Chicken Mushroom Pie Recipe
Ingredients
| Cooked chicken | 12 Cup (192 tbs) | |
| Button mushrooms | 6 Ounce | |
| Butter | 2 Tablespoon | |
| White sauce | 2 1⁄2 Cup (40 tbs) | |
| Parsley sprigs | 1 | |
| Dried thyme | 1 Pinch | |
| Short crust pastry | 2 Cup (32 tbs) | |
| Beaten egg | 1 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 1283 Calories from Fat 705
% Daily Value*
Total Fat 79 g121%
Saturated Fat 25.5 g127.4%
Trans Fat 0 g
Cholesterol 412.7 mg137.6%
Sodium 896.8 mg37.4%
Total Carbohydrates 22 g7.5%
Dietary Fiber 0.65 g2.6%
Sugars 8.2 g
Protein 115 g229.8%
Vitamin A 24.2% Vitamin C 4.3%
Calcium 25.8% Iron 32.9%
*Based on a 2000 Calorie diet
Directions
Slice the mushrooms .
Melt the butter in a pan and soften the mushrooms for 4 minutes.
Stir the chicken and mushrooms into the white sauce.
Chop the parsley finely .
Add the herbs and season to taste.
Put into a 1 1/4 quart baking dish, cover with the shortcrust pastry and decorate the edges.
Brush well with beaten egg.
Bake at450°Ffor 15 minutes, then reduce to 3 75°F and bake for 20 minutes.
Note Make double the quantity of white sauce
Chef
