Chicken and mushroom pie

Posted on: March 27th, 2009 by admin 1 Comment

This pie is a such a good one. You can make one big pie or make little ones in ramekins depending on how you feel. Also feel free to use any kind of mushrooms you like, roast a whole chicken and use that meat, and add carrots, peas, or other veggies if you choose. A good versatile pie that the whole family likes.

  • 3 chicken breast fillets
  • 400 g mushrooms (porcini if possible) chopped
  • 90g butter
  • 1 leek sliced
  • 1 onion sliced
  • 1 clove garlic minced
  • a few sprigs of thyme
  • handful chopped parsley
  • 1/4 c plain flour
  • 1 c milk
  • 1 c chicken stock
  • salt and pepper
  • 1 egg lightly beaten
  • 4 sheets puff pastry

Melt 1 tbsp butter in a large frying pan over medium-high heat. Add chicken and cook for 5 minutes on each side or until cooked through. Remove to a board and chop roughly.

Add leek, onion, garlic and mushrooms to pan and cook, stirring often, for 5 minutes or until tender. Remove from heat.

Melt remaining butter in a large saucepan over medium-high heat. Add the flour, stirring constantly, for 2 minutes. Combine the milk and stock and then gradually whisk this mix into the flour and butter. Stir in mushroom mixture and chicken. Add herbs and season with salt and pepper then let the whole thing cool a little.

Preheat oven to 220ºC (425ºF). Grease four heatproof ramekins. Spoon chicken mixture straight into the ramekins. Place puff pastry onto a bench and partially thaw. Cut 4 small discs from the puff pastry (about the same size as the ramekin circle). Top the pies with a pastry disc and press edges to seal. Lightly brush pastry with egg and cut a cross in the top of each pie.

Bake for 25 minutes or until puffed and golden. Serve with mashed potato and/or salad.

Recipe: eatpress’ own

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One Response

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