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Chicken and Wild Mushroom Pie with Carrots and Peas

A comforting chicken and wild mushroom pie served with glazed baby carrots and peas for a complete meal.

ChickenDinnerMain CoursePieMushroom
Estimated Nutrition
Calories
1230.2
kcal / serving
4920.8 kcal total
Carbs
54.7g
per serving
218.6 g total
Fat
95.6g
per serving
382.4 g total
Protein
33.8g
per serving
135.2 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
Dairy
45
g
Butter
diced, for pastry
75
g
Unsalted Butter
for pie filling
150
ml
Double Cream
1
piece
Egg
lightly beaten for glazing
75
g
Butter
for vegetables
GrainsCereals
175
g
Plain Flour
for pastry
2
tbsp
Plain Flour
for thickening filling
Liquids
150
ml
White Wine
Meat
1.5
kg
Chicken
whole
NutsSeeds
0.5
tsp
Salt
for pastry
1
piece
Bay Leaf
1
piece
Black Pepper
to taste
4
sprig
Tarragon
leaves only
OilsFats
50
g
Lard
diced, for pastry
1
tbsp
Olive Oil
Vegetables
2
piece
Onion
finely chopped
350
g
Wild Mushrooms
chanterelle, ceps, tompette, or girolles
1
bunch
Baby Carrots
washed and trimmed
200
g
Peas
frozen

Method

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