Tuesday, 22 February 2011

Chicken Pie

I don't add salt to this recipe because it already has stock and Worcester sauce.  You can taste it as you go and adjust the seasoning.


1 Roll of puff pastry
4 Tbsp butter
250g sliced white mushrooms
1 onion finely chopped
1 small carrot chopped
2 sticks of celery chopped
1 green pepper (bell pepper)
1 clove of garlic
4 Tbsp flour
1 cup chicken stock
1 tsp Dijon mustard
1/2 cup dry white white
a dash of Worcester sauce
1 cup fresh cream
white pepper to taste
3 cups cooked chicken chopped in medium chunks
1 tsp fresh tarragon finely chopped
1 tsp fresh parsley finely chopped
1/2 cup frozen peas

1 egg beaten (for egg washing the pastry)


In a large pot on high heat melt the butter and fry the mushrooms.  Remove the mushrooms and set aside.  Reduce the heat to medium.

Add the onions, carrots, celery and green pepper to the butter and sweat off.  Add the flour and and stir through.  Slowly add the chicken stock and keep stirring while the sauce thickens.  Add the mustard, white whine, Worcester sauce, pepper and fresh cream.  Allow this to cook for 5 minutes and keep stirring.

Add the cooked chicken, mushrooms, tarragon, parsley and peas.  Heat through and simmer on very low heat for 20 minutes.  Keep checking to make sure that the sauce does not burn.  Turn off the heat and allow to cool.

Roll out the puff pastry.  Once the chicken filling is cool, pour into a large flat bowl, or into into individual pots. Cover with the puff pastry and using a knife make a hole in top of the pastry. Using a pastry brush, brush the top of the pastry with the beaten egg.  Place into fridge for 10 minutes.  (This allows the pastry to rest and will prevent shrinking)

Bake in a preheated 200C oven for 40 minutes or until the top is golden. - Serves 6 to 8

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