Chicken and mushroom pie
Chicken and mushroom pie
This creamy, comforting chicken and mushroom pie is made with ready-made pastry. It’s a great mid-week meal.
Each serving contains 1190 kcals, 66.9g of protein, 64.5g of carbohydrate (7.4g are sugars), 72.4g of fat (28.3g saturated), 6.5g fiber and 2.13g sodium.
Ingredients
- 2 tbsp olive oil
- 3 chicken breasts with skin and bones removed, cut into small pieces
- 150g/5 1/2oz button mushrooms, quartered
- 1 small onion, sliced
- 1 clove of garlic, finely minced
- 50g/2oz butter
- For dusting, you will need 2 tablespoons plain flour, plus more
- 300ml/ 1/2 pint milk
- 200ml/7fl oz chicken stock
- Nutmeg freshly grated to taste.
- Freshly ground white pepper
- Use a pinch of salt.
- Small handful of fresh parsley chopped
- Shortcrust pastry ready to use 500g/1lb/2oz
- 1 free-range egg, beaten
Method
- Pre-heat the oven to 200C/400F/Gas 6
- When the oil is hot, add the chicken and cook for a few minutes. Fry until the chicken turns white.
- Continue to cook the chicken until it is golden brown.
- Remove the mushrooms and chicken from the pan. Add the garlic and onion to the pan and cook for 2 to 3 minutes or until softened. Remove the pan from the heat, and place the chicken and the mushrooms on top.
- Butter in a pan, add the flour, and stir constantly for three minutes until it forms a thick paste.
- Add the salt and nutmeg to the milk in the jug. Pour the liquid into the flour mix slowly while whisking continuously. Stir constantly while simmering over low heat for five minutes or until the sauce is thickened.
- Pour the sauce over your chicken and mushroom mix. Mix well and spoon into a pie plate. Let cool completely.
- Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Brush the edge of the pie dish, then lay the pastry over it, trim the edges, and press the pastry down. Brush the top with beaten eggs and use the leftover pastry to cut leaf shapes for the top.
- Bake the pie in the oven for 20-25 minutes or until the top is golden brown.
