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–+ servings

Chicken and potato pie with kefir dough

Prep Time 30 minutes
Cook Time 1 hour
Chilling the dough 1 hour
Total Time 2 hours 30 minutes
Servings 5 servings
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Ingredients

For the pastry

  • 250 ml plain milk kefir
  • 200 g unsalted butter Melt and let cool before mixing.
  • 500 g all-purpose flour Add gradually; the amount needed may vary with flour absorption. Aim for a soft dough that holds together.
  • ½ tsp baking soda
  • ½ tsp salt

For the filling

  • 500 g chicken breast Boneless and skinless.
  • 400 g potatoes
  • 160 g onions
  • 50 g unsalted butter Cut into small pieces.
  • salt To taste.
  • ground black pepper To taste.

For rolling and finishing

  • 1 egg Beaten, for brushing the pastry.
  • unsalted butter For greasing the baking dish.
  • all-purpose flour For dusting the work surface and rolling pin.

You will need

  • Mixing bowl
  • Rolling pin
  • 24–26 cm round baking dish, about 5 cm deep
  • Pastry brush
  • Oven
  • Food thermometer

Instructions

Make and bake the pie

  • Mix the kefir, baking soda and salt in a bowl. When small bubbles appear, stir in the cooled melted butter.
  • Work in the flour gradually, stopping when the dough is smooth, soft and holds together. It can still feel slightly sticky; do not add flour just to make it dry.
  • Wrap the dough and refrigerate for 60 minutes.
  • Prepare the filling while the dough chills: peel the onion and potatoes, finely chop the onion and cut the potatoes into thin matchsticks. Use a separate board to cut the chicken into small cubes. Refrigerate the filling ingredients until ready to assemble.
  • Preheat the oven to 200°C (400°F).
  • Divide the dough into two portions, about two-thirds and one-third. Dust the work surface and rolling pin lightly with flour, then roll the larger portion about 0.5 cm thick. Fit it into a buttered round baking dish to cover the base and sides, leaving enough pastry at the rim to seal to the top crust.
  • Fill the pastry with layers of chicken, onion and potatoes, in that order, seasoning each layer with salt and pepper. Scatter the 50 g of butter pieces over the top.
  • Roll out the smaller portion of dough to cover the filling. Pinch the edges firmly together and cut a steam vent in the centre of the top crust.
  • Brush the top crust with beaten egg.
  • Bake for 45–60 minutes, checking from 45 minutes. Look for a golden crust and potatoes that are tender when pierced. Insert a food thermometer through the steam vent into a piece of chicken at the centre; it must reach at least 74°C (165°F). If the crust browns before the filling is cooked, cover loosely with foil and keep baking until both the chicken and potatoes are done, even if they need longer.
  • Let the pie rest under a clean kitchen towel for about 20 minutes before slicing.

Storage and safety

Put leftover portions in shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C (90°F). Keep at 4°C (40°F) or below and eat within 4 days. Reheat until the centre reaches 74°C (165°F).