into pieces, rub thoroughly with your hands, trying to do it quickly and not heat the butter too much.

Make a well in the center and add the egg. Lightly shake it with a fork and use it to start gathering the dough into a ball. Add cold water as needed.

For the filling we will need the following products. If you don’t like broccoli, then you don’t have to add it, but then you will lose important and healthy vitamins))). Broccoli must first be thawed, and chicken fillet must be boiled in salted water for 20 minutes.

Fry the onions in a couple of tablespoons of vegetable oil.

Add finely chopped champignons to the onion. If the mushrooms have already been in the refrigerator for several days, they must first be peeled. Fry everything together for 10 minutes. Add a little salt and pepper, as the mushrooms immediately absorb all the spices and salt. For aroma, you can add oregano, basil or any fragrant herbs.

Cut the boiled chicken fillet into smaller pieces.

Add chicken to the pan and cook for another 5 minutes. You don’t need to add a lot of vegetable oil so that the filling doesn’t come out too greasy.

Cut the broccoli into small florets and add to the pan. Stir and fry everything together for 7-10 minutes. Then check for taste and add salt if necessary. The filling is ready.

To prepare the filling, take the following ingredients.

Mix the cream and egg with a fork or whisk, adding a little salt and nutmeg. Separately, grate the cheese and combine with the egg-cream mixture.

Remove the dough from the refrigerator and spread it in a thin layer over the bottom and sides of the mold. I didn’t grease the pan with anything or line the bottom with parchment. The bottom of the mold comes out, and the dough is quite greasy. If you want to play it safe, grease the edges of the pan with butter and sprinkle with flour.

Distribute all the filling evenly over the dough.

Pour the filling on top. The liquid part will go to the bottom, and the cheese will remain on the surface. Bake the pie in a preheated oven until golden brown. Baking temperature - 180 degrees. The time is relative, approximately 20-25 minutes, use your oven as a guide.

When the cheese on top is browned, the edges of the dough turn golden, and the kitchen is filled with an intoxicating aroma - the pie is ready. Let it cool until barely warm before removing and slicing.

Hearty and tasty Laurent pie with chicken and broccoli is ready. You can taste it.


Cooking instructions

1 hour 10 minutes Print

    1. Place the diced fillet and onion in half rings into a preheated frying pan and simmer for 10 minutes. Add a spoonful of sour cream and simmer for 5 minutes. Crib How to cut onions

    2. Separate the broccoli into inflorescences (250 g of disassembled inflorescences), cube the tomato, finely chop the greens.
    Crib How to cut greens

    3. Place vegetables and herbs into the pan and simmer all together for 5 minutes. Salt and pepper to taste. Set aside and let cool. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

    4. Combine eggs, yogurt, sour cream (5 tablespoons) and mix well. Salt, add baking powder and butter cut into small cubes. Stir and add sifted flour. Mix thoroughly. The dough should be thick, like pancakes.
    Crib How to check egg quality

    5. In shape (mine is 19 cm square and 5 cm deep). Pour some of the dough into the mold and, without stirring, put the filling on top (if the filling contains juice, then remove the juice). Cover the filling with the other half of the dough and place in a preheated oven at 180 degrees for 30–40 minutes (depending on your oven). Check readiness with a bamboo skewer. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

    6. When the pie is ready and browned, turn off the oven and I leave the pie there for 5-10 minutes so that it doesn’t fall. You can get it right away.

Prepare the dough.

To do this, put flour, salt and cold butter cut into cubes into a blender bowl. Chop until you get fatty crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

Remove the chilled dough from the film and roll it out into a layer 4-5 mm thick. Place in the mold and press against the bottom and sides of the mold. We cut off the excess.

Place a sheet of foil on the surface of the dough and pour a load (beans, peas or rice) on top.

Place in an oven preheated to 180 degrees and bake for 7 minutes. We take it out, remove the foil with the weight, and prick the bottom with a fork. Return the pan to the oven and bake for another 5 minutes.

Take it out again and leave it. We don't turn off the oven.

To fill the chicken thigh fillet, add salt and pepper. Fry in vegetable oil over medium heat until cooked through, about 7-8 minutes per side.

Transfer to a plate.

Thaw the broccoli and cut it into medium-sized pieces.

If using fresh broccoli, first blanch it for 3 minutes in boiling salted water.

To fill, combine eggs, sour cream, herbs, salt and garlic. Stir with a fork until smooth.

In a bowl, combine chopped chicken, grated cheese and broccoli.

Mix the filling and place it in the baked dough base.

Add a fill.

Place in an oven preheated to 180 degrees and bake until the filling sets, about 20-30 minutes. Let the finished pie stand for 10 minutes at room temperature, then cut and serve.

Bon appetit!

An incredibly tasty and healthy dish - Laurent chicken pie! We have a selection of 7 best recipes with step-by-step photos!

  • 50g - softened butter
  • 1 - egg
  • 3 tbsp. l. - cold water
  • ½ tsp. - salt
  • 200g - flour
  • 300g - chicken fillet
  • 300g – champignons
  • ½ - bulbs
  • salt, pepper, nutmeg to taste
  • 170ml – cream 20%
  • 2 - eggs
  • 150g - grated cheese


First we need butter at room temperature, I melted it a little in the microwave. Then mix the butter with the egg, add water, salt, and flour. Knead the smooth dough, wrap it in film and put it in the refrigerator for 30 minutes.



Next, we work on the filling while the dough comes to its senses. Boil the breast until tender, then chop it. Fry the mushrooms with onions until tender, add salt, pepper and nutmeg, as well as chopped fillet. Mix everything well and turn off the heat. By the way, if you wish, you can add broccoli to the filling, it also turns out incredibly tasty, and even healthy)


Turn on the oven in advance and heat it to 180 degrees. Grease a pie pan (23 cm) with butter, I used a springform pan, it’s the most convenient) Take the dough out of the refrigerator, roll it out, transfer it to the pan and form the sides. Spread the filling and level it out. Now let's do the filling. Lightly beat the eggs with a fork, add cream and grated cheese. Mix everything well and pour the mixture evenly over the filling. Now you can put it in the oven, it has just warmed up) Bake our handsome man for 35 - 40 minutes. Cool and serve)

Recipe 2: Laurent pie with broccoli and chicken

  • 300 ml - water
  • 3 cups - flour
  • 1 - egg
  • 1 tsp - yeast
  • 2 tbsp. - sugar
  • 2 tbsp. l. - salt
  • 4 tbsp. - vegetable oil
  • 300 gr. - chicken fillet
  • 200 gr. - broccoli
  • 200 gr. - cheese
  • 1 - bulb
  • 100 ml. - sour cream
  • 2 tbsp. - olive oil


Thawed chicken meat is freed from veins and washed under water. For this it is better to use a sharp knife. Peel the onion, rinse and cut into half rings. Then fry the onion over low heat until it turns brown. Fry chicken pieces in vegetable oil. Next, combine the onion, meat and fry for a few minutes. Divide the broccoli into florets; they must first be boiled in salted water. After the time has passed, transfer the broccoli to a colander and wait until the water drains.


Pour warm water into a plate, add yeast, granulated sugar, stir and leave to swell. In a deep bowl there should be a broken chicken egg, sugar, salt and sifted flour. Mix everything thoroughly and you can knead the dough with your hands. Then add the prepared yeast and continue kneading until smooth. Then, the dough should be covered with a lid or just a towel and left in a warm place for an hour. As soon as the dough has settled and risen, we knead it again and leave it for now.


Grease the pan in which we will bake the pie with butter or a piece of margarine, and then distribute the dough over the entire surface. Then place the meat with onions and broccoli. Mix grated cheese, egg, sour cream, spices, salt and pepper to taste in advance, pour over the pie. Place the pan with the product in the oven and bake for 30 minutes.


When the pie is cooked, let it cool and transfer it to a serving plate.

Recipe 3: Laurentian pie with chicken, mushrooms and broccoli

  • 1 - egg,
  • 50 g - butter,
  • 250 gr - flour,
  • 3 tbsp. - cold water.
  • 1 - medium-sized onion,
  • 200 g - broccoli,
  • 400 g - fresh or frozen mushrooms,
  • 300 g - chicken fillet,
  • salt,
  • vegetable oil for frying.
  • 2 - eggs,
  • 200g - heavy cream (more than 20% fat content),
  • 150 g - hard cheese,
  • ground nutmeg,
  • salt.


Boil the chicken in advance in slightly salted water for 20-30 minutes from the moment it boils.

If using frozen broccoli and/or mushrooms, defrost.

Knead the dough: cut the butter into pieces into a container, knead it a little. Add the egg and stir – no need to beat. Add water, salt, flour, knead the dough. It should turn out very soft. Wrap the dough in a bag and place it in the refrigerator for half an hour.

Finely chop the boiled chicken fillet and onions into cubes. Cut the mushrooms and broccoli into medium pieces so that they don’t turn into mush when frying.

Sauté the onion in vegetable oil until semi-soft. You can cover the pan with a lid and simmer a little. The onion should not become crusty. Add mushrooms to the onion and fry for 10 minutes. Add chicken and broccoli at the same time and fry for 10 minutes. Stir very carefully so that the filling does not turn into a puree. The finished filling must be cooled.

Prepare the filling: beat 2 eggs a little, pour the cream into them, stir. Then add finely grated cheese and a little nutmeg. Add salt.

Line a baking dish with baking paper or grease with vegetable oil. Place the dough in it and spread it evenly over the pan with your hands. If possible, make sides. Place the filling on the dough and pour the filling on top.

Place the pie in the oven and bake for 35-45 minutes at 180 degrees.


Ready!

Recipe 4: Laurent pie with eggplant and chicken

  • 1 - egg
  • 150 gr - flour
  • 50 g - butter
  • 300 g - chicken fillet
  • 1 - eggplant
  • 1 - bulb
  • ½ can – canned corn
  • 100 g - hard cheese
  • 100 ml - milk
  • 100 gr - sour cream
  • 2 tbsp. - vegetable oil

First prepare the pie dough. Mix softened butter with one egg and a third teaspoon of salt.

Add flour, knead the dough. It will be dense, so you will have to knead it with your hands.

Roll out the dough into a circle slightly larger than the diameter of your baking pan. Place the dough in the mold so that the sides of the dough are at least three centimeters high. Place the mold in the refrigerator for now and let it wait there while you prepare the filling.

Place the chicken fillet in a saucepan, add boiling water and add salt. Remember the rule? If you are cooking meat for broth, add cold water; if you need the meat itself, add hot water. Cook for about 20 minutes.

Peel the onion and cut into small pieces.

Peel the eggplant too and cut into cubes.

Cut the chicken fillet into the same cubes.

Heat a frying pan, pour vegetable oil into it, add the onion and sauté until the pieces become transparent.

Add eggplant to the onion and fry until half cooked (about 10 minutes).

Remove the pan from the heat and add the chicken pieces and canned corn. Add salt and leave everything to cool. You will fill your Laurent pie with this mixture.

Grate hard cheese on the finest grater

Break two eggs into a separate bowl, add milk and sour cream, mix.

Add grated cheese to this mixture and stir well. This will be the filling for the filling.

Remove the pan with the dough from the refrigerator and spread the filling into it in an even layer.

Carefully pour the cheese filling on top so that it does not leak over the side of the dough, distributing it evenly over the filling.

Preheat the oven to 180 degrees, place the pie in it and bake for 45 minutes. The finished Laurent pie acquires a golden color and a unique aroma.

Recipe 5: pie with cherry tomatoes and chicken Laurent style

  • 100 g - butter
  • 1 - egg
  • 3 tbsp. - boiled water
  • 1 cup - flour
  • 200-300 g - chicken fillet
  • 10 pcs - cherry tomatoes
  • 100 g - champignons
  • 1 - bulb
  • 200 ml - heavy (20%) cream
  • 2 - eggs
  • 200 g - hard cheese
  • greens to taste


Boil the chicken meat in salted water until tender, drain the broth, place the meat on a plate and let it cool.


Cut the butter into large pieces and melt; you can use the microwave to melt the butter at low temperature. Do not let the oil boil!


Break one egg into a bowl, add salt and melted butter, beat thoroughly with a whisk.

Add three tablespoons of boiled water to the egg and butter mixture and mix again.

Gradually pour a glass of flour into a bowl and knead into a soft dough. Cover the bowl with a lid and place the dough in the refrigerator for 30 minutes.

Finely chop the cooled chicken meat and onions, chop the tomatoes coarsely, if you use cherry tomatoes, you can simply cut them in half.

In a separate bowl, mix the chicken, onions and tomatoes, add the chopped champignons - the filling for the Laurent pie is ready.


Take the dough out of the refrigerator, grease the baking pan with vegetable oil, put the dough in the pan, distribute it evenly throughout the pan, be sure to make sides.


Place the filling on the dough and smooth it over the entire pan.


To fill, grate the cheese on a fine grater, break two eggs into a bowl with grated cheese, and mix thoroughly. Add cream, mix again. Chop the greens to taste and add to the filling.


Cover the entire pie with the filling, spread it so that all the filling is covered.


Place the pan in a preheated oven and bake the cake at 190 degrees for 30 minutes.


Remove the finished pie from the oven and let cool slightly.

Recipe 6: Chicken Lauren with vegetables (with photo)

  • 100 g - butter
  • 1.5 cups - flour
  • 1 tsp - sugar
  • ½ tsp. - salt
  • 2-3 tbsp. - yogurt
  • 400 g - chicken breasts
  • 1 - bulb
  • 1 - eggplant
  • 2 - bell pepper
  • parsley
  • 3 - eggs
  • 200 ml - heavy cream
  • 150 g - hard cheese


Cut the butter into cubes, mix with flour and chop into crumbs. Add sugar, salt, yogurt. Quickly knead soft dough. Cover with cling film and refrigerate for at least 30 minutes.
Add as much flour as the dough will take (it should be soft and elastic).

Sauté finely chopped onion over medium heat until translucent.
Add the eggplant and diced peppers one by one. Fry over high heat for 7-8 minutes. Remove from heat, add chopped parsley.

Cut the boiled breast into cubes and combine with fried vegetables. Salt and pepper.

Roll out the dough into a layer 5 mm thick. Line the bottom of a springform pan (26 cm), form the sides.
Grease the bottom and sides with lightly beaten yolk (the dough will not get soggy).

Place the filling.

For filling, mix eggs, cream and cheese.
Pour the mixture over the vegetables.
Sprinkle the pie with a spoon or two of grated cheese and sesame seeds.

Bake the quiche for 40-45 minutes in a preheated oven at 180℃.
Cool the cake in the pan.

Recipe 7: portioned Laurent pie with chicken

  • 100 g - butter
  • 150 gr - flour
  • 0.5 tsp - baking powder for dough
  • 200 g - boiled chicken
  • 150 gr - Adyghe cheese
  • 150 gr - sour cream (25%)
  • 50 g - hard cheese
  • 2 - eggs


Chop butter, flour, baking powder into fine crumbs with a knife or in a food processor

Form the dough, adding 2 tablespoons of cold water if necessary. Place the dough in the refrigerator for 20 minutes.

Step 1: Preparing the products.

Chicken meat must be thawed, washed under running water, after which all films and excess fat, if any, are cut off from it. Chicken fillet is required later cut into small cubes. Onions need to be chopped half rings. To do this, first peel the onion, wash it and cut it in half, and then cut it crosswise. Fry the onion in a frying pan until golden brown. Fry the chicken in a small amount of vegetable or olive oil. Combine the onion and meat and fry the ingredients some more approximately 10 minutes. We wash the broccoli, divide it into florets and cook them in boiling slightly salted water. 2-3 minutes. Then we put them in a colander and leave to drain.

Step 2: Prepare the test.


Separately in a small cup in warm water no more than 40 degrees add yeast and sugar, mix everything and leave for 15 minutes. Meanwhile, let’s make the dough: take a large bowl and pour half of the previously sifted flour into it. Beat the egg into the resulting mass, add butter and salt, and knead the dough gradually, adding the remaining flour. The last step is to add yeast and mix. smooth homogeneous dough. Then cover it with a kitchen towel and put in a warm place for 1 hour. For example, we place it next to the oven that is turned on.

Step 3: Bake the pie.


Knead the risen dough and roll it out into a thick sheet. 4-5 millimeters slightly larger than the width of our baking dish. To prevent the dough from sticking to the table or cutting board and rolling pin, sprinkle them with a small amount of flour. Grease the baking pan with softened butter or margarine, and distribute the dough evenly over the entire surface of our pan. Place meat with onions and broccoli on the dough. First mix grated hard cheese, egg, sour cream and spices, salt and pepper the mixture, then pour it on top of our pie. We send the product to a heated oven to 200 degrees for 25-30 minutes.

Step 4: Serve the broccoli and chicken pie.


Ready pie cool completely and remove from the mold. Serve whole, then cut into portions with a sharp knife. The dish can be eaten plain with tea or juice, or served as an appetizer with other dishes. Thick sour cream is a perfect sauce for the pie. Additionally, you can decorate the product with sprigs of fresh herbs.
Bon appetit!

Seasoning the pie dressing with oregano will perfectly highlight the delicious taste of this pie.

If the water temperature is more than 40 degrees, the yeast will “die” and the dough will not rise and will become rubbery to taste. At this temperature, you can freely touch the water without burning your finger.

For the pie, you can also use minced chicken, which must be fried with onions for 5 minutes and distributed evenly over the entire surface of the dough sheet.