Homemade Chicken and Mushroom Pie
This homemade chicken and mushroom pie, is extremely delicious and a perfect winter warmer for the family.
150g Buna Shimeji or mixed woodland mushrooms
150g Shiro Shimeji or mixed woodland mushrooms
4 Chicken Breasts
1 Onion, sliced finely
225ml Chicken Stock
375g Ready Rolled Short crust Pastry
50g plain flour
Melt half the butter in a pan, cook the chicken then remove and set aside.
Add the onion, and cook for 2 minutes then add the leek and mushrooms and fry for another 4 minutes.
Melt the remaining butter in a pan and add the flour, cook for 2 minutes then add the milk and stock
Stir the sauce continuously until thick, then season and add the chicken, mushrooms leek and onions to it.
Pre heat the oven to 200°C and grease a large pie dish, then spoon the pie mixture into it.
Top the pie with shortcrust pastry, sealing the edges, then carve an X in the top of the pastry to let the steam out.
Brush the pastry with the beaten egg and bake for 20-25 minutes until golden brown.