Recipe by LC6
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!
Top Review by BarefootHoodoo
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!
- 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
Directions See How It's Made
- 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.