Chicken and Mushroom Pie
Over a year ago
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Ingredients
- 50g Butter
- 1 Onion, sliced
- 320g Mushrooms, halved
- 3 cloves Garlic ,chopped
- 2 tbsp. Chopped fresh thyme
- 50g Plain flour
- 150 ml Dry white wine
- 350 ml Chicken stock
- 4 Chicken breasts,cooked
- 1 carton Double cream
- 1 packet Ready-rolled puff pastry
- 1 Egg, beaten
Accompaniment
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Method
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1
1. Preheat the oven to 200°C (400°F, gas mark 6).
2. Saute the onion on the butter, than add mushroom and cook for 5 mins. Add the garlic and thyme and fry for 3 mins.
3. Stir in the flour and cook, stirring, for a further 5 mins.
4. Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
5. Stir in the chicken, simmer for 5 mins, add the cream and season.
6. Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg.
7. Bake for 15 mins until risen.
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