Chicken Pie With Wild Mushrooms Recipe
Ingredients
| Boneless chicken breasts | 1 pound | |
| Wild mushrooms | 1/2 pound, trimmed | |
| Butter | 4 Tablespoon | |
| Oil | 2 Tablespoon | |
| Leeks | 2 , thinly sliced | |
| Carrots | 3 , sliced | |
| Flour | 3 Tablespoon | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| 2 scallions with tops, chopped | ||
| Parsley | 3 Tablespoon, chopped | |
| Nutmeg | 1/4 Teaspoon | |
| Tarragon | 1 Teaspoon | |
| Unbaked pie shell | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 450 degrees.
Rinse chicken and pat dry.
Cut into bite-sized pieces.
Saute wild mushrooms in 2 tablespoons butter in skillet for 5 minutes or until brown.
Transfer to bowl with slotted spoon.
Heat oil in buttered skillet.
Saute leeks and carrots in skillet.
Cook, covered, for 10 minutes, stirring occasionally.
Transfer to bowl with mushrooms.
Saute chicken in skillet until brown on all sides and tender; season with salt and pepper.
Transfer to bowl with vegetables.
Add enough butter to pan drippings to measure 3 tablespoons.
Add flour; mix well.
Cook over medium-high heat for 3 minutes or until thickened, stirring constantly.
Stir in stock and cream slowly.
Simmer until thickened, stirring constantly.
Combine with chicken mixture in bowl.
Stir in peas, scallions, parsley, nutmeg and tarragon.
Spoon into 10-inch deep-dish pie pan.
Cover with pie shell, crimping edges to seal; cut slits with sharp knife.
Place in oven.
Reduce temperature to 375 degrees.
Bake for 45 minutes or until brown and bubbly.
Rinse chicken and pat dry.
Cut into bite-sized pieces.
Saute wild mushrooms in 2 tablespoons butter in skillet for 5 minutes or until brown.
Transfer to bowl with slotted spoon.
Heat oil in buttered skillet.
Saute leeks and carrots in skillet.
Cook, covered, for 10 minutes, stirring occasionally.
Transfer to bowl with mushrooms.
Saute chicken in skillet until brown on all sides and tender; season with salt and pepper.
Transfer to bowl with vegetables.
Add enough butter to pan drippings to measure 3 tablespoons.
Add flour; mix well.
Cook over medium-high heat for 3 minutes or until thickened, stirring constantly.
Stir in stock and cream slowly.
Simmer until thickened, stirring constantly.
Combine with chicken mixture in bowl.
Stir in peas, scallions, parsley, nutmeg and tarragon.
Spoon into 10-inch deep-dish pie pan.
Cover with pie shell, crimping edges to seal; cut slits with sharp knife.
Place in oven.
Reduce temperature to 375 degrees.
Bake for 45 minutes or until brown and bubbly.
Chef
