Entrée Pies: Chicken 01 by Recipe Cottage

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	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.