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Recipe: Chicken and mushroom pie

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

  1. Preheat the oven to 200C
  2. Heat the oil in a frying pan
  3. Add the chicken and fry until it begins to turn white
  4. Add the mushrooms and continue to fry until the chicken is golden-brown
  5. Remove the chicken and mushrooms and set aside
  6. Add the onion and garlic to the pan and fry for 2-3 minutes
  7. Remove from the heat and set aside with the chicken and mushrooms
  8. Melt the butter in a saucepan and stir in the flour
  9. Cook for about 3 minutes, stirring constantly until it has formed a smooth paste
  10. Mix the milk and stock together in a jug, and add the nutmeg, white pepper and salt
  11. Pour the liquid slowly into the flour mixture, whisking until smooth
  12. Simmer over a gentle heat, stirring constantly, for about 5 minutes
  13. Stir in the chopped parsley
  14. Pour the sauce over the chicken and mushroom mixture and mix well
  15. Spoon into a pie dish and leave until completely cool
  16. Roll out the pastry on a lightly floured surface
  17. Brush the edges of the pie dish with beaten egg and lay the pastry on top
  18. Press down the edges and trim
  19. Brush the top of the pie with beaten egg
  20. Make 2 or 3 slits in the top of the pie
  21. Bake in the oven for 20-25 minutes

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