Description
A classic British chicken and mushroom pie featuring tender shredded chicken and sautéed mushrooms in a rich, creamy sauce, all encased in a golden, flaky puff pastry crust. Perfect for a comforting and hearty meal.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
Pie Assembly
- 1 sheet puff pastry
Instructions
- Sauté Vegetables: In a pan over medium heat, melt the butter and cook the diced onion and sliced mushrooms until they are soft and fragrant, about 5-7 minutes.
- Make the Sauce: Sprinkle the flour over the cooked onions and mushrooms. Stir constantly for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken broth and milk, stirring continuously until the sauce thickens and becomes creamy.
- Add Chicken and Season: Stir in the shredded cooked chicken and season the mixture to taste with salt and pepper. Remove from heat.
- Assemble the Pie: Transfer the chicken and mushroom filling into a pie dish. Cover the filling with the sheet of puff pastry, pressing the edges to seal.
- Prepare for Baking: Cut several small vents in the puff pastry to allow steam to escape during baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the pie in the preheated oven for 25-30 minutes or until the puff pastry is puffed up and golden brown.
- Serve: Allow the pie to cool slightly before serving to let the filling set.
Notes
- Make sure to vent the puff pastry to prevent it from becoming soggy and to allow steam to escape.
- For a richer sauce, you can substitute part of the milk with cream.
- Use leftover cooked chicken to save time.
- If using frozen puff pastry, thaw it according to package instructions before assembling the pie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pie
- Method: Baking
- Cuisine: British
