Chicken & Mushroom Pie

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Last night I had 2 of my good friends, Jess & Chris over for dinner, and as it was a chilly day, I thought there was no better excuse than to make good old fashioned chicken pie 🙂 My friend Ilse gave me mini Le Crueset pots for my birthday last year and I haven’t used them yet so this was my opportunity. However this recipe will fill one lasagna dish or 8 mini ramekins.

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1 roasted full chicken
1 packet of button mushrooms
1 garlic clove crushed
1 packet of crispy streaky bacon
a handful of parsley chopped
a few springs of thyme
1 cup chicken stock
250ml cream
a tablespoon butter
a tablespoon flour
1 teaspoon of mustard powder
a roll of puff pastry
1 egg

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1. Pan fry the mushrooms in a knob of butter, a splash of oil & the garlic clove until cooked, remove from pan
2. fry bacon in the same pan untill crispy, chop into cubs
3. Shred cooked chicken and add chicken, mushroon & bacon into your dish or ramekins
4. Make a white sauce: melt butter, add flour, mix to form a paste, slowly add stock until it is a thick consistancy – like a gravy, add the mustard powder and then top with cream
5. Cover the dish with your rolled puff pastry and brush with a beaten egg.

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2 thoughts on “Chicken & Mushroom Pie

  1. It’s was delicious Jamie, thanks so much 🙂 was lovely to see you guys and Chris was so excited to try your food!! 🙂 X

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