Chicken and Mushroom Pie
Cook Time
50
mins
Calories
1022
Serving Size
2
Carbs
48
Fat
59
Protein
70
description
ingredients
1 tbs olive oil
600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
100g Swiss brown mushrooms, sliced
1 leek, washed, sliced
1 garlic clove, crushed
30g Butter
1 tbs plain flour
1/3 cup white wine
2/3 cup chicken stock
1/3 cup cream
1 tbs chopped fresh tarragon
1 sheet frozen ready-rolled butter puff pastry, thawed
1 egg yolk, lightly beaten
directions
Preheat oven to 220 degrees celcius. Heat oil in a frying pan over medium heat. Add half the chicken and cook, stirring, for 3 mins or until golden. Transfer to a bowl using a slotted spoon. Repeat with remaining chicken.
Add mushrooms, leek and garlic to pan and cook for 5 mins or until leek is soft. Transfer to the bowl with the chicken. Melt the butter in the pan. Add the flour, stirring constantly, until smooth. Cook for 1 minute. Add white wine and simmer for 1 minute. Add the stock, cream and tarragon. Simmer for 2 mins or until the sauce has thickened slightly.
Divide mixture between 2 (2-cup capacity) ovenproof pie dishes. Top with a piece of pastry. Trim off excess and reserve. Brush pies with egg yolk and place on an oven tray. Using reserved pastry, cut out heart shapes and arrange on each pie. Bake for 20 mins or until golden.