Laurentian pie with chicken, mushrooms and broccoli

Laurent pie with chicken, mushrooms and broccoli is a dietary version of the traditional French pie. To further reduce the calorie content of the finished dish, use 20% cream for filling, but reduce the amount in the recipe, otherwise the filling will turn out liquid, and give preference to low-fat cheeses. And to make the taste of the pie more interesting, use a combination of two different cheeses for filling, this will add an original flavor note. For flavor, add herbes de Provence to the filling or filling.

1. Calories
   204,22 kcal
2. Protein
   10,35 gram
3. Fat
   13,76 gram
4. Carbohydrates
   9,67 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Butter

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   2 tbsp. l. = 40 g
2. Wheat flour bakery

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   1 glass = 130 g
3. Water

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   2 tbsp. l. = 36 g
4. Cream 33% fat

   ---

   
   1 glass = 210 g
5. Hard cheese

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   100 g
6. Nutmeg

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   1 tsp. = 4 g
7. Salt

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   0.5 tsp. = 3.5 g
8. Chicken egg

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   1 piece = 60 g
9. Champignons

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   6 pcs. = 192 g
10. Broccoli

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    100 g
11. Kurin fillet

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    250 g
12. Vegetable oil

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    1 tbsp. l. = 17 g
13. Parsley

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    1 bunch = 20 g

Steps:

1. 
   Wash the chicken eggs. If necessary, defrost champignons and broccoli, wash and finely chop. Defrost the chicken fillet in the refrigerator for 2 hours, wash, boil and cut into small cubes. Grate the cheese. Melt the butter. Preheat the oven to 180 degrees. Wash the parsley, dry on paper towels and finely chop.
2. 
   Knead the dough. Mix flour, water, melted butter, egg and salt. Knead the dough, cover it with cling film and put it in the refrigerator for 30 minutes.
3. 
   Make the filling. Fry broccoli and champignons in vegetable oil over medium heat for 10 minutes. Add chicken fillet, mix well, add salt, fry for 5 minutes and remove from heat.
4. 
   Prepare the pie. Whisk together the cream, grated cheese, egg, salt and nutmeg. Spread the dough in an even layer along the bottom of the baking dish, place the filling on it and fill it with filling. Bake in an oven preheated to 180 degrees for 50 minutes.
5. 
   Serve the Laurent pie with chicken, mushrooms and broccoli, sprinkled with chopped parsley.