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| Photo: Creamy chicken & mushroom pies with butter puff pastry recipe |
Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Creamy chicken & mushroom pies with butter puff pastry recipe. Enjoy cooking quick and easy healthy meals and learn how to make Creamy chicken & mushroom pies with butter puff pastry.
A creamy chicken pie that is just about as close to perfect comfort food as you can get
Easy
Serves 4
Ready in 45 mins
Ingredients
1 small chicken , roasted
25g butter
2 bunches of spring onions , finely sliced, dark green ends discarded
150g chestnut mushrooms or button mushrooms, quartered
150g shiitake mushrooms (or more chestnut mushrooms), halved
1 tbsp flour
250ml milk
142ml carton double cream
2 tbsp chopped tarragon leaves
500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter before you use it)
1 egg , beaten
Method
Heat the oven to 220C/fan 200C/gas 7. Tear the chicken flesh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.
Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured. Stir in the fl our, and cook for another minute, then gradually add the milk. Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.
Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg. Bake for 15-20 minutes, until the pastry is crisp and golden brown.
Try
Know-how
Most delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.
Nutrition Per Serving
920 kcalories, protein 39g, carbohydrate 54.7g, fat 62.1 g, saturated fat 28.5g, fibre 1.7g, salt 1.44 g
Recipe from olive magazine, February 2006.
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