Lorraine Pie with Chicken and Mushrooms

Ingredients

For the dough:

50 g butter

1 egg

3 tbsp water

1/2 tsp salt

200 g flour

For the filling:

300 g chicken (fillet)

300 g mushrooms

1/2 onion

Salt

Pepper

Nutmeg

For the topping:

170 ml 20% cream

2 eggs

150 g cheese

Mix the butter and egg, add water, salt, and flour, knead into a smooth dough, wrap in plastic wrap, and refrigerate for 30 minutes.

 Boil the chicken breast until tender, chop finely, and sauté the mushrooms with the onion until tender. Add salt, ground pepper, and nutmeg, along with the chicken breast. Mix well and turn off the heat.

Preheat the oven to 180 degrees Celsius. Grease a 23 cm springform pan with butter. Roll out the dough, transfer it to the pan, form a rim, and spoon the filling onto the dough. Smooth it out.

Lightly beat the eggs with a fork, add the cream and grated cheese, mix well, and pour the mixture evenly over the filling. Bake the pie for 35-40 minutes. Then remove the rim, transfer the pie to a wire rack, and let it cool.

Enjoy!