Chicken And Mushroom Pie Recipe

How to make it

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• You can either just cover the top of the dish with pastry, in which case Puff is good - or line the bottom as well (greased and floured) and use shortcrust.
• Fry the mushrooms and set them aside
• In a saucepan, gently melt the butter or margarine
• Slowly sprinkle in the flour, stirring all the time until it combines
• Keeping the heat on low, quickly stir in the milk and keep stirring until the mixture thickens. You may need to turn the heat up a bit for this but don't let it boil.
• If the sauce is too thick - it should be the consistency of single cream -add a bit more milk.
• If too thin, gradually sprinkle a bit more flour in - but stir well to avoid lumps.
• Crumble in the Secret Ingredient!
• Add a few twists of black pepper - taste and season more if needed
• Stir in the chicken and mushrooms. Allow to cool for 10 minutes or so.
• Pour into the pie dish and cover with pastry- glazing the top with an egg/milk wash gives a glossy finish. Make a couple of slashes in the top, to allow steam to escape
• Bake in the centre of a moderate oven for about 30 minutes or until pastry is golden.
• Freezes well - and - you can just make the filling and freeze that on it's own.