What could be better than a tender pie with mushrooms and chicken?
It combines airy dough and juicy filling.
Ingredients:
- 1 ready-to-grill chicken – meat removed from bones and coarsely chopped
- 50g salted butter
- 2 cups chopped leeks
- 1 bay leaf
- 100g lean bacon, chopped
- 250g mushrooms (portobello or champignons), chopped
- Leaves from 3-4 sprigs of thyme
- 3 tbsp flour
- 125ml dry white wine
- 250ml concentrated chicken stock
- 250ml cream
- 1½ tbsp finely chopped parsley
- Salt and pepper to taste
- 1 sheet puff pastry (250g) + extra pastry for garnishing (optional)
Directions:
- Remove the meat from the grilled chicken, remove the bones and gristle. Preheat the oven to 180°C (350°F).
- Prepare all the ingredients: chop the leeks, mushrooms, and bacon, and finely chop the parsley. Melt the oil in a frying pan over medium heat. Add the leeks, mushrooms, and bay leaf, and fry for 3 minutes until soft.
- Add the bacon and cook for a further 2 minutes. Add the thyme, and simmer until the mushrooms are soft. Sprinkle with flour, cook for 1-2 minutes until slightly thickened. Pour in the wine, stir until the liquid has evaporated. Add the stock, simmer for 2-3 minutes, then pour in the cream. Add the parsley, salt, and pepper to taste.
- Place part of the dough in a baking dish.
- Place everything in a pie dish. Cover the pie with puff pastry, and decorate with the remaining pastry as desired.
- Bake the pie for 40 minutes, until golden brown.
- Serve hot. Enjoy!