Chicken and Mushroom Pie
Author: JUYjAkSzqXk
With its golden crust and delicious filling, sometimes what you really need is a chicken and mushroom pie!
  • 1 kg (2 lb) chicken breast, cubed
  • 350 g (12 oz) ready-made pastry
  • 300 g (9 oz) mushrooms, quartered
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 3-4 tbsp vegetable oil
  • 1 egg, beaten
  • Salt
  • Pepper
For the sauce
  • 400 ml (14 fl oz) chicken stock
  • 400 ml (14 fl oz) milk
  • 50 g (2 oz) butter
  • 50 g (2 oz) plain flour
  1. Heat 3 tbsp of the oil in a pan over a medium heat. Add the chicken and cook for 5 minutes.
  2. Add the mushrooms and continue to cook for 5 minutes.
  3. Use a slotted spoon to remove the chicken and mushroom pieces and place to one side in a bowl. Pour the remaining liquid into a bowl and keep.
  4. Heat a further 1-2 tsp of oil in the pan over a medium heat. Add the onion and garlic and stir-fry for 5 minutes.
  5. Once the onions are soft add them into the bowl with the chicken and mushroom. Season with salt and pepper and mix well.
Prepare the sauce
  1. Melt the butter in a pan and add the flour. Using a whisk, mix together and cook over a medium-low heat for 2 minutes.
  2. Mix together the stock, milk and the liquid left over from cooking the chicken and mushrooms. Add to the pan a little at a time, whisking well between each addition.
  3. Once all the liquid has been added, bring gently to the boil. Just as it starts to boil remove the pan from the heat.
  4. Place the meat mixture into a dish or dishes and spoon in the sauce.
  5. Roll out the pastry and cover the pie or pies. Poke a few holes in the pastry with a fork then brush with beaten egg.
  6. Bake at 180°C/360°F for 25-30 minutes.
Calories: 695 Fat: 37.1 Sugar: 6.6 Fiber: 2.2 Protein: 49.2 Cholesterol: 120.1
Titli's Tips
You can use either shortcrust or puff pastry for these pies. Alternatively you can cover the pie with mashed potato before baking.

If you want to freeze the pies you can do so easily before you bake them.
Recipe by Titli's Busy Kitchen at