Chicken Pie
Savor the comforting flavors of this hearty chicken and mushroom pie. Tender chunks of cooked chicken, earthy mushrooms, and vibrant green peppers are enveloped in a velvety sauce infused with tarragon and a touch of lemon. Topped with a golden, flaky pastry crust, this pie is a delicious and satisfying dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 medium green pepper
- 50g/20z button mushrooms
- 10g/ ½oz butter
- 400g/14oz cooked chicken
- 225g/8oz puff or flaky pastry
- 1 egg
- 25g/1oz butter
- 25g/1oz flour
- 150-200ml/6-7fl oz chicken stock
- 2-3 tbsp double cream
- squeeze of lemon juice
- sprig of fresh tarragon
Instructions
- Preheat the oven to 200C/180C (fan)/Gas 6.
- For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat.
- In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce.
- Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
- Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
- Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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