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Pie – Crusted Cream of Chicken and Mushroom Soup

Recipe from: 7/1/2006 12:00:00 AM
chicken pie

Ingredients 12
Servings 4


  • 60
    butter or margarine
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 250
    mushrooms, sliced
  • 2
    chicken breasts, thinly sliced
  • 5
    fresh thyme, finely chopped
  • 65
  • 1
    chicken stock
  • 65
  • Extra fresh thyme, to garnish
  • 1
    frozen puff pastry, thawed
  • 1
    1egg, beaten


Pre-heat oven to 180 degrees. Melt butter in a saucepan. Add onion, garlic and mushroom and sautè over medium heat for 2 to 3 minutes, or until soft. Add chicken and thyme, and cook until chicken is tender. Add flour and stir for 1 minute. Gradually add stock and stir continuously for 3 to 4 minutes, until soup thickens. Reduce heat and add cream. Simmer for 2 minutes and pour into 4 small,deep oven-proof bowls,(do not use wide, shallow bowls, or the pastry will sag into the soup).
Roll out pastry and cut 4 rounds, slightly larger than the bowls. Seal edges of pastry and brush lightly with beaten egg. Bake for 10 minutes, until golden and puffed.

Read more on: poultry  |  bake

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