Tags: chicken, comfort food, mushrooms, pie, savory pie
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.
Add the stock, the corn starch, the skyr, and the mustard and give it a good stir.
Turn up the heat to medium high and add the vegetables, the thyme and the parsley.
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.
Cook in the oven until the pastry is deliciously golden and crispy and serve right away.
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 Breast 500 g
- Mushrooms 200 g
- Spring Onions 6
- Frozen Peas 100 g
- Bacon Cubes 100 g
- Skyr You can substitute with low-fat yoghurt 2 tbsps
- Dijon Mustard 1 tbsp
- Corn Starch 2 tbsps
- Chicken Stock 500 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.