Chicken and Mushroom Pie on a plate

Equipment

Tower 9 inch Family Pie Maker

Trustone Pan Set

 

Ingredients

  • 2 tbsp. rapeseed oil
  • 150g chestnut mushrooms, halved
  • 2 large chicken breasts, diced
  • 1 medium onion, peeled and diced
  • 1 garlic clove, crushed
  • 50g unsalted butter
  • 2 tbsp. plain flour
  • 200ml milk / 1 beaten egg (for brushing pastry top)
  • 200ml chicken stock (fresh, cube or paste)
  • ½ tsp. grated nutmeg
  • Fresh ground black pepper and salt
  • 1 sheet ready rolled shortcrust pastry (for base layer)
  • 1 sheet ready rolled puff pastry (for top layer)
  • 1 tsp. picked fresh thyme

 

Method

  • Heat the rapeseed oil in a suitable pan and add the diced chicken, cooking until the meat is completely pale
  • Add the onions, mushrooms and garlic and cook for 4/5 minutes
  • Add the butter and melt in pan
  • Take the pan off the heat, add the flour and mix well
  • Place the pan back on a low heat and continue cooking for 1-2 minutes until the flour is cooked out
  • Slowly add the stock, followed by the milk, stirring continuously until you have a thin sauce mixture
  • Simmer slowly over a low heat until the sauce thickens and the chicken is completely cooked
  • Add the salt and pepper seasoning, nutmeg and thyme and check to taste
  • Assemble and cook the pie using the shortcrust and puff pastry, closely following the pie maker instructions
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