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Chicken Pot Pie, Russian (M, TNT)
Source: Self
Yield: Varies

1 soup chicken (after it has been cooked), cut into bite-sized pieces
1.5 kg (3.3 lb.) ready-made puff pastry
2 cups cooked rice
1 large onion, chopped and fried (light brown)
1 large tomato, sliced thin
Salt and pepper to taste
Oregano to taste

Preheat oven to 190°C/375°F.

Line 9"X13" Pyrex dish with over half the puff pastry, so that it hangs over the sides.

Mix the cooked rice with the fried onion, and add salt and pepper to taste. Spread on puff pastry.

Spread the chicken pieces over the rice. Decorate the top with tomato slices in two rows lengthwise. Sprinkle oregano on top.

Cover with remaining puff pastry. Seal the edges and decorate. Be sure to cut slits in the covering puff pastry.

Bake in oven until brown.

Poster's Notes:
All the amounts are approximations. It depends upon the baking pan you are using, how much you pull the puff pastry, and how much leftovers you have. You can do the same dish with more or less of the chicken and rice.

You can brush the puff pastry with an egg and sprinkle sesame seeds on top.

It tastes great both dry and with a mushroom sauce.


Posted by Shoshana L. Boublil

Nutritional Info Per Serving: N/A