Definitely cold enough for a pot pie, we reckon… but then again, do you ever actually need a reason to serve delicious Chicken & Mushroom Pot Pie? #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #pie #potpie #chickenpie
Chicken & Mushroom Pot Pie
Ingredients
1tbsp olive oil
1tbsp butter
1 onion, chopped
2 carrots, chopped
2 leeks, sliced into rounds
250g Button mushrooms, quartered
50ml white wine or vermouth
500g cooked chicken, cut into bite-sized pieces
100g frozen peas
1 pack ready-rolled puff pastry, defrosted
1 egg, beaten
SAUCE
3½tbsp butter
2½tbsp flour
500ml hot chicken stock
100ml cream
few sprigs of thyme, leaves stripped (or whichever woody herb you prefer)
small bunch of chives, snipped
handful of parsley, chopped
Method
1 Heat the oven to 190°C. Heat the oil and butter in a large pan. Cook the onion, carrots and leeks until soft, stirring occasionally. Season, add the mushrooms and wine; cook for 10 minutes. Stir in the chicken and peas and set aside.
2 For the sauce, melt the butter in a heavy-based pan over a low heat. Add the flour and cook for 1 minute, stirring continuously. Slowly pour in the hot stock and cream, whisking continuously, and simmer until the mixture thickens. Season to taste. Add the herbs.
3 Combine the chicken mixture and sauce and place into a 30x20cm ovenproof dish. Lay the pastry on top of the filling, crimping the edges and trimming off any excess. Pierce the pastry to allow steam to escape and brush with beaten egg. Bake for 30-40 minutes until golden brown.