Farmhouse Chicken And Mushroom Pie Recipe
Ingredients
| 25 g/1 oz butter or margarine | ||
| Onion | 1 Medium, peeled | |
| 100 g/4 oz button mushrooms, wiped and sliced | ||
| 25 g/1 oz plain flour | ||
| 275 ml/1/2 pint chicken stock | ||
| 225-350 g/8-12 oz cooked chicken, cut into pieces | ||
| Dried tarragon | 1/4 Teaspoon | |
| 2 tbsps Colman's Whole Grain Mustard | ||
| Parsley | 1 Tablespoon, finely chopped | |
| 175 g/6 oz shortcrust pastry - home- or ready-made | ||
| Beaten egg | ||
Directions
GETTING READY
1) Preheat oven to 400 degree/Gas Mark 6.
MAKING
2) in a frying pan, melt butter and stir in onion and mushroom.
3) Stir in flour, cook for few mintues, and then gradually pour in chicken stock until it thickens.
4) Stir in chicken, tarragon, parsley, colman's whole grain mustard and blend well.
5) In a pie dish, pour the mixture.
6) Roll out pastry to make a lid for the pie dish, dampen the rim, and press to seal.
7) Brush the strip with water, then place pastry lid on top, pressing down to seal.
8) Brush pie lid wiht beaten egg and bake for 45-50 minutes or until golden brown.
SERVING
9) Garnish and serve.
1) Preheat oven to 400 degree/Gas Mark 6.
MAKING
2) in a frying pan, melt butter and stir in onion and mushroom.
3) Stir in flour, cook for few mintues, and then gradually pour in chicken stock until it thickens.
4) Stir in chicken, tarragon, parsley, colman's whole grain mustard and blend well.
5) In a pie dish, pour the mixture.
6) Roll out pastry to make a lid for the pie dish, dampen the rim, and press to seal.
7) Brush the strip with water, then place pastry lid on top, pressing down to seal.
8) Brush pie lid wiht beaten egg and bake for 45-50 minutes or until golden brown.
SERVING
9) Garnish and serve.
Chef
