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Chicken & Mushroom Pie

Source of Recipe

Aradiia


List of Ingredients

2 Sheets Puff Pastry
60g Butter
1 Leek (white part only), thinly sliced
125g Mushrooms, cut into quarters
1 heaped Tblspn Flour
1 cup Chicken Stock
1 tspn chopped Thyme
1 Tblspn Cream
1 Tblspn Port
1 cup cook Chicken, diced
1 Egg for glazing


Recipe

Melt half of the butter in a frying pan & add the leek. Saute until soft & golden. Add the mushrooms & saute for a further 2 - 3 mins or until just tender. Remove from heat & set aside.
Melt remaining butter & add the flour. Cook for a few mins, stirring. Gradually add the chicken stock, port & thyme & continue stirring until the mixture biols & thickens. Add the cream & cook for a further 2 minutes.
Stir in the leek, mushroom & chicken. Remove from heat & cool completely.

Line a pie dish with a sheet of pastry. Spread the filling into the dish. Cover with a sheet of pastry & trim the edges. Seal edges with water or egg glaze & press together.
Brush the top with egg glaze & cut a slit in the centre. Decorate top with left over pastry is desired.
Bake at 220C for approx 30 - 35 mins or until pastry is golden.

This pie can be made without a pie dish. Simply place filling on top of a sheet of pastry then top with another sheet of pastry. Fold the edges of the bottom sheet up over the top sheet & pinch together. Great method if taking on a picnic!

Serves 3 - 4