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Chicken and Mushroom Pie

Ingredients

  • olive oil
  • 3 chicken breasts diced
  • 150 g mushrooms Sliced, I used closed cup mushroom but you can use button or even something with a stronger flavour
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 2 tbsp plain flour
  • 250 ml milk
  • 150 ml chicken or vegetable stock
  • parsley I used dried as it's cheaper but you can use fresh if you prefer
  • 500 g ready made puff pastry
  • 1 egg beaten

Instructions

  1. preheat your oven to 200c/180c fan. Heat a little olive oil in a large frying pan and add in the onion and garlic. Cook until they are softened and add in the chicken pieces. Cook until the chicken turns white, add the mushrooms and continue to cook until the chicken turns golden.

  2. Add in the parsley and flour and keep stirring for 2-3 minutes. Pour your stock and milk into a jug and then gradually begin to ladle it into your chicken and mushroom mix. Stir in between each ladle full to make sure the flour is fully mixed in. When all the liquid is added continue to heat until it comes to a boil. The mixture should have thickened to a gravy consistency. Season to taste with salt and pepper.

  3. Roll out your puff pastry on a clean surface, you want the pastry to be about the thickness of  a pound coin. 

  4. Pour your pie filling into a pie dish and use the beaten egg on the very edges of the dish, this will help the pastry to stick. Lay your rolled out pastry over the top of your pie filling. Trim around the outside leaving 2ish cm over the edge of the dish and use your fingers to pinch the pastry around the outside edge, sealing it to the dish.

  5. Cut a small cross into the centre of the pie and then with the remaining beaten egg, brush it over the surface of your pie. Bake in the oven for 25-30 minutes until the pastry is golden. Serve with vegetables and mashed potatoes. Enjoy!