Chicken pie with mushrooms

Chicken and Mushroom Pie - a comforting and delicious recipe

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

When it comes to dishes that combine refinement with simplicity, chicken and mushroom pie is the perfect choice. This recipe is not only tasty but also easy to make, offering an explosion of flavors and textures that will instantly win you over. Here’s how to prepare it step by step.

Necessary ingredients:

- 400 g chicken breast, diced
- 200 g ham, finely chopped
- 250 g mushrooms (champignon or forest mushrooms), cleaned and sliced
- 50 g butter
- 3 tablespoons of wheat flour
- 500 ml milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried or fresh thyme
- 1 sheet of puff pastry (about 250 g)
- 1 egg (for brushing the pie)

Preparation:

1. Start by preparing the ingredients. Cut the chicken and ham into small cubes, and the mushrooms into thin slices. Make sure all ingredients are at room temperature for even cooking.

2. In a large skillet, melt the butter over medium heat. Once the butter has completely melted, add the mushrooms and sauté for 2 minutes, stirring constantly to allow them to release their juices and brown slightly.

3. After the mushrooms have softened, add the chicken and ham cubes. Cook the mixture until the chicken turns white and is cooked through, about 5-7 minutes.

4. Sprinkle the flour over the mixture and stir well to combine the ingredients. Sauté for 1 minute to eliminate the raw flour taste.

5. Gradually add the milk, stirring constantly to prevent lumps from forming. Continue stirring until the sauce thickens, about 5-7 minutes. Add salt, pepper, and thyme, adjusting the seasoning to taste.

6. Preheat the oven to 200°C (180°C with fan). Meanwhile, place the chicken and mushroom mixture in a baking dish.

7. Roll out the puff pastry sheet over the filling, making sure it is well covered. You can cut a few vents in the pastry to allow steam to escape during baking. Brush the surface with beaten egg for a golden and appetizing crust.

8. Bake the pie in the preheated oven for 25-30 minutes, until the pastry is golden and crispy.

Serving suggestions: Serve the chicken and mushroom pie warm, alongside a fresh green salad or steamed vegetables. This recipe is perfect for a family dinner or a special occasion, bringing a touch of comfort to your table.

Possible variations: You can replace the mushrooms with seasonal vegetables, such as zucchini or spinach, for a vegetarian version. Additionally, adding spices like paprika or garlic can bring an even more intense flavor to the dish.

This chicken and mushroom pie is a simple yet impactful recipe, ideal for those who appreciate comforting and delicious meals. Enjoy every bite!

 Ingredients: 225 g cooked chicken (that is boiled or fried - I used boiled) 225 g boiled ham (I used pressed ham without doing anything else) 25 g butter 50 g sliced champignon mushrooms (I used fresh, as canned ones are salty, and I added about 5 times more because we like mushrooms) 25 g flour 150 ml water (that's what the original recipe says, but personally I found it a bit much with 250 g of mushrooms) 1/2 chicken stock cube (I used a whole cube) 150 ml milk (that's too much liquid) 2 tablespoons cooked peas (I had some leftover from a pea dish) pie dough: 225 g flour, a pinch of salt, 50 g butter, 50 g lard, a bit of milk.