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Chunky chicken and mushroom pie

Recipes >> One Dish Meals >> Chunky chicken and mushroom pie

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Lovely and creamy and very tasty!!

Ingredients

  • 3 boneless skinless chicken breasts
  • 150 g button mushrooms, quartered
  • 2 tablespoons sunflower oil
  • 300 ml milk
  • 200 ml chicken stock (from a cube is fine)
  • 2 tablespoons flour
  • 50 g butter
  • 1 garlic clove, minced
  • 1 tablespoon chopped parsley
  • fresh grated nutmeg
  • salt
  • 1 ready to roll shortcrust pastry, rolled fairly thinly or homemade pastry is good.
  • beaten egg, to glaze
  • Pastry if you want to make your own
  • •7 oz/200g all purpose/plain flour
  • •pinch of salt
  • •4 oz/ 110g butter, cubed or an equal mix of butter and lard
  • •2-3 tbsp cold water

Method


For the Filling: 1 First heat the oil in a frying pan. 2 Add the chicken, cut into bite size but still chunky, pieces. 3 Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked. 4 Add the garlic, stir for 1 minute then turn out the heat. 5 In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour. 6 Continue to stir for 3 minutes over a fairly low heat. 7 Mix together the stock and milk. 8 Pour this gradually onto the flour, whisking all the time to avoid lumps. 9 Allow to cook over a low heat for around 5 minutes, whisking frequently. 10 Add the parsley, season with salt and nutmeg. 11 If you find the sauce is too thick, gradually whisk in a little extra stock or milk. 12 It should just coat the back of a spoon. 13 Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish. 14 Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg. 15 Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious! 16 I like to serve this with steamed broccoli and buttered jersey new potatoes.

For the Pastry:

•Place the flour, butter and salt into a large clean bowl. •Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. •Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. •Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

Recipe is courtesy of: Food.com

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Lizzie Francis

LizzieLizard

Lizzie Francis

Influences: My Mum

Location: County Durham

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