Chicken & Mushroom Pie

• total tid: 41 minutes

Ingredienser

Recipe:

50g butter

1 small onion

3 cloves garlic

2 tbsp/15g plain flour

500ml chicken stock

200ml double cream

400g or 2 chicken breasts

300g mushrooms

1 tsp oregano

1/2 tsp dried tarragon

1 tsp onion powder

1/4 tst nutmeg

1 tsp red chilli flakes or 1 fresh red chilli

1/2 tsp pepper

1/2 tsp salt or to taste

Fremgangsmåte

Melt the butter in a pan over low to medium heat. Add the chopped onion and garlic, sauté for 3-4 minutes until softened.

Stir in the seasonings (and optional red chili for a bit of heat). Mix well and cook for another 1 minute to release the flavours.

Add the plain flour and stir to combine. Cook for 2-3 minutes, allowing the flour to cook through and remove the raw taste.

Gradually add the chicken stock, whisking continuously until the mixture is smooth. Let it simmer over low heat for 2-3 minutes, until slightly thickened.

Add the mushrooms and cover the pan with a lid. Allow the mushrooms to simmer on the lowest heat for 4-5 minutes, until they are tender.

Meanwhile or prior to starting the sauce, cook the chicken breasts. Season with salt and pepper, then pan-fry for 4-5 minutes on each side, or until cooked through (cooking time may vary based on the thickness of the breasts). Alternatively, you can bake or airfry.

Shred the cooked chicken using a fork, your hands, or a whisk attachment.

Stir the shredded chicken into the sauce and mix well.

Add the double cream and stir to combine. Remove the pan from the heat.

Transfer the mixture to an oven-safe dish and allow it to cool completely.

Once the filling has cooled, top it with puff pastry—either a full sheet or cut into squares. Avoid overlapping the pastry too much to ensure it cooks evenly. (If preferred, you can use shortcrust pastry instead.)

Brush the pastry with an egg wash. Bake in a preheated oven at 180°C for 20-25 minutes, or until the pastry is golden brown and crispy. Enjoy!