Chicken & Mushroom Pie
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Grate a quarter of a fresh nutmeg into the sauce for a subtle aromatic warmth that complements the chicken and mushrooms beautifully.
Use pre-rolled puff pastry for effortless preparation, tucking the edges neatly into the baking dish to create a gorgeous, sealed crust.
Brush the pastry top lightly with beaten egg or milk before baking to achieve a glossy, golden-brown finish.
Insert a sprig of fresh rosemary directly into the pastry before baking for an extra touch of aromatic herbaceous depth.
Cook Chicken
Heat olive oil in an enamel metal baking tin over high heat, add the sliced chicken breasts, season with sea salt and black pepper, and sear alongside a knob of butter.
Add Aromatics and Vegetables
Stir in sliced spring onions, grated nutmeg, torn bay leaves, a sprig of thyme, and sliced button mushrooms, cooking until softened.
Build Sauce
Whisk in a heaped tablespoon of crème fraîche, a heaped teaspoon of flour, a heaped teaspoon of mustard, and chicken stock, stirring until a smooth, creamy sauce forms.
Top with Pastry
Cover the filling with a sheet of pre-rolled puff pastry, tucking the edges in securely, and brush the top lightly with egg or milk.
Bake and Serve
Bake in a preheated oven until the pastry is puffed, golden brown, and cooked through, then serve immediately.
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Ingredients
| Chicken Breasts | 2 |
| Olive Oil | 2 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Butter | 30 g |
| Spring Onions | 4 |
| Nutmeg | ¼ tsp |
| Bay Leaves | 2 |
| Thyme | 1 sprig |
| Button Mushrooms | 150 g |
| Crème Fraîche | 1 tbsp |
| Flour | 1 tsp |
| Mustard | 1 tsp |
| Chicken Stock | 300 ml |
| Puff Pastry | 1 sheet |
| Egg | 1 |
| Rosemary | 1 sprig |
