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Chicken and Mushroom Pie

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Course: Main Course
Ingredients Method

Ingredients
  

Pastry
  • 500 g Paneton Flaky pastry
  • 500 g Paneton Savoury pastry
Pie Filling
  • 1 onion finely diced
  • 1 carrot finely diced
  • 400 g Chicken We used leftover roast Chicken but if you use fresh Chicken - it will need sauteeing before putting into the pie
  • 1 cup Mushrooms Sliced
  • 1/4 cup Parsley Chopped
Sauce
  • 50 g Butter
  • 2 tbsp Flour
  • 300 ml Milk
  • 1 Pinch Nutmeg
  • 1/4 cup grated cheese

Method
 

  1. Preheat the oven to 200 degrees
  2. Place an oven tray in at the same time to heat up (prevents soggy bottoms)
  3. Grease pie tins and line with pastry
  4. Rest in the fridge for 20 minutes while you complete the next step
  5. Sauté onions and carrots till softened
  6. Add mushorroms and cook for 2 minutes
  7. Mix through herbs and shredded Chicken
  8. Transfer filling to a bowl and set aside while you make the sauce
  9. Melt the butter and add flour, mix well and lightly cook
  10. Add a splash of milk to loosen into a paste and then continue to add milk slowly until you have poured all the milk in and have created a smooth thick sauce
  11. Stir through the grated cheese and nutmeg
  12. Add Chicken mix to the sauce and stir to comine
  13. Season with Salt and Pepper if needed
  14. Spoon even amounts of filling into pie tins
  15. Brush edges with egg wash or milk
  16. Place flaky pastry on tops on and crimp edges lightly together
  17. Brush the flaky pastry tops with egg wash
  18. Bake for 40 minutes or until golden brown