CHICKEN AND MUSHROOM POT PIE

 

  • Cooking Time: 50
  • Servings: 6
  • Preparation Time: 20

Ingredients

  • 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!

Notes

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

Categories: Poultry  Savory Pie 
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