Chicken and Mushroom Pie
Ingredients
- 600 gWhite chicken (cut into large cubes)
- 300 gButton mushroom (sliced)
- 1 pcYellow onion (finely chopped)
- 1 pcGarlic (minced)
- 40 gUnsalted butter
- 2 tbspWheat flour
- 100 mlLiquid cream
- 1 pcPuff pastry
- 1 pcEgg (beaten for egg wash)
- 2 tspThyme (fresh leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlChicken broth
Method
A golden, crisp puff pastry crust covering tender chicken pieces in a creamy sauce. The aroma of thyme and sautéed mushrooms fills the air upon slicing.
- 1
In a pan with butter, brown the chicken cubes over high heat. The meat should be seared on the outside but remain tender inside.
- 2
Add the sliced onion and mushrooms. Cook until mushrooms release their water and start to brown. Add garlic and thyme.
- 3
Dust the flour over the meat. Stir for 1 minute to cook the flour, then pour in the stock. Let it reduce until the sauce coats the back of a spoon.
- 4
Pour in the cream for smoothness. Adjust seasoning. Pour everything into a deep baking dish.
- 5
Cover with puff pastry. Seal the edges. Make a small hole in the center and brush with egg wash. Bake at 200°C until the crust is puffed and golden brown.
Frequently asked questions
How do you get this dish right?
- Don't skip dusting the flour (singer), it's key to getting that velvety sauce texture.
- If the pastry browns too quickly, cover it with foil halfway through baking.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat in the oven to maintain the pastry's crispness.
