Sour cream pie with chicken and mushrooms.
WHAT YOU WILL NEED
From ingredients
8 products
SIMPLE PROCESS
Step by step recipe
The key to this pie is the right batter consistency and letting it rest for 30 minutes to activate the leavening. Smoked chicken adds a unique smoky flavor, and mushrooms bring extra moisture. Bake in two stages: first 20 minutes to set, then pierce with a toothpick to let steam escape, and bake for another 30 minutes — this ensures even cooking and a crisp golden top.
Make the Batter
In a bowl, whisk 2 large eggs (110 g / about 3.9 oz), 250 g (about 1 cup) sour cream, a pinch of salt, and black pepper. Sift 400 g (about 3 cups + 1 tbsp) flour and add 5 g (1 tsp) baking powder. Gently fold the dry ingredients into the wet mixture until smooth. Let rest at room temperature for 30 minutes.
Prepare the Filling
Dice 250 g (8.8 oz) smoked chicken into small cubes. Slice 150 g (5.3 oz) champignons. Finely chop 10 g (about 2 tbsp) fresh herbs. Grate 150 g (5.3 oz) hard cheese on a coarse grater.
Assemble the Pie
Grease a baking dish or line with parchment. Pour half of the batter into the dish. Evenly distribute the chicken, mushrooms, herbs, and half of the cheese. Cover with the remaining batter, smooth the top, and sprinkle with the rest of the cheese (cover completely).
First Bake
Preheat oven to 180°C (350°F). Bake for 20 minutes until lightly golden.
Pierce and Finish Baking
Remove the pie, pierce in 5–6 places with a toothpick to release steam. Return to the oven and bake for another 30 minutes until fully cooked and the top is golden brown.
Cool and Serve
Let the pie rest in the dish for 10 minutes, then transfer to a wire rack and cool completely. Slice into portions and serve warm or at room temperature.
CHEF'S TIP
Let the Batter Rest
Always rest the batter for 30 minutes at room temperature. This activates the baking powder, resulting in a fluffier, more tender crust.
Use Smoked Chicken for Depth
Smoked chicken gives the pie a rich, smoky flavor. If unavailable, use boiled chicken and add smoked paprika for a similar effect.
Don't Skimp on Cheese
The cheese layer should completely cover the top — it creates a crispy crust and protects the filling from drying out.
Pierce the Pie After the First Bake
After the initial 20 minutes, poke holes in several spots — this releases steam and prevents the filling from pushing up the crust, ensuring even baking.
SUBSTITUTIONS
Add your taste
- Replace Smoked Chicken with Cooked or Roasted Chicken Use boiled or pan-seared chicken, and add smoked paprika or a drop of liquid smoke for flavor.
- Use Any Mushrooms Instead of Champignons Oyster mushrooms, wild mushrooms, or porcini work well. Pre-cook wild mushrooms until tender.
- Swap Sour Cream for Yogurt or Kefir For a lighter batter, use 250 g (1 cup) of thick kefir or Greek yogurt — it reduces fat while keeping the texture soft.
- Make It Gluten-Free Replace wheat flour with a gluten-free blend in the same amount, adding xanthan gum for elasticity if needed.
HOW TO STORE
How to Store Sour Cream Chicken Pie
Cool the pie to room temperature, then cover with plastic wrap or store in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (325°F) for 10–15 minutes or in the microwave for 1–2 minutes. Freeze portions: wrap slices in plastic and place in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature.
GOOD TO KNOW