Chicken and Mushroom Pie recipe
ingredients
8 oz (225 g) flaky pastry or frozen puff pastry
1 boiling fowl, boiled, steamed or pressure cooked
4 oz (110 g) streaky bacon
1 1/3 cup (100 g) mushrooms, quartered
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
chicken stock beaten egg, to glaze
1 boiling fowl, boiled, steamed or pressure cooked
4 oz (110 g) streaky bacon
1 1/3 cup (100 g) mushrooms, quartered
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
chicken stock beaten egg, to glaze
method
1. Preheat the oven to 450°F (230°C) Gas Mk 8.
2. Make the pastry in the usual way, wrap in clingfilm and keep in the refrigerator until needed. Thaw if using frozen pastry.
3. Remove the skin from the chicken, then pick off all the meat and cut it into bite-sized pieces.
4. Roll up the bacon rashers.
5. Mix the chicken, bacon and mushrooms, season and then add the chopped fresh parsley.
6. Pack the meat mixture into a pie dish and half fill with chicken stock.
7. Roll out the pastry to cover the top of the pie dish and brush the top with a little egg.
8. Bake in the oven for about 30 minutes or until golden brown and risen.
2. Make the pastry in the usual way, wrap in clingfilm and keep in the refrigerator until needed. Thaw if using frozen pastry.
3. Remove the skin from the chicken, then pick off all the meat and cut it into bite-sized pieces.
4. Roll up the bacon rashers.
5. Mix the chicken, bacon and mushrooms, season and then add the chopped fresh parsley.
6. Pack the meat mixture into a pie dish and half fill with chicken stock.
7. Roll out the pastry to cover the top of the pie dish and brush the top with a little egg.
8. Bake in the oven for about 30 minutes or until golden brown and risen.
serving amount
serves 4-6
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