Chicken and mushroom pie

Recipe from: 6/22/1995 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • FILLING
  • 25
    ml
    butter
  • 250
    g
    fresh mushrooms, sliced
  • 600
    g
    deboned chicken, diced
  • 50
    ml
    cake flour
  • 5
    ml
    prepared English mustard
  • 10
    ml
    dried tarragon
  • 150
    ml
    thick cream
  • 200
    ml
    milk
  • salt and freshly ground black pepper to taste
  • 250
    g
    frozen shortcrust pastry, defrosted
  • whisked egg yolk for brushing on top
 

Method

 
Preheat the oven to 190 ºC (375 ºF). Melt the butter in a large pan and sauté the mushrooms until brown. Remove from the pan and set aside. Fry the chicken in the same pan until brown and return the mushrooms to the pan. Sprinkle the contents of the pan with cake flour and mix. Add the seasonings. Reduce the heat and stir in the cream and milk, season to taste with salt and pepper and simmer until the sauce comes to the boil and thickens. Stir continuously. Turn the filling into a 1,2 litre oven dish. On a lightly floured surface, roll out the pastry until slightly thinner. Cut out a circle of pastry large enough to cover the oven dish. Brush the edges of the oven dish with egg yolk and place the pastry circle on top. Press the edges firmly together and brush the top of the pastry with egg yolk. Bake for about 35 minutes or until the crust is done and golden brown. Serve hot. Serves 4-6
 

Read more on: poultry  |  bake
 

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