A delicious savory pie filled with tender chicken and mushrooms, perfect for a comforting meal.
Ingredients
- 2 cups chicken breast cooked and shredded
- 1 cup mushrooms sliced
- 1 medium onion chopped
- 2 tablespoons butter
- 2 cups chicken stock
- 2 tablespoons flour
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
- 1 package puff pastry thawed
- 1 egg for egg wash
Instructions
- Preheat the oven to 200°C (400°F).
- In a large pan, melt the butter over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Stir in the mushrooms and cook for another 5 minutes until they soften.
- Add the flour to the pan and stir until it combines with the butter, forming a roux.
- Slowly add the chicken stock, stirring continuously to avoid lumps. Allow the mixture to thicken.
- Add the cooked chicken to the pan and season with salt and pepper. Stir to combine.
- Roll out the puff pastry and line a pie dish with one of the sheets.
- Pour the chicken and mushroom filling into the pastry-lined dish.
- Cover with the second sheet of puff pastry. Seal the edges and make a few slits on top for steam to escape.
- Brush the top with beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 10mg