Gail’s Chicken & Mushroom Pie

trh-gails-chicken-mushroom-pie

On the menu tonight.  Yummy Chicken & Mushroom pie,  my family love this and I must say, so do I. Hope you enjoy my version 

Makes 1 medium-sized pie
Chicken  
8 x Chicken thighs skin on, seasoned with 3 sprigs thyme, salt, black pepper, garlic and herb seasoning and baked in the oven on 180° for 40 minutes until done.
You can use left over roast chicken as well if you have. Pull chicken apart shredding with 2 forks and set aside in a bowl.

Mushroom 
In a large frying pan add 2 tbsp butter and add 4 chopped spring onions including the green parts.
Saute until almost tender, add 2 tsp minced garlic then add 250 g tray button mushrooms sliced.
Squeeze of lemon juice pinch of sweet basil, pinch of salt and 1/4 tsp white pepper. Continue cooking until mushrooms are tender and all liquid has evaporated.
Pour in 1/4 cup fresh cream.
Stir through to heat and add mushrooms to your shredded chicken bowl.

Veloute Sauce ( Gravy )
In a saucepan on medium heat add 3 tbsp butter.
Let it melt then add 1/3 cup flour. This is the roux.
Stir together, it will be lumpy, but once the stock liquid is added it will smooth out, let that cook for 2 minutes.
Important the flour needs to be cooked out, otherwise you will have a floury sauce. Add 2 cups chicken broth ( stock ).
Season with black pepper, no salt needed as the stock is salty.
Stir until thickened and the sauce coats the back of a spoon. Pull off the heat.
Use 2/3 of the Veloute sauce and stir into chicken and mushroom mixture. Let cool down.

Pastry
1 x 400g roll store-bought puff pastry thawed.
Divide pastry in half and roll out 1st half to fit a medium-sized oven dish greased with cooking spray.
Fill the pie shell with chicken & mushroom and Veloute sauce then roll the 2nd half of pastry to cover the pie filling.
Crimp edges together with a fork. Egg wash pastry with 1 beaten egg

Bake pie according to pastry instructions until golden brown. I used Woolworths (a SA shop) butter pastry baked at 180° for 23 minutes.
Heat through the remainder of the Veloute sauce again by adding a little boiling water to thin to a gravy consistency.
Serve as gravy with your baked pie. Enjoy

Prepared, tried and tested by:  Gail Haselsteiner

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