Basic ingredients christmas chicken and mushroom pie
400g chopped mushrooms
A lot of butter (or oil, but butter tastes better)
Large onion
1 lb cubed chicken breast
4 tbsp plain flour 300ml full-fat milk
200ml chicken stock
1 to 1.5 tsp salt
3/4 teaspoon ground white pepper
3/4 teaspoon parsley
3/4 teaspoon oregano
1 box of ready-to-roll puff pastry
1 x Medium Free Range Egg (whisked).
How to make christmas chicken and mushroom pie
Put your mushrooms and 80g of butter in a saucepan.
Before removing the mushrooms, add 50g of butter to the pan and one roughly chopped onion.
After the onion has softened, add your pieces of chicken (a tablespoon more butter).
Once the chicken pieces are cooked, take the onion and chicken out of the pan.
Continue to melt 50g of butter. Add 4tbsp plain flour and whisk to make a roux.
Once you have formed the roux, which is the mixture you make when you mix cooked flour with butter, slowly add the milk. Whisking continuously until the mixture becomes lump-free, then pour in the chicken stock. You can also use veg stock.
Add your seasonings (parsley, salt, pepper, oregano) to the mixture and give it a good mix.
Now Allow the sauce to simmer for a few minutes on low heat.
Transfer the mixture to a pie plate once it has thickened. This is what I did. After the mixture had cooled, I used a ready-made puff pastry roll to cover my pie. After this, Place the pastry on a cooling tray and cut the shape of the lid. Cover the pastry with the cut pastry and seal it by crimping. To allow steam to escape, make sure you leave a small opening at the top.
Now Mix the egg in a bowl and brush it liberally on top of the pastry
After this, Bake the pie at 180C FAN for 25-30 minutes or until the crust is golden brown and the filling bubbling away
Let the pie sit for five minutes before you serve it.
Tip: Make the filling ahead of time and let it cool in the refrigerator