Chicken & Mushroom Pie
Prep: 10 minutes
Cook: 30 minutes
Preheat Oven to 200C/Fan 180C/400F/Gas 6
An easy but very tasty pie which uses leftover, cooked chicken. I use bought puff pastry as it is time consuming to make at home, but shortcrust pastry would be fine too. I like to use large flat mushrooms for this recipe.
10oz/250g cooked chicken cut into chunks
4oz/100g mushrooms, chopped
1 lb/500g puff pastry
2 tbsp plain flour
8 fl oz/230ml milk
Sea salt and black pepper
Grease an ovenproof pie dish with a little oil or butter.
Put the egg in a small bowl and beat with a fork.
Melt the butter in a fairly large saucepan, turn the heat up to medium-high and add the mushrooms. Stir frequently until the mushrooms are tender – which will take about 3 minutes.
Remove the mushrooms with a slotted spoon and set aside.
Add the flour to the pan and stir with a balloon whisk. Gradually add the milk, stirring constantly, until the sauce thickens. Season well with salt and pepper then leave to simmer gently for about 5 minutes, stirring occasionally, until the sauce is smooth. Add a little more milk if the sauce seems too thick.
Return the mushrooms to the pan and add the chicken, then stir to combine.
Place the chicken and mushroom mixture into the pie dish.
On a lightly floured board, roll out the pastry until it is slightly larger than the pie dish.
Place the pastry over the chicken and scrunch up the edges of the pastry a little, or if you’re artistic, crimp the edges to make it look pretty!
Brush the pastry with beaten egg.
Make three small slits in the centre of the pie with a sharp knife.
Cook for about 30 minutes until the pie is risen, golden and crispy.