Chicken and mushroom pie recipe is a complete meal that will satisfy all palates, children as well as adults.
It can be made ahead and cooked just before it is served.
To contrast the buttery taste of the bechamel and the mushrooms, I add some lemon zest.
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- 300 ml béchamel
- 300 gr short pastry (from recipe above)
- 2 leeks
- 300 gr mushroom
- 1 boiled chicken
- 30 gr butter
- 1 tbsp olive oil
- 1/2 lemon zest
- salt
- Make a shot pastry as from the recipe above and keep it in the fridge
Make a Béchamel sauce
Debone the chicken
- Gently stir fry 2 leeks that have been washed and diced, using 25 gr of butter and 1 tbsp of olive oil.
Once the leeks are cooked add the peas and cook for 3 minutes
Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes
To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.
- Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
- Take the short pastry out of the fridge and keep 1/3 aside to make the top of the pie.
- Roll flat the remaining 2/3 of the pastry.
- Cover the pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
- If the pastry becomes too soft put it back in the fridge to cool for another 30 minutes.
- Pour the chicken mix in the pastry, cover with the remaining 1/3 of the dough and seal the edges with your fingers.
- Make a hole in the centre so that the steam can escape and, if you have some pastry leftover, you can make some additional decoration on top.
- Cook in a hot oven at 180 C for 30 minutes.
Calories 405 calories per serving Fat 29 gr per serving Carbohydrates 34 gr per serving Cholesterol 180 mg Proteins 27 gr per serving Sugar 6 gr per serving Sodium 698 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Pot pies always take me back to my childhood. This looks so amazing and comforting.
Thank you, I love to make it on a cold day
Comfort food at it’s finest! Definitely going to give this a go to warm the soul in these cooler months!
Thanks, it is the perfect time of the year
This looks absolutely creamy and delicious. I had no idea to make these types of savory pies you could use a spring form pan! I always wondered how to make these tall looking pies filled with deliciousness!
Yes, I love tall ones
This would be incredible for the holidays
Yes, you can prepare it in advance
Such simple ingredients. I love béchamel – thanks for the great recipe!
That is just one of the ingredients, I am sure you will like also the rest