What do you make for dinner if all you have are a few eggs, flour, and some chicken breast... and less than an hour to make it? A Bosnian sort of chicken pot pie (lovingly nicknamed chicken "bump" pie) of course! This one is even tastier than the first version!
We've done the chicken bump pie before. And it turned out great! But I experimented a little bit and what came out was an even tastier, fluffier, and quicker meal that you're gonna make over and over again, I promise!
As a refresher, chicken bump pie is kind of like Bosnian chicken pot pie. It’s has a “bump” in the name because the chicken legs stick out from the dough alluding to hand knuckles. It’s a delectable one-pan meal, that got you covered for both protein and carbs.
You’re welcome to use chicken legs for today’s recipe. However, if you want to make it easier on yourself I recommend grabbing some regular chicken breast from the store. You then mix some eggs and flour, add chicken to it, and bake together. What comes out is way more impressive than you’d expect from just a few everyday ingredients.
As I’ve mentioned before, I’m not big fan of chicken. But there are a few meals I enjoy it in, and chicken bump pie is one of them. Admittedly, it’s hard to disregard chicken versatility, the bird is unparalleled in its usefulness. But there’s the challenge of getting chicken to be just juicy and soft enough. (Today though, we throw it in a pan for a little while before baking it in the oven, and the result is a smooth pie with soft chicken pieces.)
Chicken Bump Pie Version 2 Recipe
Ingredients
- 12.5 ounces white flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 3.5 ounces yogurt European style or Greek stirred until runny
- 3.5 ounces carbonated water mineral/ soda water
- 14 ounces regular water lukewarm
- Oil
- 1.5-2 pounds chicken pieces breasts, legs, or thighs, with skin
- 1 tablespoon vegeta or 1 bouillon cube, crushed
- 9 ounces heavy cream
Instructions
- In a deep bowl, combine flour, baking powder, salt, and an egg. Add yogurt, carbonated water and water. Mix until completely smooth. (Batter consistency should resemble the American style pancake thickness.)
- Season chicken with vegeta.
- Heat oven to 485°F.
- Oil a baking pan (a round 14-in diameter was used for the recipe), and heat it up in the oven. Once the oil is hot carefully pour batter into it evenly. Top with chicken pieces and return to the oven.
- Bake for 25 minutes. Lower temperature to 395°F and bake additional 15-20 minutes.
- Top with heavy cream and bake an additional 5 minutes.
- (Optionally) Serve with sour cream.
Sadiya says
Wow, this is delish! Do you think adding some veggies that you find in traditional chicken pot pie, like carrots, celery, peas etc. would go well with this recipe?
Aida says
Sadiya,
You know, I haven't tried. I'd probably do veggies as a side, and eat them that way. I'll ask around if anyone's combined them. Meanwhile, I have a great side recipe coming up soon.
Mary B says
To a little additional Balkan flavor, I would use Vegeta in one of its many forms. They make Vegeta Twist especially for chicken.
Aida says
Hi Mary,
We used it on the chicken. 🙂
Grace Q says
What would be a proxy for vegeta? I’m in U.S. and I have not seen vegeta?
Aida says
Hi Grace,
It's a spice most closely resembling vegetable or chicken soup bouillon cube if it were in powder form. Seasoned salt works also, but adjust the amount to your liking (maybe use a little less). You can also check out this place, they have some Balkan stuff for online sale in the US (not affiliated) maybe they have vegeta: https://balkanfresh.com/. Let me know if that answers your question.
Massel B says
Cost Plus World Market sells Vegeta. Its also sometimes found in the international section of some grocery stores (near the Eastern European stuff)
Aida says
Thanks for the tip!
Aida Masic says
Hi! Is kefir ok for the yogurt portion? Also, is skin necessary to make the meal pop?
Robert Ellis says
Hi what side would go nice with this to make it a full meal?
Aida says
Hi Robert!
Russian Salad: https://balkanlunchbox.com/russian-salad-aka-ruska-salata-aka-salad-olivier/
Cheers,
Aida
Ajisa says
I used to make this recipe with mushrooms in batter.
Aida says
Sounds delicious!