how to cook chicken and mushroom pie?

Answer 1

Chicken And Mushroom Pie

Ingredients

1 chicken
1/4 c pine nuts
1 tb butter
1 onion; finely diced
125 g mushrooms; sliced
3 tb butter
5 tb flour
1/2 c milk
2 tb freshly grated parmesan
4 eggs; lightly beaten
1 pinches nutmeg
1 pk filo pastry
3 tb butter; melted

Instructions

1. Cook chicken either in a large saucepan or a pressure cooker, reserving 2 cups of stock. Remove meat from skin and bones and set aside with stock.
2. Pre-heat oven to 180 deg.C.
3. Place pine nuts in pan and toasted over medium heat until lightly coloured. Remove and add to chicken. Melt 1 tablespoon butter and saute onion until transparent, then add mushrooms until softened. Add to chicken.
4. Melt 3 tablespoons butter and blend in flour; cook for 1 minute. Add stock and milk and cook until mixture thickens. Add chicken mixture, nutmeg and eggs and mix well.
5. Grease a 33cm X 23cm oven-proof dish with butter. Line the dish with 8-10sheets filo pastry, brush each sheet with the melted butter. Spoon in the chicken filling and level the surface. Cover with another 8-10 buttered sheets of pastry. Tuck the top edges under the bottom edges and very lightly score a diamond pattern on the top with a sharp knife or razor blade.
6. Bake for about 45 minnutes or until the pastry is golden. Allow to stand for 10 minutes before cutting.

Answer 2

Chicken Mushroom Pie with Dill Crust

Ingredients

(6 servings)

2 1/2 c Chicken; diced cooked
1 c Cream of celery soup
2 Jars Mushrooms; (2.5 oz. eac
1/2 c Celery; sliced
1/2 c Green pepper; diced
1 ts Steak sauce
1/2 ts Marjoram; crumbled
1/2 pk Piecrust mix
1/2 ts Dillweed


Instructions

DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Answer 3

Classic Chicken Mushroom Pie

500g ready-made shortcrust pastry
50g Butter
2 chicken breasts, chopped into chunks
1 onion, chopped
1 garlic clove, chopped
200g chestnut mushrooms, halved
1 bunch Thyme
1 splash White wine, for de-glazing
2 tbsp chopped flat-leafed parsley
500g pre-rolled, ready-made puff pastry
1 egg beaten, for glazing
4 parsley sprigs, to garnish

For the bechamel sauce
300ml Milk
1 blade mace
1 slice onion
4 white peppercorns
1 bay leaf
20g butter
20g plain flour
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper

Method
1. Preheat the oven to 200C/gas 6. Line a pie dish with 500g of shortcrust pastry, line with baking parchment, fill with baking beans and bake blind for 20 minutes.

2. Meanwhile, make the béchamel sauce. Place the milk, mace, onion, peppercorns and bay leaf in a heavy-based saucepan and slowly bring to simmering point. Remove from direct heat and set aside to infuse for 8-10 minutes. Strain through a sieve.

3. In a separate pan, melt 20g of butter. Remove from the heat and stir in the flour. Return to the hob and cook for 1 minute. Remove from the heat again and gradually add the strained milk to the mixture.

4. Return the sauce to the heat once more, add the mustard and stir continuously until boiling. Simmer, stirring well, for 2 minutes and season with salt and freshly ground pepper.

5. Meanwhile, heat 50g of butter in a frying pan, add the chicken and fry until browned on all sides. Add the onion, garlic and mushrooms and fry until the onions have softened - about 5 minutes.

6. Add the white wine, stirring to deglaze the pan, and sprinkle in the chopped parsley.

7. Place the chicken mixture in the pastry-lined pie case and pour over the béchamel sauce. Cover with the puff pastry, pinching around the edges, and brush with egg wash.

8. Bake in the oven at 200C/gas 6 for 30 minutes until golden brown and serve hot from the oven with mashed potato.

Answer 4

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Answer 5

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