3-4 chicken breasts, diced
500g button mushrooms (I only had frozen porchini mushrooms)
1 onion, chopped
1 clove of garlic, crushed
Oil for cooking
Oil for cooking
Handful of fresh thyme
50g butter
2tbsp flour
200ml milk
200-400ml stock
Salt
Pepper
2rolls ready made puff pastry (frozen, defrosted)
1egg, beaten
1egg, beaten
Set oven to 180°C
Chop up the onions, mushrooms and crush the garlic. Cut up the chicken into bite size pieces or shread it, as you like.
Heat the oil and cook the onions until transparent, then add the chicken pieces and brown them, then add the garlic and mushrooms.
In a seperate saucepan make the white sauce, melt the butter then slowly add the flour then the milk, mix well and bring to the boil. Add the smooth sauce to the chicken. Then add half of the broth, see how much you need. I only used 200ml because i used frozen mushrooms which left lots of liquid, it should be creamy not liquid, add the rest of the broth if needed. Season the mixture with salt and pepper and add the thyme. Let it simmer until the chicken is cooked thoroughly 25-30 min
While the chicken is simmering away, roll out the ready made pastry on a floured surface, and flour the pastry, things might get sticky. Line a pie dish with one portion of pastry. Roll out the second portion and leave it for later. When the chicken has finished cooking let it cool.
Fill the pastry lined pie dish with the cooled creamy chicken and mushroom mixture.
Cover it with the second portion of pastry and fold in and genty press the edges. Cut 2-3 slits in the pie, to let steam out, then brush the top with the beaten egg. Place in the oven at 180°C for 30min or until the pastry is golden brown.
Let it cool for 10min before serving
Happy Days
Nutrition 140g chicken breast skinless
- Riboflavin 10%
- Niacin 59%
- Vitamin B6 23%
- Phosphorus 23%
- Selenium 45%
%Daily Value* (these are approximate amounts)