Chicken and mushroom pie is a wonderful savory pie. Crispy pastry on top, delicious thick sauce with lots of flavor underneath. Best of all, it is really easy to make.

Ingredients 4 Servings

1. Turn on the oven at 200° C (400° F).
2. 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.
3. While the bacon is browning prepare the vegetables by cleaning and slicing them. Cut the chicken breasts in 1cm wide pieces.
4. 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 certain that you don’t leave any raw surfaces on the chicken.
5. Add the stock, the corn starch, the skyr, and the mustard and give it a good stir.
   

   The corn starch will help thicken the sauce.
6. 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 corn starch in bowl, add some water, whisk and add to the dish.
7. Let simmer until the sauce has thickened and everything is cooked. Season with salt and pepper to taste.
8. Add the finished sauce to an oven proof pan.
9. 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.
10. Brush the pastry with beaten egg.
    

    Decorate the pie little ornaments or figures. You can also score it lightly. Be creative. 🙂
11. Cook in the oven until the pastry is deliciously golden and crispy and serve right away.
    

    Delicious chicken and mushroom pie!