Chicken and Mushroom Pie - Step By Step
August 25th 2010 02:01
Ingredients
30ml (1floz) Vegetable oil
½ Brown onion
2 Chicken legs
3 Mushrooms
1 Garlic chive
240ml (8floz) Béchamel sauce
250g (½ lb) Puff pastry (not pictured)
Method
Cook the chicken legs (drumsticks and thighs) in the chicken stock and allow them to cool slightly.
Strip the cooked meat from the chicken legs, discarding the skin and bones. It is easier to remove while it is still warm.
Heat the oil in a deep pan and gently fry the diced onion.
Add the sliced mushrooms and fry.
Cut the meat into bite sized pieces and add it to the mushroom and onion.
Add the chopped chives.
Add an optional splash of white wine to deglaze the pan and generate an inspiring aroma.
Add the warm béchamel sauce.
Allow the mixture to simmer, then remove it from the heat.
Grease an oven proof casserole dish and cover the bottom and sides with a sheet of puff pastry.
Add the warm pie filling and top with another sheet of puff pastry. There is no need to brush it with anything.
Cook the pie in a preheated oven at180°c for about 20 minutes, until the pastry is golden.
Allow the pie to cool for several minutes before serving.
To turn the pie out, place a flat cutting board or similar over the top of the casserole dish and flip it upside down.
Place a serving plate or another cutting board over the bottom of the upside down pie and flip it again.
Serve Chicken and Mushroom pie with a robust white wine such as a wooded chardonnay.
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