Creamy Chicken & Mushroom Pie

Name: Creamy Chicken & Mushroom Pie
Yield: 6 servings
Cuisine: American
Ingredients: 4 skinless and boneless chicken breasts; 150 grams mushrooms; 1 egg; 500 grams Shortcrust pastry; 200 ml chicken stock; 50 grams salted butter; 30 grams Plain flour; 1/2 pints semi skim milk; salt & black pepper

Jessica @cook_2818763

Kettering, Northamptonshire, United Kingdom

Creamy Chicken & Mushroom Pie

Jessica @cook_2818763

Kettering, Northamptonshire, United Kingdom

Saved

Ingredients

6 servings

4skinless and boneless chicken breasts
150 gramsmushrooms
1egg
500 gramsShortcrust pastry
200 mlchicken stock
50 gramssalted butter
30 gramsPlain flour
1/2 pintssemi skim milk
salt & black pepper

Saved

Steps

1

Dice the chicken and lightly fry in a pan until it starts to turn white.
2

Chop the mushrooms and add to the chicken. Cook both until chicken is fully cooked. Take off heat and leave aside.
3

To make the white sauce, melt the butter in a pan and gradually add the sifted flour, stirring constantly for 2 min.
4

Combine the milk and chicken stock and slowly add to the butter. Bring to boil and leave to simmer for 10 mins. Keep stirring the sauce throughout.
5

Pour the sauce over the cooked chicken and mushrooms and season with salt and pepper. Leave to cool slightly.
6

Roll out the pastry and line the baking tin with it. Brush the edges with the beaten egg.
7

Pour the chicken mix into the pastry case and roll out and cut the pie top. Press the edges together with a fork and make a few slits for steam to escape.
8

Brush the top of pie with egg and cook in the oven for 25-30 mins or until pastry is cooked and golden brown.