Chicken and mushroom pie
Ready in:
50 min
Difficulty
easy
Servings
5-6
Free from
gluten, soy, corn
Ingredients
For the dough:
- 150g Mum’s Mill Quick Bread Mix
- 75g butter, chilled and cubed
- ½ teaspoon salt
- 1 egg
For the filling:
- 3 tablespoons olive oil
- 500g chicken breast fillet
- 100g mushroom (we used champignon)
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 50g butter
- 2 tablespoons Mum’s Mill Quick Bread Mix
- 200ml milk (we used rice milk)
- 200ml broth or stock
- ground white pepper
- nutmeg
- salt
For the brushing:
- 1 egg, beaten
Step by Step Instructions
Step 1
For the pastry, rub together the Mum’s Mill Quick Bread Mix, salt and butter until you have a breadcrumb consistency. Add the egg and beat into the mix until you have a dough. Wrap and put it in the fridge to chill while you are making the filling.
Step 2
Preheat the oven to 200°C/400°F/Gas 6.
Step 3
Add 2 tablespoons of olive oil to a large pan and heat it on medium level. Put in the diced chicken breast fillets, fry until the chicken begins to turn white. Add the quartered mushrooms and continue to fry until the chicken is golden brown.
Step 4
Remove the chicken and mushroom from the pan and set aside.
Step 5
Pour 1 tablespoon of olive oil in the pan, add the onion and garlic and fry until softened. Remove from the pan and set aside with the chicken and mushroom.
Step 6
In a jug, mix the milk and broth/stock together, then add the nutmeg, ground white pepper and salt.
Step 7
Melt the butter in the pan, whisk in the flour and cook for a few minutes, stirring constantly until it has formed a thick smooth paste. Pour the liquid slowly into the flour mixture, stirring constantly until smooth. Cook for about 3 minutes. Pour the sauce over the chicken and mushroom mixture. Mix well, then pour into a pie dish and let it cool completely.
Step 8
On a flour dusted surface, roll out the dough with a rolling pin to a few millimetres thin. Cut it with a knife to a size that covers the filling everywhere. We made some decorative leaves with the remaining dough and placed them on top of the pie.
Step 9
Make slits in the top of the pie to allow the steam to escape.
Step 10
Brush the top of the pie with beaten egg.
Step 11
Bake for 20 minutes, until the top of the pie is golden brown.
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