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Chicken Mushroom Stew Bread

Crispy on the outside and creamy on the inside, this Chicken Mushroom Stew Bread is filled with tender chicken, sautéed mushrooms, peppers, and melted cheese. Perfect for dinner, gatherings, or meal prep.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine International
Servings 5 individual stuffed breads
Calories 2600 kcal

Ingredients
  

For the Filling:

  • 500 g boneless chicken breast cubed
  • 500 g mushrooms sliced
  • 2 green peppers chopped
  • 2 red peppers chopped
  • 1 onion finely chopped
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 100 g cream optional
  • Salt to taste
  • Black pepper to taste
  • Thyme to taste
  • Paprika to taste
  • 1 cup grated mozzarella or cheddar cheese

For the Dough:

  • 600 g all-purpose flour
  • 1 cup yogurt 200 ml
  • 100 g butter or margarine softened
  • 2 eggs 1 yolk reserved for brushing
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Instructions
 

Prepare the Filling:

  • Heat a little oil in a skillet and sauté the chicken until fully cooked. Remove and set aside.
  • In the same pan, sauté mushrooms until tender. Set aside.
  • In another skillet, melt butter and sauté onion until soft.
  • Add green and red peppers and cook until tender.
  • Return chicken and mushrooms to the pan.
  • Season with salt, black pepper, thyme, and paprika.
  • Stir in flour and mix well.
  • Add cream (if using) and cook a few minutes until slightly thickened.
  • Remove from heat and let cool slightly.
  • Mix in grated cheese once the filling is warm, not hot.

Prepare the Dough:

  • In a large bowl, mix softened butter, yogurt, and eggs (reserve one yolk).
  • Add salt and baking powder.
  • Gradually add flour and knead until a soft, non-sticky dough forms.
  • Divide into 5 equal pieces.

Assemble:

  • Roll each piece into a 10–15 cm round circle.
  • Add some grated cheese to the base.
  • Place filling in the center.
  • Fold and seal the dough around the filling.
  • Decorate with thin dough strips if desired.
  • Brush with egg yolk.

Bake:

  • Preheat oven to 180°C (350°F).
  • Place on a lined baking tray.
  • Bake for 30–35 minutes until golden brown.
  • Let cool slightly before serving.

Notes

  • You can substitute chicken breast with boneless chicken thighs.
  • Mozzarella gives stretch; cheddar adds stronger flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze for up to 2 months.
Keyword Chicken Mushroom Bread, Chicken Mushroom Stew Bread, Creamy Chicken Mushroom Bread