Chicken and mushroom pie is a beautiful savory pie. The crispy pastry on the top is a delicious thick sauce with many flavors underneath. Best of all, it is straightforward to make.
Ingredients 4 Servings
Chicken Breast500 g
Mushrooms200 g
Spring Onions6
Frozen Peas100 g
Bacon Cubes100 g
Skyr
You can substitute with low-fat yoghurt
2 tbsps
Dijon Mustard1 tbsp
Corn Starch2 tbsps
Chicken Stock500 ml
Puff Pastry
A sheet large enough to cover the pan you are making the dish in
Beaten egg
Fresh thyme
Fresh parsley
Turn on the oven at 200° C (400° F).
Put a pan on the stove and turn it on to medium heat. Add the bacon and brown it.
Make sure the bacon is fried on all sides. It adds to the taste.
While the bacon is browning prepare the vegetables by cleaning and slicing them. Cut the chicken breasts in 1cm wide pieces.
Once the bacon is brown, move it to the side and add the chicken. Season with salt and pepper and fry the chicken until they are fried on all sides.
Be sure that you don’t leave any raw surfaces on the chicken.
Add the stock, the corn starch, the skyr, and the mustard and give it a good stir.
The cornstarch will help thicken the sauce.
Turn up the heat to medium high and add the vegetables, the thyme and the parsley.
If the sauce is a little thin after the vegetables have wilted, put a bit of cornstarch in a bowl, add some water, whisk, and add to the dish.
Let simmer until the sauce has thickened and everything is cooked. Season with salt and pepper to taste.
Add the finished sauce to an oven proof pan.
Cover the pan with the pastry and fold the edges in over the pie and secure it at the sides by pressing it up against the pan.
Brush the pastry with beaten egg.
Decorate the pie with little ornaments or figures. You can also score it lightly. Be creative. 🙂
Cook in the oven until the pastry is deliciously golden and crispy and serve right away.
