Previously when I've made chicken and mushroom pie, for the sauce I have used Campbells Condensed Cream of Chicken Soup as I'd never taken the time to see how easy it is to make the 'proper' sauce.. now that I do know how to make it I can't believe how simple, easy and tasty it is!
Portions: 2
Ingredients
- Pastry (Shortcrust for the base and Puff Pastry for the lid)
- Leftover Chicken
- Handful of Mushrooms (Sliced or Diced depending on how you like them)
- 50g Butter (25g for the mushrooms and 25g for the Roux)
- 1tbsp Plain Flour
- 200ml Chicken Stock
- 100ml Milk (Whole or Semi-Skimmed)
- Salt
- White Pepper
- Egg (whisked for the wash)
Equipment
Instructions
- Allow the pastry to come up to room temperature
- Sauté the mushrooms in the butter
- Put the mushrooms to one side and add the rest of the butter to the pan
- When the butter has melted mix in the flour to make a roux and cook for around 3 minutes but do not allow it to brown
- Mix the stock and milk together and slowly whisk in to the pan
- Bring to a boil and simmer for 5-10 minutes until nice and thick/creamy
- Add salt and white pepper (to taste)
- Put to one side and allow to cool
- Once the pastry has reached room temperature, butter the pie dish(es)
- Cut off a large piece of the pastry
- Carefully place the pastry in to the pie dish and mould to fit with your fingers
- Trim the pastry leaving a 1-2cm overhang
- Add the diced chicken and the mushrooms to the cold sauce and gently stir
- Add the filling to the pie
- Egg wash the edge
- Put the puff pastry on top (you can use shortcrust if you don't have any puff) and pinch it together to crimp the edges together
- Egg wash the top and place in the oven
- Cook at 200°C for 30-35 minutes until golden brown
Serving Suggestion(s)
Serve with potatoes and vegetables of your choice!
