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LOCATION: Recipes >> Entrée Pies >> Chicken 01

Print this Recipe    Chicken 01

CHICKEN PIE

20g butter
1 medium onion, chopped
50g mushrooms, sliced
20g flour
150 ml dry white wine
150 ml milk
pinch dried thyme
salt
freshly ground pepper
450g cooked chicken, diced
flaky pastry
beaten egg to glaze

Melt the butter in a pan, add the onion and mushrooms and gently
fry until soft. Stir in flour and cook about 1 minute. Remove
from heat and gradually stir in the wine and milk. Return to heat
and bring to the boil, stirring constantly. Simmer 1 minute. Add
thyme, salt and pepper and chicken. Turn into a pie dish and leave
to cool. Roll out pastry to a shape slightly larger than the pie
dish. Cut out a lid to fit the dish and a narrow strip to fit the
rim of the dish. Moisten the rim with water and press on the strip
of dough. Moisten the strip with water and place the lid on the
dish. Press firmly to seal and the flute the edges. Use any
trimmings to decorate the top of the pie. Cut a vent in the centre.
Bake at 220 C for 15 minutes, then reduce the heat to 180 C and
bake a further 20 - 30 minutes. Cover with foil if pastry becomes
to brown.

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