Prep 30 mins
Cook 25 mins
I love this recipe, it is easy and fairly quick to make, I just made it up one day. It uses simple, everyday ingredients yet could be served at a fairly formal occasion. Best thing about it is that you can make it the day before, keep it in the fridge put it in the oven just before your guests/family arrive, then the air will be filled with an amazing, savoury smell!
- 3 boneless skinless chicken breasts
- 150 g button mushrooms, quartered
- 2 tablespoons sunflower oil
- 300 ml milk
- 200 ml chicken stock (from a cube is fine)
- 2 tablespoons flour
- 50 g butter
- 1 garlic clove, minced
- 1 tablespoon chopped parsley
- fresh grated nutmeg
- 1 ready to roll shortcrust pastry, rolled fairly thinly
- beaten egg, to glaze
- First heat the oil in a frying pan.
- Add the chicken, cut into bite size but still chunky, pieces.
- Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
- Add the garlic, stir for 1 minute then turn out the heat.
- In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
- Continue to stir for 3 minutes over a fairly low heat.
- Mix together the stock and milk.
- Pour this gradually onto the flour, whisking all the time to avoid lumps.
- Allow to cook over a low heat for around 5 minutes, whisking frequently.
- Add the parsley, season with salt and nutmeg.
- If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
- It should just coat the back of a spoon.
- Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
- Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
- Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
- I like to serve this with steamed broccoli and buttered jersey new potatoes.
This was a great hit with guests we had over for dinner...I usually don't cook, so getting rave reviews from them made me realize I had a hit on my hands! I am going to try to make one more, and freeze it to see how it will do. My six year old loved helping with this one!
MMmmm...yum, Lynsey! Made it tonight, substituting soy milk and marg for the milk & butter, and adding some finely chopped sun-dried tomatoes and marinated mushrooms along with the fresh button mushies - I also substituted a butter-free puff pastry for the shortcrust. Simple and scrumptious!
Superb! I found this recipe on the BBC recipes website and am so happy to see it posted here because I can save it to my cookbook. I've made a few chicken pies and this is definitely the best! The white sauce made with a mixture of milk and chicken stock was quite a revelation. I increased the quantity of mushrooms because my children love them but otherwise I followed the recipe exactly. Thanks!