Chicken and Mushroom Pide [Recipe]
Pide is my all-time favorite Turkish meal! It’s everything: crispy, soft, aromatic, and unbelievably tasty. It has numerous variations, though, so here is the recipe for chicken and mushroom pide. The plus thing is the simplicity of making, especially if you want to add a few different fillings to the table.
If you have never tasted it before, let me try to describe its taste and texture. Imagine anything you may want to put on your pizza, but it breaks all Italian norms there are – here’s your chance. The dough is very similar, almost the same as pizza, but the fillings go from any meat to simple spinach – you can top it with anything! This oval flatbread endures it all!
What Makes This Chicken and Mushroom Pide Special?
I always stick to the same dough recipe – simple but effective. Still, I added a pinch of garlic powder for the aroma. It is just enough crusty, but again airy and soft. I like to make the filling rich in spices for a dash of East and very creamy. I find it the most delicious when the chicken has a sauce to it, as it stays tender and moist.
Also, I always slice the mushrooms very thin and crisp them in the saucepan till golden brown. My favorite additions here are parmesan and some melty cheese on top. The final touch you shouldn’t skip is brushing the dough with a mixture of butter, garlic, and fresh herbs!
How to Make Chicken and Mushroom Pide?
Making everything from scratch is a superb option. The process is not tricky at all, plus I’ll write you some tips below, so you can’t slip. I promise! Let’s see what you need.
- Flour – All-purpose flour with 10+ grams of protein is the best to use for the perfect dough.
- Yeast – I used dry yeast, but you can go with fresh or sourdough.
- Olive oil – Olive oil is a main ingredient here, as it gives the touch of the Mediterranean and an aromatic note.
- Water – Use lukewarm water.
- Butter – I use butter to make an aromatic spread for a finishing touch.
- Chicken – I used chicken breasts, but you can go with tights, as well.
- Mushrooms – I like to use a mixture of different varieties, like white mushrooms, Swiss brown, and shiitake.
- Chicken broth – There is no good chicken sauce without broth to achieve a rich flavor.
- Cheese – I use parmesan cheese for a touch of bitterness and gouda or mozzarella for a stretchy layer.
- Heavy cream – Use heavy cream to dense up the sauce.
- Spices – I use loads of spices here, you can add more to taste or cut this list to a few. Here’s what I use: salt, black pepper, smoked paprika, chili flakes, cumin, cardamom, coriander, nutmeg, powdered garlic, and cloves. Add some fresh herbs, too: basil and parsley, and don’t forget fresh garlic.
Let’s make this savory haven!
Step 1: Kneading the Dough
Start by activating the yeast – mix the dry yeast with a bit of lukewarm water and sugar. Leave it for 5 minutes for the bubbles to appear. In the large bowl combine all-purpose flour with salt and garlic powder, then add the rest of the water and activated yeast.
You can mix it with a wooden spatula or mixer with dough attachments. Mix it a bit to combine well. For the heads up, it will be crumbly. Now, add olive oil and knead for about 10 minutes or more, by hand or mixer. This is a key step for starting the gluten to achieve malleable dough.
The dough will be very hard and crumbly at the start, but the finished product should be soft, silky, and non-sticky. Cover it with a dishcloth and leave it at room temperature for at least 1 hour to double its size.
Step 2: Making the Chicken-Mushroom Sauce
Chop the chicken breasts into bite-size cubes and toss them in the medium heated wok, grill, or any other pan. Put some butter in with the chicken, so it doesn’t stick to the pan. Add salt, pepper, and powdered garlic, and crisp the chicken up until it’s golden brown.
Now, take the chicken cubes out, and add the sliced mushroom mix to the same pan. Let them sizzle a bit, till they become golden brown, as well. Get the chicken back in along with mushrooms,and add the spice mix, as well: smoked paprika, chili flakes, cumin, cardamom, coriander, nutmeg, and cloves.
Wash it in chicken broth and sprinkle some more salt and pepper to taste. Simmer the sauce lightly and keep adding bouillon until the chicken is tender and the mushrooms have a melt-in-mouth texture,
In the end, add some heavy cream to achieve a silky consistency. Remove from the stove and let’s go to the next step!
Step 3: Rolling Out the Dough
Knead the dough lightly again, and separate it into 4 equal parts. Form 4 balls, cover them with a kitchen cloth, and leave them on the counter for 15 minutes rest again. Place parchment paper and roll out the dough directly on it.
Roll it out into the elliptic shape (as thick as pizza, about ½ inch), poke it a few times with a fork, and sprinkle a handful of parmesan cheese through the middle. Top it with chicken and mushroom sauce and add slices of mozzarella as a finish.
Fold the edges around the cheese and twist both ends of the flatbread so they keep their shape while baking. Brush the edges with an egg so the ends stick together well.
Repeat this process with all dough balls.
Step 4: Baking the Pides
Arrange your pides on the baking sheet and toss them in the oven you heated previously to 470° F (240° C).
In the meantime, chop the garlic and fresh basil. Mix them with butter and sea salt and leave the spread in the fridge to stiffen. Bake them for about 15 minutes. Don’t worry, the chicken won’t be dry, as it’s rich in sauce.
Pides are ready when the crust turns golden and the cheese melts nicely. Brush the crust with a butter-garlic blend and that’s it! Bon appétit!
How to Store Chicken and Mushroom Pide?
You can store the raw dough in the fridge for 3 days, just wrap it in plastic foil or place it in a Tupperware. When it comes to freezing, you can roll out the dough, form pides, wrap them, and store them in the freezer for 3 months. The good thing is you don’t need to defrost them, just put the topping and bake.
Pides are best consumed fresh from the oven, no doubt. You can store them in Tupperware or wrapped in aluminum foil for a day or two, but they won’t be as tasty, to be honest. They will be pretty chewy and possibly gummy.
Chicken and Mushroom Pide
- 1 Rolling Pin
- 1 Baking sheet
- 1 Saucepan
- 4 cups all-purpose flour (500 grams)
- 2 ¼ tsp dry yeast (7 grams) (That's one package.)
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp garlic powder
- ⅓ cup olive oil (80 milliliters)
Chicken Mushroom Sauce
- 18 oz chicken breast (500 grams)
- 18 oz mushroom mix (500 grams)
- 3 cups chicken broth (700 milliliters)
- ½ cup heavy cream (120 milliliters)
- 2 tsp butter
- to taste spices: salt, pepper, garlic powder, smoked paprika, cumin, coriander, chili flakes, cardamom, nutmeg, cloves (This is optional)
- 4 tbsp parmesan (60 grams)
- 9 oz mozzarella (250 grams)
- 2 tbsp butter
- 4 pieces garlic cloves
- a pinch sea salt
- 1 tsp basil
Kneading the Dough
- First, activate the yeast by combining it with lukewarm water and sugar. Allow it to sit for 5 minutes until bubbles form.
- In a large bowl, mix together all-purpose flour, salt, and garlic powder, and then incorporate the remaining water and activated yeast. Use a wooden spatula or mixer with dough attachments to combine the ingredients. The mixture will be crumbly at first.
- Next, add olive oil and knead the dough for 10 minutes or more, either by hand or using a mixer. The dough will transform from hard and crumbly to soft, smooth, and non-sticky.
- Cover with a dishcloth and let it rest at room temperature for at least 1 hour, allowing it to double in size.
Making the Chicken-Mushroom Sauce
- Cut the chicken breasts into small cubes and cook them in a medium-heated wok, grill, or pan with some butter. Season with salt, pepper, and powdered garlic, and cook until golden brown.
- Remove the chicken and cook sliced mushrooms in the same pan until they also turn golden brown.
- Get the chicken back in along with mushrooms, and add the spice mix, as well: smoked paprika, chili flakes, cumin, cardamom, coriander, nutmeg, and cloves.
- Wash it in chicken broth and sprinkle some more salt and pepper to taste. Simmer the sauce lightly and keep adding bouillon until the chicken is tender and the mushrooms have a melt-in-mouth texture,
- Finally, stir in heavy cream to achieve a silky consistency, then remove from heat.
Rolling Out the Dough
- Knead the dough briefly and divide it into four equal portions. Shape each portion into a ball, cover with a kitchen cloth, and let them rest for 15 minutes.
- Roll out each ball directly onto parchment paper into an elliptical shape, roughly ½ inch thick. Pierce the dough with a fork a few times, then sprinkle parmesan cheese in the center.
- Layer the chicken and mushroom sauce on top, followed by mozzarella slices.
- Fold the edges of the dough over the filling and twist or pinch the ends to secure the shape while baking. Brush the edges with beaten egg to help them stick together. Repeat with the remaining dough portions.
Baking the Pides
- Place the prepared pides on a baking sheet and bake in a preheated 470°F (240°C) oven for about 15 minutes.
- In the meantime, chop the garlic and fresh basil. Mix them with butter and sea salt and leave the spread in the fridge to stiffen.
- Pides are ready when the crust turns golden and the cheese melts nicely. Brush the crust with a butter-garlic blend and that’s it! Bon appétit!