Cooking in a slow cooker is quite simple, the main thing is to lay out all the ingredients in the right sequence, wait a bit and now, Tasty dinner, dinner or holiday dish ready.

A pie with potatoes in a slow cooker is great option for quick dinner or treats for suddenly arriving guests. The main advantage of such a pie is the availability of all ingredients and a minimum of preparation.

Pie with potatoes in a slow cooker - general principles of cooking

A pie with potatoes in a slow cooker can be prepared from a variety of dough: yeast, butter, aspic. Yeast dough is suitable for those who want to eat tightly and have free time for cooking. Advantages sweet dough in that it is prepared quickly and quite easily, and there is no need to wait for the dough to rise. Well, aspic dough is just a godsend for recipes for hastily, prepared from simple products, it turns out no worse than a “full-fledged” base for a pie.

The filling of the pie, in addition to the potatoes themselves, may include following products: vegetables, meat, mushrooms, cheeses, herbs. All products are cleaned and cut. Further, either undergo a preliminary heat treatment, or laid out raw and cooked along with the dough.

There are many options for making a pie with potatoes in a slow cooker, choose the one that you like best, cook and boldly invite everyone to the table. Friends and family will be happy.

1. Pie with potatoes and mushrooms in a slow cooker

Ingredients:

two tubers large potatoes;

200 grams of fresh greenhouse mushrooms (oyster mushrooms or champignons);

Bulb;

Vegetable oil, salt;

30 g dry yeast;

Half a glass of kefir;

300 g flour;

A pinch of sugar.

Cooking method:

1. We wash the mushrooms and all the vegetables, clean the onions and potatoes, cut all the ingredients into small cubes. Mix potatoes, onions and mushrooms in one deep bowl, salt.

2. Pour into the multicooker bowl vegetable oil, turn on the "Frying" mode, fry the mushrooms with vegetables, stirring constantly, until the potatoes are half cooked. We remove the vegetable mass in a deep plate, wash the bowl itself and dry it.

3. Dissolve the yeast in half a glass of warm water, add sugar and a pinch of salt, set aside for ten to twelve minutes in a warm place until bubbles form.

4. We mix the approached dough with kefir and an egg.

5. Pour two-thirds of the sifted flour into the resulting mixture, but not immediately, but one spoon at a time, constantly stirring the dough so that lumps do not form.

6. Cover the dough, put it in a warm room for thirty minutes.

7. After the time allotted for raising, add the remaining flour and knead soft dough.

8. Ready dough divide into two equal parts, roll out two round, not very thick layers.

9. Lubricate the bottom of the multicooker with oil and lay out one layer, making high sides.

10. Distribute the cooled dough over the dough. potato stuffing with mushrooms, cover with a second round layer on top and pinch the edges.

11. Turn on the “Heating” mode for a quarter of an hour so that the dough comes up and is ready for cooking.

12. We switch the slow cooker to the “Baking” mode, cook the potato pie for 45 minutes, then turn it over and cook in the same mode for another 40 minutes.

2. Pie with potatoes and cheese in a slow cooker

Ingredients:

A glass of flour;

110 g sour cream;

A quarter of a spoon of soda;

Salt, black pepper;

Half a kilo of potatoes;

165 g of cheese;

Vegetable oil;

Two onions (small heads).

Cooking method:

1. Sift the flour into a deep dry bowl, add a little salt, slaked soda, add sour cream. Knead a stiff dough.

2. Peel potatoes, cut large slices, put in a multicooker bowl. Pour a glass of water, add a little salt and cook for twenty minutes in the "Soup" mode.

3. Grind the peeled onion, cheese or cut small cubes, or rub on coarse grater.

4. Put the finished potatoes in a small saucepan and crush until a puree state.

5. Pour a little oil into a dry MB bowl, heat it in the “Frying” mode, put the onion, fry until golden brown.

6. Mix mashed potatoes with onion passivation and cheese.

7. We spread half of the dough on the bottom of the multicooker, having previously rolled it into a layer, we form the sides.

8. Lay out, leveling the potato filling, close with a second layer of dough.

9. Carefully pinch the edges, pierce the dough in several places with a fork.

10. Bake the cake in the "Baking" mode for twenty minutes, turn the product over and continue cooking for the same amount of time.

3. Jellied pie with potatoes in a slow cooker

Ingredients:

180 g sour cream;

Two eggs;

A glass of flour;

Soda, salt;

200 g forest mushrooms(chanterelles, mushrooms);

Bulb;

Three potatoes;

15 g sweet- butter;

65 g grated cheese.

Cooking method:

1. Wash and finely chop the mushrooms.

2. Cut the peeled potatoes into thin slices.

3. Chop the onion.

4. Melt the butter in the “Frying” mode, fry the mushrooms and onions until golden blush. We shift the prepared ingredients into a plate, rinse the bowl itself.

5. Mix sour cream with mayonnaise in a deep bowl, add sifted flour in small portions, remembering to stir so that the dough is homogeneous.

6. Drive eggs into the mass, add soda and half a teaspoon of salt, mix thoroughly again.

7. Pour half of the dough into the slow cooker, put mushrooms and onions on top, salt. We put potatoes on the mushrooms, pour everything with the remaining dough and sprinkle with cheese chips.

8. We bake an hour in the "Baking" mode.

9. Sprinkle the finished, still hot pie with finely chopped green leaves, cool directly in the bowl, and then transfer to a flat dish.

4. Pie with potatoes and minced meat in a slow cooker

Ingredients:

400 g minced meat;

120 g mushrooms;

Three potatoes;

two bows;

One third of a glass of flour;

Three eggs;

Vegetable oil;

A piece of cheese (50-70 grams).

Cooking method:

1. Fry the mushrooms together with minced meat and chopped onion in hot oil until a delicious blush, setting the “Frying” mode.

2. We shift the finished meat mass in a bowl and let it cool there.

3. We clean the potatoes, rub the vegetable on a coarse grater.

4. Beat eggs and mayonnaise with a mixer, add half a spoon of soda and flour, beat the mass thoroughly again.

5. Pour a third of the dough into a greased MB bowl, then grated potatoes, fried minced meat and chopped greens.

6. Sprinkle everything with grated cheese and pour the remaining dough.

7. We cook for one hour and ten minutes in the "Baking" mode.

8. We take out the cake from the bowl when it has cooled down.

5. Pie with potatoes and fish in a slow cooker

Ingredients:

Half a kilo of potatoes;

Bank of canned fish;

Bulb;

Two eggs;

A glass of kefir;

One third of a glass of flour;

Salt, soda;

Sweet butter.

Cooking method:

1. Lubricate the bowl (both the bottom and the sides) with a good portion of oil, spread the potatoes in an even layer on the bottom of the bowl, cut into thin circles.

2. We open the canned food, drain the liquid, and carefully knead the fish itself with a fork. We spread the mass on top of the potatoes.

3. Put chopped onion on the fish (it can be pre-fried in butter until soft).

4. Mix kefir with salt, eggs, soda and flour. Pour in all prepared ingredients.

5. Bake by turning on the MV to the "Baking" mode, one hour.

6. Pie with potatoes and chicken in a slow cooker

Ingredients:

380 ml of milk;

20 g fresh pressed yeast;

Two eggs;

75 ml sunflower oil;

Two spoons of sugar;

Salt, ground pepper;

850 g of premium flour;

seven potatoes;

300 g chicken fillet;

Two bows.

Cooking method:

1. Dissolve the yeast in milk heated to 40 degrees, add sugar and salt, stir.

2. Add 350 g of flour, stir the dough with a mixer until the consistency of homogeneous sour cream.

3. Remove the bowl of dough for twenty minutes in a warm room.

4. Slightly crush the risen mass, pour in the oil and beat in the eggs, mix thoroughly.

5. We introduce the rest of the flour in small portions, stirring vigorously all the time. Knead for a long time so that the dough is porous and airy. Cover the bowl with the workpiece with a towel, remove for 15-20 minutes in a warm place.

6. While our dough is rising, let's take care of the filling: we wash the chicken, peel the onions and potatoes.

7. Cut the fillet into very small cubes to get a kind of chopped minced meat.

8. Chop the onion, rub the potatoes coarsely.

9. Mix the meat with vegetables, salt to taste, at this stage you can add spices and chopped herbs.

10. Knead the risen dough slightly and divide it into two parts (we make one larger, the other smaller).

11. We roll out the one that is larger into a thin layer, line it on the bottom of the MB bowl, making not very large sides.

12. Spread part of the grated potatoes, then chicken fillet, salt, pepper and put the rest of the potatoes.

13. Roll out a smaller part of the dough, close the chicken with potatoes, pinch the edges and pierce the top in two or three places with a fork.

14. Bake in the “Baking” mode for fifty minutes, then carefully turn over and cook in the same mode for another twenty minutes.

7. Vegetable pie with potatoes in a slow cooker

Ingredients:

155 g flour;

A glass of sour cream;

Half a pack of sweet butter;

Sugar and salt to taste;

A small young squash;

Two potatoes;

Large tomato;

105 g broccoli;

Three eggs;

15 g baking powder;

Ground paprika and ground pepper.

Cooking method:

1. Beat the melted cooled butter with kefir and eggs, salt, spices and baking powder.

2. Pour in the sifted flour, stir the mass until completely homogeneous.

3. Lubricate the MB bowl with oil, spread half of the dough.

4. Put washed, peeled and chopped vegetables on top of the dough: cubes of zucchini and potatoes, small broccoli inflorescences, tomato sticks.

5. Salt and pepper the vegetables, sprinkle with ground paprika.

6. Fill everything with the remaining dough, trying to drown all the vegetables.

7. By setting the "Baking" mode, we cook the cake for one hour. After the beep, check readiness wooden skewer or a toothpick, if necessary, keep in the same mode for another ten minutes.

For cooking yeast dough both dry and pressed yeast can be used. Do not forget to pre-infuse this product in warm water or milk.

For filling dough, sour cream or mayonnaise is used, it is permissible to mix these ingredients in equal proportions, and also replace with classic yogurt.

Potato pie can become a full-fledged hearty lunch serving, for taste, you can add greens and your favorite spices, as well as boiled eggs, grated cheese, or any other products to taste.

Potato pies are rightfully considered one of the favorite snacks. They are easy to prepare, inexpensive and very versatile when combined with various fillings. Learn how to bake a potato pie in a slow cooker from this article.

What else harmonizes so well with potatoes, if not with onions. Sometimes you don’t need to add meat or cheese to such a dish, because the greens perfectly set off the taste of the pie and set the main aromatic notes. We will bake a pie with potatoes, arugula and leeks in a slow cooker from:

potatoes - 400 g;
arugula - 50 g;
leek - 250 g;
onions - 0.5 pcs.;
hard cheese - 80 g;
milk - 150 ml;
flour - 170 g;
eggs - 3 pcs.;
vegetable oil - 4 tablespoons;
ground paprika - 1 tsp;
thyme - 1 tsp;
salt, pepper;
butter - 10 g.

Let's make a pie with potatoes, arugula and onions in a slow cooker:

Let's make dough from flour, eggs and spices. Mix flour with paprika, thyme and salt. Let's shake 1 egg in vegetable oil, pour in 1 tbsp. water, pour it into the flour and prepare the dough. Let it cool under the film for half an hour.
We chop the peeled potatoes with petals, chop the onion into rings and blanch in boiling water for 2 minutes, then put it in a colander. We just wash the arugula and cut it.
Grate the multicooker mold with butter. Roll out the chilled dough into a pancake and lay on the bottom. Grate the cheese, pour half of it onto the dough.
Arrange the potato petals, onion and arugula over the cheese. Cover with the rest of the cheese.
Shake 2 chicken eggs with milk, salt and pepper. Very finely chop half an onion, add to the filling.
Fill the cake and click on the "Baking" program.
Cooking a pie with potatoes, arugula and onions in a slow cooker for 50-60 minutes.

Pie with potatoes, spinach and tomatoes in a slow cooker

There is no pastry in this pie, it is replaced by potatoes themselves. It harmonizes perfectly with small cherry tomatoes, mozzarella cheese and healthy green spinach. For a pie with potatoes in a slow cooker, you need to stock up:

potatoes - 6 pcs.;
cherry tomatoes - 150 g;
Mozzarella cheese - 150 g;
eggs - 6 pcs.;
milk - ¼ cup;
spinach - 150 g;
olive oil- 2 tablespoons;
butter - 10 g;
salt and pepper.

Here's how this cake is made:

Wash the potatoes, peel and rub on a coarse grater. Mix with salt, squeeze out excess juice with your hands. Lubricate the slow cooker with butter and put a layer of grated potatoes on the bottom.
We also grate the Mozzarella cheese, take away half and spread it over the potatoes.
Divide the cherry tomatoes into halves, chop the spinach coarsely. Fry spinach with tomatoes in a pan in olive oil. We fry for about 3 minutes, no more. Then spread the filling on top of the cheese.
Shake the eggs with milk, salt and black pepper, pour into a bowl, crush the second part of the cheese. Turn on the program "Baking".
We bake a pie with potatoes, cherry tomatoes and spinach in a slow cooker for 50 minutes.

Pie with potatoes and asparagus in a slow cooker

A healthy, beautiful, nutritious dinner will turn out from a pie with potatoes and asparagus in a slow cooker. Here are the following components:

potatoes - 300 g;
cream - 1 glass;
green asparagus - 0.5 kg;
green onion- 2 tablespoons;
eggs - 3 pcs.;
hard cheese - 50 g;
olive oil - 1 tbsp;
salt pepper;
mold oil.

Let's bake a pie with potatoes and asparagus in a slow cooker:

We chop the peeled potatoes into thin petals and lay them in a checkerboard pattern in a greased form.
We will select 10-12 shoots from asparagus for decoration, cut off the extra hard parts from it, chop the product into pieces about 2 cm long.
Chop green onion, grate cheese.
Drizzle potatoes in a slow cooker with olive oil and sprinkle with salt. Put the asparagus, crushed with green onions. Beautifully spread the whole asparagus shoots on top.
Mix beaten eggs with cream, spices and grated cheese. Pour the filling on the cake, activate the "Baking" program.
We cook a pie with potatoes in a slow cooker for 50-60 minutes.

Pie with potatoes and minced meat in a slow cooker

We will bake a pie with potatoes in a slow cooker on the fastest and easiest bulk dough. The dish will different vegetables, meat and greens, so that the appetizer will come out hearty. For her, we need to take:

large potatoes - 2 pcs.;
minced meat from any meat - 400 g;
eggs - 3 pcs.;
carrot - 1 pc.;
flour - 300 g;
large onion - 1 pc.;
any greens - to taste;
baking powder - 1 tsp;
sugar, salt - to taste;
vegetable oil - 3 tablespoons;
kefir - how much will go.

Let's start cooking:

We clean the vegetables and cut them into circles and half rings.
In vegetable oil, heated in a frying pan, we sauté onions and carrots until they are soft and golden. Then we send it chopped meat with salt and spices and simmer until tender.
Pour flour, salt, baking powder and, if desired, a little sugar to the beaten eggs. Then pour in kefir in such an amount to get a viscous dough, but not very thick.
Lubricate the form and put potato slices, about half the portion.
Then pour the filling from the pan, greens on the potatoes, put the potato petals on top again.
Pour the batter into the bowl. We find and click on the "Baking" button and bake a pie with potatoes in a slow cooker until cooked.

Pie with potatoes and canned pink salmon in a slow cooker

For a pie with potato and fish filling, you need to take:

potatoes - 5 pcs. medium size;
canned pink salmon - 1 can per 175 g;
small onion - 1 pc.;
garlic - 1 clove;
milk - 1 glass;
butter - 50 g;
thyme - 1 tsp;
salt, pepper - to taste;
mayonnaise - 200 g;
sour cream - 200 g;
flour - 3 cups;
soda - 1 tsp;
eggs - 2 pcs.

Let's make a potato pie canned fish in the multicooker:

The dough is made very quickly. Mix mayonnaise, sour cream, add soda, eggs and flour. Knead and put under the film in the cold.
Mash pink salmon with a fork in a jar. Boil potatoes until cooked.
Using a frying pan, fry the onion and garlic in butter. Let's make a stuffing from mashed boiled potatoes, onion and pink salmon, as well as thyme and salt and pepper. Pour milk in portions, determining the most suitable consistency.
Roll out the dough on the table, sprinkle with flour. Let's make 2 circles according to the size of the bowl. Carefully lay one on the greased bottom. Level the filling on top, cover with a second layer, fasten the edges. Cut the top of the cake in several places.
We bake a pie with potatoes and fish in a slow cooker until the dough is ready in the “Baking” mode.

Pie with potatoes, ham and red onions in a slow cooker

This interesting delicious recipe gave us a cake German cuisine. The dish contains the following ingredients:

potatoes - 600-700 g;
ham - 200 g;
red onion - 2 pcs.;
flour - 130 g;
eggs - 2 pcs.;
milk - 1 glass;
butter - 2 tbsp;
salt pepper, nutmeg- taste.

Let's make a pie with potatoes in a slow cooker like this:

Let's prepare a simple bulk dough from flour, milk, eggs and spices.
Peeled potatoes, ham and onion cut into cubes. In butter in the form of a slow cooker, fry the potatoes for 15 minutes, then mix it with onions and ham and fry for another 10 minutes.
Pour the dough over the contents of the bowl. Click on the "Bake" button.
Cooking a pie with potatoes in a slow cooker for 40-50 minutes

Pie with potatoes, cucumbers and sausages in a slow cooker

Snacks that are prepared in a hurry are the best thing you can think of, especially in a time-pressure environment. The dough in this pie is quick and simple, the filling is made from cheap and affordable products. Here is a list of what is used here:

egg - 1 pc.;
flour - 2.5 cups;
sour cream or kefir - 1 cup;
butter - 70 g;
soda - 1 tsp;
potatoes - 3-4 pcs.;
sausages - 4 pcs.;
pickled cucumbers - 2 pcs.;
chopped green onions - 2 tbsp;
salt - to taste.

Now let's cook a pie with potatoes, sausages and cucumbers in a slow cooker:

Melt and cool the butter, combine it with kefir or sour cream, beaten egg, soda and flour. Let's make a dough out of all this, hide it under a film and cool it.
Boil potatoes and mash. Finely chop the cucumbers, green onions and sausages, mix and salt.
Divide the dough in half and make 2 pancakes. Line the first one on the bottom of the mold, cover with the filling, leaving free space around the edges.
Cover the pie with the second pancake and seal the edges tightly. Make neat cuts on the cake.
We activate the program "Baking". We cook a pie with potatoes in a slow cooker for 50-60 minutes.

Pie with potatoes, nuts and raisins in a slow cooker

Let's prepare such an unusual sweet pie with potatoes in a slow cooker:

Combine flour with salt, spices and baking powder.
Keep the butter warm and beat with sugar. Then we introduce one by one chicken eggs while working as a mixer. Then add flour.
Stir in mashed potatoes and milk.
Add washed raisins and chopped walnuts to the dough.
Put the dough in a greased form and bake for 1.5-2 hours in the appropriate mode. We check the readiness of the pie with a match.

Pie with potatoes in a slow cooker. Video

Mushrooms have always stood apart among the entire list of products. They can replace a complete meat dish, but at the same time, the vegetable origin makes them easier and more digestible. For lovers of simple, tasty and low-calorie food, mushrooms are a real find, even when it comes to baking. Having a slow cooker on the farm, making a pie with mushrooms is not difficult. Here you will find a selection of the most a variety of recipes delicious mushroom pies in a slow cooker.

Let's start with the most simple and light treat against which even the most sophisticated connoisseur cannot resist home baking. It's easy to make and tastes great every time. The dough literally melts in your mouth and delicate taste replaced by the juiciness of the mushroom filling.

To make an easy mushroom pie in a slow cooker, you will need the following ingredients:

margarine for baking - 250 g;
wheat flour - 2 tbsp;
kefir 1% - 6 tbsp. l.;
baking powder for dough - 0.5 tsp;
champignons - 500 g;
onion - 1 pc;
spices - to taste;
sunflower oil - 2 tbsp. l.

Helpful Hint: Champignons themselves do not have a pronounced taste, and this task falls on spices and related ingredients, so it will never be superfluous to add a little white mushrooms to the pie. Usually they are sold in dried form, so pour a few mushrooms with boiling water for 15 minutes, then finely chop and add to the main filling. Mushroom infusion can also be used - it makes a wonderful broth or base for a fragrant sauce.

Step by step cooking recipe light pie with mushrooms in a slow cooker:

First of all, prepare the dough. Margarine, if it has melted, leave for 30-40 minutes. in the freezer until firm. So it will be easier to rub it on a coarse grater.
Sift wheat flour to grated margarine, add kefir and baking powder.
Knead the dough until it becomes elastic and sticks to your hands.
Divide the mass into two equal parts, pack each of them in plastic bag and refrigerate for 20-30 minutes.
While the dough is rising, get on with the filling. Rinse the mushrooms in running cold water, but do not soak, otherwise they will quickly absorb moisture and become watery.
Finely chop the onion and lightly fry in the “Baking” or “Multi-cook” mode until transparent.
Mushrooms cut into slices or cubes (as you like) and stew with onions.
Salt and add spices to taste.
When the mushrooms become soft and give up their juice, transfer the filling to a plate and wash the multicooker bowl.
Lubricate the bowl with sunflower oil and put the first portion of the dough on the bottom. With your hands, spread it along the bottom in an even layer, overlapping the walls by 5-8 cm.
put inside mushroom stuffing.
Roll out the second part of the dough into a pancake about 1 cm thick and cover the filling with it.
Seal the edges with your fingers and poke a few holes in the top with a toothpick or fork to release steam. If this is not done, the cake may be deformed.
It remains only to set the "Baking" mode, close the lid and wait for the mushroom pie to be cooked in the slow cooker. If you have a model with 3D heating, you do not need to turn the cake. If the heating goes only from below, then after 40 minutes. Carefully turn the cake over with the steamer and bake on the other side for another 40 minutes.

A light pie with mushrooms in a slow cooker can be served immediately after the beep, but it is better to let it cool slightly so as not to burn yourself on the filling. To make the treat more juicy, place a bowl with sour cream sauce on the table. To do this, grate a little garlic into sour cream, salt a little and add dill.

Pie with mushrooms and potatoes

This mushroom pie in a slow cooker will turn out to be more satisfying than the previous one. It is quite possible to serve it on the table as a main course for lunch or dinner, especially if supplemented with fragrant broth, sauces or salads. After the first bite, you will feel pleasantly full, but you will hardly be able to stop - it is so tasty.

To prepare a pie with mushrooms and potatoes in a slow cooker, you will need:

wheat flour - 200 g;
butter - 100 g;
homemade cottage cheese - 100 g;
kefir 1% - 300 ml;
salt - a pinch;
baking powder - 0.5 tsp;
potatoes - 700 g;
champignons (or other mushrooms) - 500 g;
hard cheese - 200 g;
chicken egg - 2 pcs;
onion - 2 pcs;
dill - to taste;
spices - to taste.

Helpful Hint: If you want to do any homemade pie not only tasty, but also healthy, replace 1/3 of the amount wheat flour whole grain or add a couple of tablespoons of bran. This will not affect the taste in any way, but it will favorably affect the work. digestive system. It is important not to overdo it with bran and wholemeal flour, because it will have very little gluten, and the dough will not be as tender and elastic.

How to cook a hearty mushroom pie in a slow cooker:

First of all, peel the potatoes, cut large pieces and set to cook on mashed potatoes.
Sift the flour into a large bowl and rub it with the butter and cottage cheese with your hands.
Gradually pour 100 ml of kefir into the resulting mass, add a little salt, baking powder and knead a soft soft dough.
Wrap the dough in cling film and leave it on the table for 15-20 minutes.
While the dough is resting, prepare the filling. Wash the mushrooms and cut them into small pieces or slices.
The potatoes should be cooked by now. Make a puree out of it, after transferring it to a separate pan or bowl. If you knead a potato in a multicooker bowl, it will probably get scratched. Salt the finished puree, add spices to taste and leave on the table so that it cools slightly.
Finely chop the onion and fry with mushrooms in oil on the “Baking” program until soft.
When the puree is not so hot, beat chicken eggs and kefir into it. You should get a fluffy light mass.
Coarsely grate the cheese and add to the mashed potatoes.
Lubricate the multicooker bowl with a small amount of sunflower oil and spread the dough along the bottom, going 8-10 cm onto the sides.
Put the fried mushrooms with onions in an even layer on the dough.
Spread the potato-egg mass evenly on top of the mushrooms and level with a spoon.
Set the "Baking" program for 50 minutes, close the lid and do not open until the beep sounds.

This mushroom pie in a slow cooker is good for everyone - it is hearty, fragrant, beautiful, but the most convenient thing is that it does not need to be turned over, even if you have a bottom-heated model. Before serving, sprinkle the treat with dill and let it cool slightly.

Pie with mushrooms and chicken

Previous pie recipes were a stretch to call vegetarian, but the dish described in this chapter will surely appeal to meat lovers. At the same time, not heavy meat is used for its preparation, but low-calorie chicken fillet, which, of course, will please adherents of a healthy lifestyle.

Required Ingredients:

chicken fillet - 300 g;
champignons - 500 g;
onion - 1 pc;
chicken egg - 3 pcs;
cream 10% - 3 tbsp. l.;
puff pastry - 250 g;
garlic - 2 cloves;
parsley - 1 bunch;
olive oil - 3 tbsp. l.;
butter - to taste;
salt, spices - to taste.

How to cook chicken pie with mushrooms in a slow cooker:

Cut the chicken fillet into small pieces, rinse, dry with a paper towel and bake in a slow cooker in the “Baking” mode with the addition of 1 tbsp. l. olive oil. Since the chicken cooks quickly, 20 minutes will be enough. time on the timer. After cooking, transfer the fillet to a separate plate.
Rinse the champignons, finely chop and fry in the chicken "juice" remaining in the bowl, in the "Frying" mode. When the mushrooms give juice, wait for it to evaporate by half and add finely chopped onion. Continue frying with the lid open until all the liquid is gone.
Transfer the mushrooms with onions to a deep plate, add the garlic passed through the press and chopped parsley. Pour in the cream and mix the ingredients well.
In a separate bowl, beat the eggs with a pinch of salt, then pour them into the cooled mushrooms.
Tear the chicken fillet with your hands small pieces or cut into small cubes. Mix meat with mushroom filling, add spices to taste and mix.
roll out puff pastry and divide into two unequal parts. Place the larger half in a multicooker bowl greased with olive oil, making allowances for the sidewalls of 7-10 cm.
Spread the filling in an even layer and cover with the remaining less than half of the dough. Pinch the edges with your fingers and make small cuts in the top with a knife to release steam.
Set the program "Baking" for 50 minutes. After the beep, turn the cake over and bake for another 20 minutes.

Such a mushroom pie in a slow cooker is best served completely cooled. He will great addition to hearty lunch Or decorate your holiday table.

Creamy Mushroom Pie

If you have tried julienne at least once in your life, you will forever remember this amazing combination. sour cream sauce with mushrooms. This cake remotely resembles the taste of a classic julienne, but still has its own unique notes. Cooking it is very simple, and as a filling, you can use not only ordinary champignons, but also rows, mushrooms or chanterelles. And for greater aroma, no one forbids adding a little porcini mushrooms.

What ingredients will be needed:

puff pastry - 250 g;
mushrooms (champignons, chanterelles, etc.) - 150 g;
onion hands - 1 pc;
sour cream 20% - 3 tbsp. l.;
hard cheese - 100 g;
thyme - 2 sprigs of fresh or 0.5 tsp. dry;
salt, spices - to taste.

This amount of ingredients is enough for 4-6 servings. Cooking will take you no more than 40 minutes in total.

How to bake cream pie with mushrooms in a slow cooker:

When the mushroom pie is baked in the slow cooker, lift the lid and let it stand for 5 minutes. After that, it can be carefully removed and transferred to a flat dish for serving. The filling turns out to be very tender and moderately liquid, and when it cools it thickens, so the cake is good even cold.

Autumn jellied pie with mushrooms

If you like to please your family with not only tasty, but also beautiful delicacies, be sure to try making a mushroom pie in a slow cooker according to this recipe. You can use any mushrooms for it, but chanterelles still look the most spectacular. And they have a special taste - autumn.

How the ingredients are needed:

wheat flour - 150 g;
butter - 50 g;
chicken egg (yolk) - 1 pc;
chicken egg - 1 pc;
sour cream - 200 g;
cold water - 2 tbsp. l.;
chanterelles - 150 g;
onion - 1 pc;
oregano - to taste;
nutmeg - to taste;
salt, pepper - to taste.

To make a delicious mushroom pie in a slow cooker, follow the instructions:

Mix flour with salt.
Cut the cold butter into small cubes, throw into the flour and rub quickly with a fork.
Add yolk to flour cold water and stir. The result should be a non-sticky plastic dough, from which you can mold a neat ball.
Roll the dough into a ball and refrigerate for at least an hour. If time permits, or you can make the pie ahead of time, it's best to keep the dough in the fridge for 10-12 hours.
Finely chop the onion, and cut the mushrooms into small pieces.
Fry the onion on the "Baking" program for 5 minutes. in a small amount sunflower oil.
Add mushrooms, spices to the onion, salt and fry, stirring, for another 5 minutes.
Put the stuffing on a plate and set aside.
Mix sour cream with egg, salt a little and add spices to taste.
Roll out the dough, put it on the bottom of the multicooker bowl, slightly going to the walls.
Put the mushroom filling on the dough and fill it with the sour cream and egg mixture.
Set the program "Baking" for 50 minutes. and cook covered. Different models of multicookers have different capacities, and products may differ, so periodically open the lid and monitor the condition of the cake. When the filling thickens in the center, the slow cooker can be turned off.

Before serving, decorate the mushroom pie in a slow cooker with greens. It is very tasty to enjoy them with a salad of fresh vegetables.

Pie with mushrooms in a slow cooker: video

The video below shows detailed description cooking mushroom pie in a multicooker in a hurry:

Calories: Not specified
Time for preparing: Not specified

Ingredients for making a pie with potatoes and mushrooms in a slow cooker:
- 3 eggs;
- half a glass of mayonnaise;
- 250 grams of sour cream;
- a glass of flour;
- 10 grams of baking powder (2 teaspoons);
- a pinch of salt.

Recipe with photo step by step:

We start preparing the dough. As I already mentioned, the success of the pie directly depends on the dough. Everyone will surely like the dough according to this recipe, it turns out to be very tender and just melts in your mouth.
So, let's begin. Eggs should be lightly beaten with a whisk.

Add sour cream, mayonnaise, salt to lightly beaten eggs. If you want the dough to turn out more tender, then put more sour cream. Mix thoroughly.

Mix the flour in advance with the baking powder and sift it into the dough. By the way, it is recommended to sift the flour several times. This process will saturate the flour with oxygen, and the dough will become much fluffier.

We knead the dough. The consistency should be similar to thick honey.

The dough is ready, let's move on to the filling. In this recipe, I use mushrooms and potatoes as a filling.
Peel the potatoes and cut into very thin rings. The thinner the better. You can fry them in a frying pan first.

As for mushrooms, absolutely any kind of mushrooms can be used. I use mushrooms. Cut the mushrooms into thin slices.

Lightly fry in a pan. You can also fry in a slow cooker. By selecting the "Extinguishing" mode for 15-20 minutes.

The dough and filling are ready. We spread the potatoes and mushrooms in a multicooker bowl, a little salt and pepper to taste.

Pour the dough over the filling.

Tightly close the lid of the multicooker, and by selecting the “Baking” mode, set the time to 65 minutes. In this recipe, a pie with potatoes and mushrooms is baked in a Panasonic-18 slow cooker. Each multicooker model has its own power, and this directly depends on the cooking time. Therefore, the baking time is set individually.
After the specified time, check the readiness of the cake. This can be done with a wooden stick. Just dip the tip of the stick into the cake and take it out. If the stick is clean and there are no traces of dough on it, then the cake is ready. If you see that the cake is damp, extend the baking time by another twenty minutes.
Pie with potatoes and mushrooms in a slow cooker is ready. We take it out of the multicooker and let it cool down. The cake can be easily removed from the multicooker, and this is a very big plus.
Cut the finished pie into slices and serve

Time: 80 min.

Servings: 6

Difficulty: 3 out of 5

hearty pie with potatoes and mushrooms in a slow cooker in a hurry

Any pie can be successfully cooked in a slow cooker. And the recipes for such baking are in great demand: after all, in this case, the hostess should not worry about the fate of the dough (it will evenly bake, not burn).

And what a space for imagination! Stuffing for savory pies any can be used: minced meat, vegetables, or different combinations of these products. Today we will cook a pie with potatoes and mushrooms in a slow cooker.

Our choice is largely determined by simple products that are always at hand. Potatoes and onions for stuffing can easily be found in the bins of any home, and mushrooms can be purchased at the supermarket or in the market, regardless of the time of year.

Baking recipes allow you to use mushrooms both fresh and frozen; ordinary champignons or more fragrant forest ones (chanterelles, porcini, boletus). Exotic lovers can even treat themselves to shiitake.

Cooking a potato pie in a slow cooker will help us recipes for jellied baking. The basic principle is as follows: the dough is poured into a mold, a layer of filling is laid on top of it, and all this beauty is covered with dough again. And for the test, we also need simple products:

Step 1

Peel the onion from the husk, chop finely. A pie with potatoes in a slow cooker is prepared with a pre-fried filling. So we have to fry the vegetables. This can be done both on the stove and in the device.

The only caveat: if you still use a slow cooker for frying, you will need to wipe the form before laying out the dough.

So, pour the vegetable oil into the bowl, put the onion. Recipes, the obligatory item of which is the frying of ingredients, suggest using the “Baking” program for this.

The onion will reach the desired consistency in about 10 minutes. Wash the mushrooms (if they are fresh), cut into slices and add to the onion.

If you decide to dispose of frozen mushrooms, you do not need to defrost them: put them directly into the bowl, let them sweat along with the onions.

The recipes assure that after another 10 minutes you will see that the juice has collected in the form (it was released by mushrooms, which by this time will noticeably decrease in size). So the device can be turned off.

Step 2

Crack eggs into a shallow bowl, add salt. Beat the eggs with a whisk or a mixer until foamy with bubbles (as in the photo below). For the test, prepare a deep wide container.

Step 3

Transfer the egg foam to the prepared dishes, add mayonnaise and sour cream and beat the mass again. The final stage- sifted flour and soda, which are also added to the bowl, after which the composition is thoroughly mixed so that no lumps remain in it.

Step 4

If you fried vegetables in a slow cooker, transfer the filling to another container. The bowl should be prepared for the actual baking of the cake.

However, do not scrub the mold too much, you can wipe the surface of the bowl with a paper towel, which will absorb excess fat.

Now the prepared form can be greased with a piece of butter and proceed to the most responsible: creating the design of our dish.

Potato will consist of two layers of dough and one - filling. So, pour half of the dough into the bowl.

Spread onion-mushroom filling on top. Peel potatoes and cut into slices. Lay the potatoes overlapping on top of the mushrooms. Now you can pour the remaining dough.

Recipes potato pies give the hostess complete freedom of choice regarding potatoes.

Keep in mind: if put in a pie raw potatoes, she probably will not have time to bake and will remain half-baked. To avoid this, use pre-boiled potatoes for the filling.

If you want the potato pie in the slow cooker to be more satisfying, you can not boil the potatoes, but cut them into circles, which are fried in oil for several minutes until golden brown.

This filling will have a richer taste. Another option is not to cut the potatoes, but to grate them and put them on top of the mushrooms. In this case, the texture of the cake will be more delicate.

One more no less interesting option: add grated cheese on a fine grater to the second half of the dough (which crowns the entire structure). Ready product will make you remember pizza recipes - similar notes will be present in the pie.

Step 5

cook our cooking masterpiece we will be in the "Baking" mode. Recipes for pies in a multicooker are advised to choose the time based on the diameter of the bowl (and, accordingly, the height of the dish: the higher the pie, the more time it may take) and the power of the device.

In any case, you will need at least 30 minutes, but not more than an hour. In our photo, it is noticeable that the cake turned out to be of medium height, so we will determine the baking time at 60 minutes. The browned edges will indicate the readiness of baking.

After the end of the course, do not touch the product for some time - let it stay in the slow cooker for another 10-15 minutes. This is necessary so that the cake does not fall apart when you try to take it out into the light of day.

After this time, you will notice that the ruddy edges have slightly moved away from the walls of the bowl - a sure sign that you can remove the pastries. Traditionally, we will do this with the help of a steamer basket.

Transfer the pie to a plate. Sprinkle the top with chopped dill. Serve as a hearty afternoon snack or appetizer.

See another version of this dish: