1/3 500g packet ready-made puff pastry (or enough to cover top of pie)
1 egg, whisked
Instructions
Heat oil in frying pan and fry onion and garlic until soft and onion is clear. Set aside. Add chicken to pan and cook, add mushrooms and continue to fry until chicken is golden. Set aside.
Melt butter in saucepan, stir in flour and cook for about 3 minutes, stirring constantly until it is thick and smooth. Mix milk and stock together in a jug, add nutmeg, pepper and salt. Slowly add to the flour mixture, stirring constantly to avoid lumps forming. When a smooth sauce is formed, simmer gently until it thickens - stir constantly. Mix in the parsley and combine with the chicken and mushroom mixture, mixing well. Spoon into small pie dish and allow to completely cool.
Roll out pastry on a lightly floured surface until large enough to cover pie and approx 3mm thick. Brush edges of pie dish with beaten egg, lay pastry on top, press down edges to seal and trim excess. Brush top of pie with beaten egg.
Poke 2 or 3 slits in top of pie to allow steam to escape and bake for 20-25mins until well risen and golden brown on top.
Originally Submitted
12/18/2013
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