Lynsey's Chunky Chicken and Mushroom Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
I love this recipe, it is easy and fairly quick to make, I just made it up one day. It uses simple, everyday ingredients yet could be served at a fairly formal occasion. Best thing about it is that you can make it the day before, keep it in the fridge put it in the oven just before your guests/family arrive, then the air will be filled with an amazing, savoury smell! Ingredients:
3 boneless skinless chicken breasts |
150 g button mushrooms, quartered |
2 tablespoons sunflower oil |
300 ml milk |
200 ml chicken stock (from a cube is fine) |
2 tablespoons flour |
50 g butter |
1 garlic clove, minced |
1 tablespoon chopped parsley |
fresh grated nutmeg |
salt |
1 ready to roll shortcrust pastry, rolled fairly thinly |
beaten egg, to glaze |
Directions:
1. First heat the oil in a frying pan.
2. Add the chicken, cut into bite size but still chunky, pieces.
3. Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
4. Add the garlic, stir for 1 minute then turn out the heat.
5. In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
6. Continue to stir for 3 minutes over a fairly low heat.
7. Mix together the stock and milk.
8. Pour this gradually onto the flour, whisking all the time to avoid lumps.
9. Allow to cook over a low heat for around 5 minutes, whisking frequently.
10. Add the parsley, season with salt and nutmeg.
11. If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
12. It should just coat the back of a spoon.
13. Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
14. Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
15. Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
16. I like to serve this with steamed broccoli and buttered jersey new potatoes.
|
|