Chicken and mushroom Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2.5 chicken breast fillets (skin and bone removed)3 cups button mushrooms Bacon (1/3 packet) Half a large white Onion1 large carrot 1/4 cup worcestershire sauce2 tsp chicken bouillion or 2 small chicken cubes1 tsp dried Italian herbsGround black pepper to taste
Cube your onion, peel and slice carrots into thin pieces, slice mushrooms into thin slices. Cube bacon into small pieces. Slice chicken breast into small 1/4 inch bite size pieces.
Fry bacon and onion in non stick pan over moderate heat, until onions are transparent, and bacon fat is reduced. Spoon out the excess bacon fat and discard. Add chicken pieces and cook until no longer pink (just a few mins). Add worcestershire, and enough water to cover chicken, approx 1.5 cups, add 3 tsps chicken bouillion, herbs, and carrots and cover and cook for approx 15 mins until chicken is cooked and carrots are tender. Add ground pepper to taste. Switch off heat.
Fry mushrooms in seperate frying pan with a few tablespoons cooking oil, or non stick spray, until just brown, and add to cooked chicken mixture. Combine approx 2 tablespoons corn starch with a few tablespoons water to form a thin paste, and add to chicken mixture, Return chicken mixture to stove, and cook until sauce thickens. Sauce must be thick, or it will ooze out when baking in the oven.
Remove mixture from the stove, and allow to cool completely.
Whilst cooling, make a short crust pastry using the following ingredients.
1 stick butter
3 tablespoons ice water
1 egg beaten
1 cup flour
Grate cold butter into flour or cut butter into small pieces and add to flour. Toss between fingers until flour/butter mixture resembles fine breadcrumbs. Add the egg and water and knead to form a dough.
Wrap dough in cling wrap and refrigerate for 20 mins.
Remove one sheet of puff pastry from box, and allow to thaw on kitchen counter.
Preheat oven to approx 350 farenheit. Grease pie pan. Remove the shortcrust pastry from the refrigerator, and roll out with rolling pin, until large enough to line bottom and sides of pie pan. Prick pastry with fork, repeatedly. Bake pastry in oven for approx 10 mins, until pastry light brown, or about to turn brown.
Unfold puff pastry, once thawed, and roll out to twice the size using a floured rolling pin, and floured work top surface.
Remove shortcrust pastry from oven, and fill crust with chicken mixture. Line the top with the puff pastry, and cut the left over pieces of puff pastry into leaf shapes, and decorate in centre of pie. Beat egg yolk with a few tablespoons milk, and use to coat top of pie.
Bake in Moderate oven, for approx 20 mins, or until light brown in color.
Serve hot with vegetables, or cold the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user CHANTELLE_SA.
Fry bacon and onion in non stick pan over moderate heat, until onions are transparent, and bacon fat is reduced. Spoon out the excess bacon fat and discard. Add chicken pieces and cook until no longer pink (just a few mins). Add worcestershire, and enough water to cover chicken, approx 1.5 cups, add 3 tsps chicken bouillion, herbs, and carrots and cover and cook for approx 15 mins until chicken is cooked and carrots are tender. Add ground pepper to taste. Switch off heat.
Fry mushrooms in seperate frying pan with a few tablespoons cooking oil, or non stick spray, until just brown, and add to cooked chicken mixture. Combine approx 2 tablespoons corn starch with a few tablespoons water to form a thin paste, and add to chicken mixture, Return chicken mixture to stove, and cook until sauce thickens. Sauce must be thick, or it will ooze out when baking in the oven.
Remove mixture from the stove, and allow to cool completely.
Whilst cooling, make a short crust pastry using the following ingredients.
1 stick butter
3 tablespoons ice water
1 egg beaten
1 cup flour
Grate cold butter into flour or cut butter into small pieces and add to flour. Toss between fingers until flour/butter mixture resembles fine breadcrumbs. Add the egg and water and knead to form a dough.
Wrap dough in cling wrap and refrigerate for 20 mins.
Remove one sheet of puff pastry from box, and allow to thaw on kitchen counter.
Preheat oven to approx 350 farenheit. Grease pie pan. Remove the shortcrust pastry from the refrigerator, and roll out with rolling pin, until large enough to line bottom and sides of pie pan. Prick pastry with fork, repeatedly. Bake pastry in oven for approx 10 mins, until pastry light brown, or about to turn brown.
Unfold puff pastry, once thawed, and roll out to twice the size using a floured rolling pin, and floured work top surface.
Remove shortcrust pastry from oven, and fill crust with chicken mixture. Line the top with the puff pastry, and cut the left over pieces of puff pastry into leaf shapes, and decorate in centre of pie. Beat egg yolk with a few tablespoons milk, and use to coat top of pie.
Bake in Moderate oven, for approx 20 mins, or until light brown in color.
Serve hot with vegetables, or cold the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user CHANTELLE_SA.
Nutritional Info Amount Per Serving
- Calories: 201.2
- Total Fat: 7.2 g
- Cholesterol: 59.8 mg
- Sodium: 265.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.0 g
- Protein: 18.3 g
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