Chicken and Mushroom Pot Pie


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Member since 2009
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Serves 6 | Prep Time 20 | Cook Time 50

Why I Love This Recipe

This recipe is a simplified version of my dad's famous chicken pie.


Ingredients You'll Need

4 skinless, cubed chicken breasts (preferably free range)
1 large sliced onion
1 punnet of white button mushrooms
1 cube of chicken stock
1 and 1/4 cups of water
3/4 cup of milk
2 teaspoons corn starch
1 cup mixed frozen veg (peas, carrots and corn)
black pepper to taste
2 tablespoons butter
2 (8 inch) unbaked pie crusts


Directions

Preheat oven to 200 degrees Celsius.


Sautee sliced onions in 1 tablespoon of butter until translucent.


Turn up heat and add punnet of sliced white button mushrooms.


Fry for approximately 3 minutes then remove mushroom and onion mix from pan/pot.


Melt 1 tablespoon of butter in emptied pan/pot and add bite-size chicken breast pieces. Fry and stir continuously until all pieces are sealed. Splash a tablespoon of Worcester Sauce onto chicken pieces while frying.


Once chicken pieces are sealed, not cooked through, add mushroom and onion mix to pan/pot. Add black pepper to taste and stir.


Dissolve chicken stock cube in 1 cup of boiling water and add to chicken, mushroom and onion mix.


After stirring in stock, add 3/4 cup of milk mixed with 1/4 cup water. Boil mixture for 20 minutes.


After 20 minutes, add 1 cup of mixed frozen veg. Boil for 10 minutes.


After 10 minutes, use a large ladle and scoop out approximately 1 cup of sauce from mixture. Pour into a cup and add 2 teaspoons of corn starch. Stir until all lumps have dissolved. Add corn starch and sauce mix to mixture. Stir until filling has thickened to your liking.


Grease an oven proof dish and lay down bottom crust.


Once oven is preheated, place dish with bottom crust in oven for approximately 5 mins.


Remove from oven, add filling and cover with top crust. Ensure that edges are sealed. Make a cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint top crust with beaten egg yolk.


Bake for approximately 15 to 20 minutes or until golden brown. Ovens vary so baking time may vary. Keep an eye on it!


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