Chicken and Mushroom Pie Recipe
Chicken and mushroom pie recipe is a complete meal that will satisfy all palates. It can be made ahead and cooked just before it is served. #yourguardianchef #chickenrecipes #chickenfoodrecipes
Servings 6 people
Make the bechamel
Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
Remove from the heat and gradually add the warm milk making sure no lumps are formed.
Put back on the heat and bring to boil stirring constantly.
Lower the heat and keep steering, till it reaches the right consistency.
Add salt and nutmeg at the end
Make the filling
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.
Making the pie
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 a 9 1/2 in - 24 cm baking 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 350F - 180 C for 30 minutes.
- As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
- Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
- Do not fill in the pie with a hot filling, let it cool down first
- For more tips on homemade bechamel and short pastry click on the links
Calories: 1027kcal | Carbohydrates: 65g | Protein: 39g | Fat: 67g | Saturated Fat: 34g | Cholesterol: 266mg | Sodium: 522mg | Potassium: 748mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 28.1mg | Calcium: 131mg | Iron: 6.1mg