200 g (8 oz) shortcrust pastry
200 g (8 oz) cooked chicken
4 oz (100 g) sliced mushrooms
salt and pepper
milk to glaze
200 g (8 oz) cooked chicken
4 oz (100 g) sliced mushrooms
salt and pepper
milk to glaze
for the white sauce
1/2 cup (50 g) 2 oz flour, sifted
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 pint (600 ml) milk
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 pint (600 ml) milk
method
1. Make the white sauce and season it.
2. Add the chicken and mushrooms and pour into a deep pie dish.
3. Cover with the pastry lid, glaze and bake at 220°C, 425°F, mark 7 for 10 - 15 minutes until the pastry begins to rise, then reduce the heat to 180°C, 350°F, mark 4 for a further 15 minutes.
2. Add the chicken and mushrooms and pour into a deep pie dish.
3. Cover with the pastry lid, glaze and bake at 220°C, 425°F, mark 7 for 10 - 15 minutes until the pastry begins to rise, then reduce the heat to 180°C, 350°F, mark 4 for a further 15 minutes.
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