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Chicken And Mushroom Pie Recipe
|Chicken||3 Pound (1.5 kg)|
|Dry sherry||45 Milliliter (3 tbsp)|
|Chopped fresh herbs||2 Teaspoon (10 mL)|
|Sage||1⁄4 Teaspoon (1 mL)|
|Salt||1⁄2 Teaspoon (2.5 mL)|
|Sliced leek||60 Milliliter (1/4 cup)|
|Chopped onion||125 Milliliter (1/2 cup)|
|Garlic||1 Clove (5 gm), crushed|
|Butter||60 Milliliter (1/4 cup)|
|Fresh mushrooms||1⁄2 Pound, sliced (225 g)|
|Freshly ground pepper||To Taste|
|Filo pastry sheets||12|
|Butter||90 Milliliter, melted (6 tbsp)|
|Sesame seeds||15 Milliliter (1 tbsp)|
Serving size: Complete recipe
Calories 5269 Calories from Fat 2631
% Daily Value*
Total Fat 295 g454.6%
Saturated Fat 123.8 g618.9%
Trans Fat 0 g
Cholesterol 1234.2 mg
Sodium 3402.9 mg141.8%
Total Carbohydrates 306 g102%
Dietary Fiber 20.2 g80.7%
Sugars 23.6 g
Protein 331 g661%
Vitamin A 132% Vitamin C 43.2%
Calcium 44.2% Iron 91.6%
*Based on a 2000 Calorie diet
Place in large saucepan with sherry, peppercorns, herbs and salt.
Cover with cold water and bring to boil.
Simmer for 45 minutes.
Allow to cool in liquid then drain, discarding stock.
Remove skin and bones from chicken and discard.
Cut up chicken meat and set aside.
Saute leek, onion and garlic in butter until transparent.
Add mushrooms and pepper and cook 2 minutes.
Add mushroom mixture to chicken meat, stirring to blend.
Place chicken mixture in 8 inch (20 cm) pie plate.
Cut pastry sheets in half to cover top of pie plate.
Place between 2 dry tea towels and cover with a barely damp tea towel to keep pastry moist.
Layer pastry over filling, brushing every second sheet with butter.
Roughly tuck pastry around edge of dish.
Brush with butter and sprinkle with sesame seeds.
Bake on top rack at 400°F (200°C) for 45 minutes or until golden brown.