Lynsey's Chunky Chicken and Mushroom Pie

Recipe by LC69414
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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