Delightful Layered Chicken and Potato Pie with Puff Pastry

This eye-catching layered chicken and potato pie baked with puff pastry is a true showstopper that tastes as amazing as it looks! Though it takes some effort to prepare, the rewarding flavors and beautiful presentation make it worth every minute. Inside, you'll find layers of creamy mashed potatoes, tender chicken, and delicate pancakes, all topped with a beautifully decorated puff pastry crust. This pie is an excellent centerpiece for any festive occasion!

Step-by-Step Preparation Guide

Total preparation time: 2 hours

1. Step 1:

   

   Begin by removing the puff pastry from the freezer to allow it to thaw. Start preparing the fillings. First, make the mashed potato filling with sautéed onions. Peel and finely dice the onion. Heat a small amount of vegetable oil in a pan over low heat, then sauté the onions, stirring occasionally, until they become translucent.

2. Step 2:

   

   Wash, peel, and place potatoes in a pot with clean water. Bring to a boil over medium heat, add salt, then reduce the heat and simmer until the potatoes are tender, about 25 minutes. Test doneness by piercing with a knife—it should slide through easily. Drain the water and mash the potatoes thoroughly.

3. Step 3:

   

   Mix the sautéed onions into the mashed potatoes. Your first filling is now ready.

4. Step 4:

   

   Prepare the second filling using hard-boiled eggs and fresh green onions. Boil the eggs until hard-cooked, cool, then peel and finely chop them. Rinse and finely chop the green onions. Combine eggs and onions, season with salt, and mix well.

5. Step 5:

   

   For the third filling, cook chicken breasts by boiling them in salted water for about 30 minutes at a gentle simmer. Cool, remove bones, and chop the meat into small pieces. Add pepper and your favorite spices to taste.

6. Step 6:

   

   Make thin pancakes to serve as layers between the fillings. In a bowl, whisk together milk, vegetable oil, egg white (reserve the yolk for glazing), baking soda, salt, sugar, and flour until smooth and liquid.

7. Step 7:

   

   Cook the pancakes on a preheated non-stick skillet, flipping to cook both sides until light golden. Use a little vegetable oil if necessary. You should make about three pancakes for the recipe.

8. Step 8:

   

   Preheat your oven to 350°F (180°C). Roll out the thawed puff pastry slightly and cut out a circle slightly larger than the pancakes.

9. Step 9:

   

   Assemble the pie by spreading the mashed potato and onion filling as the first layer.

10. Step 10:

    

    Cover the potato layer with a pancake and gently press down.

11. Step 11:

    

    Spread the chopped egg and green onion filling as the next layer.

12. Step 12:

    

    Place another pancake on top of the egg layer.

13. Step 13:

    

    Next, add the cooked chicken as the final filling layer.

14. Step 14:

    

    Cover the chicken layer with the last pancake.

15. Step 15:

    

    Roll out the second half of the puff pastry to cover all the layers. Place it on top, trimming any excess pastry and sealing the edges by pinching them together. Use leftover pastry to create decorative accents for the top.

16. Step 16:

    

    Brush the entire pie with the reserved egg yolk for a golden finish. Bake in the preheated oven at 350°F (180°C) for about 25 minutes, or until the pastry is golden and crisp. Since all fillings are already cooked, this baking time is just to crisp the crust. Allow the pie to cool slightly before serving. Enjoy your delicious creation!

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