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Lynsey's Chunky Chicken and Mushroom Pie

3 boneless skinless chicken breasts
150 g button mushrooms, quartered
2 tablespoons sunflower oil
300 ml milk
200 ml chicken stock (from a cube is fine)
2 tablespoons flour
50 g butter
1 garlic clove, minced
1 tablespoon chopped parsley
fresh grated nutmeg
1 ready to roll shortcrust pastry, rolled fairly thinly
beaten egg, to glaze


First heat the oil in a frying pan. Add the chicken, cut into bite size but still chunky, pieces. Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked. Add the garlic, stir for 1 minute then turn out the heat. In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour. Continue to stir for 3 minutes over a fairly low heat. Mix together the stock and milk. Pour this gradually onto the flour, whisking all the time to avoid lumps. Allow to cook over a low heat for around 5 minutes, whisking frequently. Add the parsley, season with salt and nutmeg. If you find the sauce is too thick, gradually whisk in a little extra stock or milk. It should just coat the back of a spoon. Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish. Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg. Now bake for 20-25 minutes in a hot oven, about 200C until golden brown and smelling delicious! I like to serve this with steamed broccoli and buttered jersey new potatoes.

Source: www.food.com