Chicken and Mushroom Pie

Chicken and Mushroom Pie 🥧 

I like the taste of black pepper in my chicken pies so I added an overload of black pepper in mine. I go with the store-bought puff pastry and it works perfectly for me tasteoftoday has a new extra-large packet of puff pastry which worked perfectly for this pie. I’ll add the recipe to my stories later but recipe is also below. I used a pie dish this time but I’ve used other oven-proof dishes previously in different shapes and sizes, and it works perfectly as well.

INGREDIENTS:

1 kg Puff Pastry (Thawed)

1 Tbsp Oil

500 g Chicken Breasts

2 Tbsp Butter

1 Onion

Salt and Pepper

1 Tsp Dried Thyme

¼ Cup Cake Flour

1 ½ Cup Chicken Stock

1 Cup Milk

250 g White Button Mushrooms, slices

1 Egg

METHOD:

1. Preheat oven to 200 C and prepare an ovenproof dish by spraying with oven-proof spray.

2. Roll out half the pastry and use to create a bottom pastry layer for pie. Cut the pastry 2 cm beyond the pie edges, as pastry will shrink back while baking

3. Add foil to the base and fill with 2 handfuls of uncooked rice, bake for 10 minutes, this process hardens the base and prevents sogginess.

4. Make the filling by cooking chicken breasts in oil for 6 minutes. Remove from pan then cook the butter and onions. When onions are soft, add the salt, pepper, thyme and cake flour.

5. Using a whisk, stir pan as you add the chicken stock. Once thickened, add the milk and stir until think and bubbling.

6. Add the chicken and mushrooms to the pan and cook for about 5 minutes, remove pan from heat. Add filling to base of your pie.

7. Make an egg wash by whisking an egg with 2 tbsp of water, use the egg wash on the edges of the pie. Using the remaining puff pastry cover the pie and brush with egg wash.

8. Finally poke a few holes with a knife and bake pie at 200 C for 20 minutes or until golden brown in colour.