Country Chicken Pie Recipe
Ingredients
| Cooked chicken | 1 Pound, diced | |
| 4 thick slices ham, cut into 1/2-inch (1-cm) cubes | ||
| Bechamel | 2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Pastry for a single crust pie | ||
| Beaten egg to glaze | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 425°F (220°C).
Mix the chicken and ham with the bechamel sauce.
Melt the butter in a small frying pan.
Add the mushrooms and fry for 2 to 3 minutes.
Mix the mushrooms into the chicken mixture.
Season and spoon the mixture into a pie dish.
Roll out the dough.
Dampen the rim of the pie dish with water.
Lift the dough and lay it on the pie dish and flute the edges.
Brush the dough with beaten egg and prick with a fork.
Bake for 25 minutes or until the pastry is golden brown.
Mix the chicken and ham with the bechamel sauce.
Melt the butter in a small frying pan.
Add the mushrooms and fry for 2 to 3 minutes.
Mix the mushrooms into the chicken mixture.
Season and spoon the mixture into a pie dish.
Roll out the dough.
Dampen the rim of the pie dish with water.
Lift the dough and lay it on the pie dish and flute the edges.
Brush the dough with beaten egg and prick with a fork.
Bake for 25 minutes or until the pastry is golden brown.
Chef
