Stuffing for chicken pies

Chicken meat is considered dietary, it is tasty, satisfying and affordable. The possibilities of its use in cooking, there are a great many. Chicken can make a delicious and satisfying filling for baking. Such foods will appeal to those who seek to reduce the caloric intake of food, but can not refuse pies and buns. Stuffing for chicken pies is tasty without any additions, but often they add onions and other vegetables, butter, cheese, mushrooms, and greens. There are several recipes for chicken filler for dough products; you can choose an option that will appeal to even the most fastidious gourmet.

Cooking Features

The process of cooking toppings for chicken pies is simple. The technology may vary depending on the specific recipe, but knowledge of several subtleties will provide excellent results, regardless of the choice of chicken filler for baking.

The taste of the finished dish will depend on the quality of the chicken. If you fill the pies with a filler of stale meat or spoiled minced meat, the result will not exactly please you.
It usually doesn't take long to bake pies. Therefore, it is common to bring chicken filling to readiness before storing it in a piece of dough. Using the stuffing of raw chicken mince is possible if you plan to bake the product for at least 25-30 minutes and are sure that it will have time to completely bake.
Most often for the filling use boiled chicken, minced with a knife or meat grinder. Sometimes finely chopped fillets or minced meat are fried or stewed in a pan.
To make the boiled chicken stuffing more tasty and fragrant, the bird is boiled by adding carrots, onions and celery root to the broth.
Potatoes or rice can be added to the chicken stuffing to increase the satiety of the pies. Mushrooms, cabbage, onions and carrots will give it juiciness. A more tender and juicy chicken fillet will turn out if you add sour cream, mayonnaise, butter or cheese.
Before you put the stuffing on the dough, you need to cool it. Otherwise, the dough will evaporate, become slippery and resemble rubber. There are such cakes will be unpleasant.

Chicken stuffing is suitable for both baked and fried pies. They can be prepared for a family meal or serve for the holiday table - guests will surely be satisfied with such a treat.

The easiest chicken stuffing for pies

Composition:

chicken - 1, 2-1, 4 kg;
celery root, carrots, onions - to taste;
salt, seasonings - to taste;
water - 2-2, 5 l.

Method of preparation:

Wash the chicken carcass, pat dry with a towel, cut into large pieces.
Wash and peel vegetables and roots. It will be enough for one piece of each type.
Cut the carrots and celery into several pieces, leave the onion intact.
Boil water, put chicken pieces and vegetables in it. If you put the bird in cold water and only then put the pan on the stove, a tasty broth will come out of the chicken, but the meat itself will become more rigid and dry.
When the water in the pan starts to boil again, reduce the heat, cover the pan with a lid and boil the chicken until the meat is easily behind the bones.
Remove the chicken pieces from the broth, cool. Separate the meat from the bones, the skin is also better to remove.
Rotate chicken meat through a meat grinder.

The resulting mass can be used as a filling for patties without any additions.

Stuffing for chicken and cheese pies

Composition:

chicken breast - 0, 5 kg;
cheese (hard or semi-hard) - 0, 25 kg;
mayonnaise - 20 ml;
salt, spices - to taste;
fresh greens - to taste.

Method of preparation:

Boil the chicken breast in salted water with the addition of roots and spices. Cool it down.
Peel chicken skin and bones. Each piece of fillet cut across into 3 pieces and disassemble into fibers.
Wash, dry and finely chop the greens with a knife.
Chop grated cheese with large holes.
Place chicken fillet, cheese and greens in a bowl, add a spoonful of mayonnaise to them, mix.

While baking pies, the cheese will melt, giving the dish a unique taste.

Stuffing for mince pies with onions

Composition:

minced chicken - 0, 3 kg;
onions - 100 g;
butter - 30 g;
salt, pepper - to taste.

Method of preparation:

Free the onions from the peel, cut it into small pieces.
Cook the minced chicken by scrolling raw chicken meat through a meat grinder. You can also use ready-made minced meat bought in the store, but you need to understand that the manufacturer could use peel and cartilage to make it.
Add chopped onion, salt and spices to the minced chicken. Stir.
Melt butter in a deep frying pan. Put the mince in the pan and simmer it, stirring with a spatula, for 10-15 minutes.

Do not forget to cool the stuffing before you use it as a filling for pies.

Stuffing for chicken and mushroom patties

Composition:

chicken fillet - 0, 4 kg;
fresh champignons - 0, 4 kg;
onions - 0, 2 kg;
butter or vegetable oil - how much will go;
salt, seasonings for chicken - to taste.

Method of preparation:

Boil chicken fillet until cooked, cool, chop finely.
Wash mushrooms, pat dry with a napkin, cut into small cubes. It is not necessary to shallow much, as the mushrooms are strongly fried.
Peel onions, cut into small cubes.
Heat oil in a pan. Put the mushrooms and onions in it. Cook them over low heat until almost all the liquid released from the mushrooms evaporates from the pan when heated.
Pickle and season the mushrooms, let them cool. Mix with shredded chicken.

Instead of champignons, you can put other mushrooms in the filling. It is important to cook them according to their category. Remember that most mushrooms require boiling for 20 minutes or even longer, some must first be soaked.

Stuffing for chicken and rice pies

Composition:

chicken - 1, 2-1, 4 kg;
rice - 0, 2 kg;
butter - 50-60 g;
salt, spices - to taste.

Method of preparation:

Boil the chicken. After cooling, separate the meat from the bones, remove the skin.
Skip the boiled chicken meat in a meat grinder or chop finely.
Wash rice, boil in salted water, let it cool.
Combine chopped chicken meat with rice, season and mix.
Cut the butter into small pieces and melt. The easiest way to do this is in the microwave, but many housewives melt the oil over a slow fire or in a water bath.
Pour the butter to the chicken and rice, mix the filling. Let it cool and use as directed.

Chicken and rice stuffing can be supplemented with chicken eggs. 3-4 eggs are required for the specified amount of ingredients. This component will make the filling even more viscous and satisfying.

Stuffing for chicken pies is relatively inexpensive, but they turn out to be tender, nourishing and tasty. Different tastes can be prepared from the same set of ingredients, since the organoleptic qualities of the finished dish will also depend on the method of heat treatment of chicken and other products that make up the minced meat.

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