Creamy Chicken and Mushroom Pie
Serves 5
Directions
- 1Poach chicken in water with salt, pepper, rosemary, and sage for 10-20 minutes until cooked through.
- 2Prepare shortcrust pastry base by cutting to fit the pie dish, pressing it into corners, and trimming excess.
- 3Prick the base with a fork, cover with foil and baking beans, and bake in a preheated oven at 200°C (or 180°C for fan) for 15-20 minutes.
- 4Slice the poached chicken.
- 5Melt a knob of butter in a pan and sauté mushrooms with a splash of white wine until wilted.
- 6Add chicken and another knob of butter, then stir in nutmeg, tarragon, flour, mustard, chicken stock, and double cream.
- 7Simmer the mixture for about 15 minutes until thickened.
- 8Cut puff pastry lid using the pie dish as a template.
- 9Pour filling into the blind-baked base, brush edges with egg white, place the puff pastry lid on top, and seal edges.
- 10Brush the pastry top with egg yolk and make small steam vents.
- 11Bake in the oven for 20-25 minutes until golden brown.
Ingredients
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 2 chicken breast
- 4 knob butter
- 200 g chestnut mushroom, diced or sliced
- 1 splash dry white wine
- 1 dash nutmeg
- 2 tbsp fresh tarragon, chopped
- 1 tbsp flour
- 2 tsp english mustard
- 300 ml chicken stock
- 200 ml double cream
- 1 whole egg
- salt (optional)
- pepper (optional)
- rosemary (optional)
- sage (optional)
