Creamy Chickenand Mushroom Pie with Buttery Puff Pastry

By Grazor

Ingredients

• 4 4
• Preparation and cooking times
• Total time
• 45 in 45 mins
• Method
• 1 1. to 220C/fan 200C/gas 7. to 220C/fan 200C/gas 7. Tear the chicken fl esh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.
• 3 3. to 20p 4 to 4 to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.
• Try
• Know-how
• 4 delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.
• Per serving
• 2006. from olive magazine, February 2006.

Preparation

Step 1

Serves 4
Preparation and cooking times
Total time

Ready in 45 mins
Method

1. Heat the oven to 220C/fan 200C/gas 7. Tear the chicken fl esh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.
2. Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured. Stir in the fl our, and cook for another minute, then gradually add the milk. Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
3. Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.
4. Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg. Bake for 15-20 minutes, until the pastry is crisp and golden brown.

Try

Know-how

Most delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.
Per serving

920 kcalories, protein 39g, carbohydrate 54.7g, fat 62.1 g, saturated fat 28.5g, fibre 1.7g, salt 1.44 g

Recipe from olive magazine, February 2006.