Food & Wine
Chicken and mushroom pie
This classic British recipe is a favourite winter warmer here at Over60, and we know it will be in your house once you give it a try.
Ingredients:
- 3 chicken breasts, cubed
- 2 tablespoons olive oil
- 150g button mushrooms, quartered
- 1 small onion, diced
- 1 garlic clove, crushed
- 50g butter
- 2 tablespoons plain flour
- 300ml milk
- 200ml chicken stock
- Salt and freshly ground pepper
- 2 tablespoons chives, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 egg, beaten
- Puff pastry
Method:
- Preheat your oven to 200°C.
- Heat half the oil in a large frying pan and add the chicken. Cook until the chicken begins to turn white, then add the mushrooms and continue cooking until the chicken is nicely browned. Set the chicken and mushroom aside on a plate.
- Add more oil to the same fry pan and cook the garlic and onion for two to three minutes. Add this to the chicken and mushrooms.
- Melt the butter in the frying pan, then add the flour and cook for around three minutes. Continuously stir the sauce until it becomes a thick, smooth paste.
- In a small bowl, mix the stock and milk together and add salt and pepper to taste. Add this to the butter mixture and whisk continuously over a medium heat until you have a smooth sauce. Lower the heat and allow to simmer for another five minutes, stirring constantly, until the sauce has thickened. Stir in the chives and parsley.
- Pour the sauce before pouring over the chicken and mushrooms. Mix the sauce to completely cover the chicken and add to a pie dish. Leave aside to cool before adding puff pastry to the top of the dish. Crimp the edges and make a few slits in the top.
- Bake in the oven for 20 to 25 minutes, or until the pastry is golden brown.