This creamy and comforting chicken and mushroom pie can be ready in under an hour, making it a good choice for a hearty evening meal on a weeknight.
Chicken and mushroom pie: serves 4
Ingredients for chicken and mushroom pie
- 3 chicken breasts, skin and bone removed
- 150g button mushrooms, quartered
- 500g ready-made short-crust pastry
- 200ml chicken stock
- 300ml milk
- 50g butter
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1 egg, beaten
- small handful fresh parsley, chopped
- freshly grated nutmeg, to taste
- White pepper and salt, to taste
Method for making chicken and mushroom pie
- Preheat the oven to 200C
- Heat the oil in a frying pan
- Add the chicken and fry until it begins to turn white
- Add the mushrooms and continue to fry until the chicken is golden-brown
- Remove the chicken and mushrooms and set aside
- Add the onion and garlic to the pan and fry for 2-3 minutes
- Remove from the heat and set aside with the chicken and mushrooms
- Melt the butter in a saucepan and stir in the flour
- Cook for about 3 minutes, stirring constantly until it has formed a smooth paste
- Mix the milk and stock together in a jug, and add the nutmeg, white pepper and salt
- Pour the liquid slowly into the flour mixture, whisking until smooth
- Simmer over a gentle heat, stirring constantly, for about 5 minutes
- Stir in the chopped parsley
- Pour the sauce over the chicken and mushroom mixture and mix well
- Spoon into a pie dish and leave until completely cool
- Roll out the pastry on a lightly floured surface
- Brush the edges of the pie dish with beaten egg and lay the pastry on top
- Press down the edges and trim
- Brush the top of the pie with beaten egg
- Make 2 or 3 slits in the top of the pie
- Bake in the oven for 20-25 minutes
