Chicken and Mushroom Pie

A comforting, creamy chicken and mushroom pie made with a homemade roux and topped with ready-made short-crust pastry.

Chicken Comfort Food Main Course Mushrooms Pie

Estimated Nutrition

Calories

1050.2

kcal / serving

3150.5 kcal total

Carbs

68.1g

per serving

204.4 g total

Fat

66.3g

per serving

198.8 g total

Protein

47.4g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

300

Milk

piece

Egg

free-range, beaten

GrainsCereals

tbsp

Plain Flour

plus extra for dusting

500

Short-Crust Pastry

ready-made

Liquids

200

Chicken Stock

Meat

piece

Chicken Breast

skin and bone removed

NutsSeeds

clove

Garlic

finely chopped

piece

Nutmeg

freshly grated, to taste

piece

White Pepper

freshly ground, to taste

pinch

Salt

to taste

handful

Parsley

fresh, chopped

OilsFats

tbsp

Olive Oil

Vegetables

150

Button Mushrooms

quartered

piece

Onion

small, chopped

Method

Preheat the oven to 200°C.

Fry the chicken in olive oil until it begins to turn white.

Add the mushrooms and fry until the chicken is golden-brown.

Set chicken and mushrooms aside, then soften the onion and garlic in the same pan for 3 minutes.

Melt butter in a saucepan, stir in flour, and cook for 3 minutes to form a smooth paste.

Whisk milk, stock, nutmeg, pepper, and salt into the flour mixture and simmer until thickened.

Stir in parsley, combine with chicken and mushrooms, then spoon into a dish and cool completely.

Roll out the pastry, cover the pie dish, trim the edges, and decorate with pastry leaves.

Brush the pastry with beaten egg, cut steam slits, and bake for 20-25 minutes until golden-brown.