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Bakes and gratins
Chicken and mushroom pie
Preparation time: 60 minutes
Serves 4
For the pie
1 shallot | finely chopped
2 cloves of garlic | finely chopped
1 small leek | sliced into rings
8 slices of streaky bacon | cut into
strips
200 g mushrooms | diced into 1 cm
pieces
150 g oyster mushrooms | diced
roughly into 1 cm pieces
1 ½ tsp. dried thyme
Parsley | finely chopped
1 ½ tsp. course grain mustard
Salt
Pepper
150 ml white wine
50 g butter
60 g plain white flour
250 g cream
500 ml chicken stock
250 g puff pastry
2 chicken breast fillets, ready to cook |
diced roughly into 1 cm pieces
4 chicken thighs (skinless and
boneless), ready to cook | roughly diced
into 1 cm pieces
2 medium eggs | yolk only
For frying
½ tbsp. oil
For the pie dish
1 tsp. butter
Accessories
Tall round pie dish, microwave safe,
26 cm
Rack
122
Preparation
Heat the oil in a pan. Sweat the
shallots. Add the garlic, leek and
bacon, and cook until the bacon is
golden brown.
Add both types of mushrooms and
continue cooking.
Spoon into a bowl. Add the herbs and
mustard. Season with salt and pepper,
and put to one side.
Pour the white wine into a saucepan
and reduce over a low heat. Add the
butter and let it melt. Stir in the flour to
make a smooth paste. Add the cream
and stock and bring to the boil, stirring
constantly until the sauce is thick and
smooth. Pour the sauce into a bowl.
Cut the pastry so that it covers the
dish.
Place the rack in the oven. Start the
Automatic programme or pre-heat the
oven according to cooking stage 1.
Mix the mushroom and shallot mixture
with the sauce and season to taste. Stir
in the diced chicken and transfer into
the dish.
Brush the edge of the dish with egg
yolk and lay the pastry on it. Trim off
any excess pastry and cut a small cross
in the top with a sharp knife to allow
steam to escape during cooking. Brush
with egg yolk.
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