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This comforting, creamy chicken pie uses ready-made pastry for a quick and easy mid-week meal. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.

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Ingredients requirements Chicken and Mushroom Pie:

1. You need 500 gm Plain flour
2. Take 1 tsp of Salt
3. Make ready 100 gm for Butter (cut in to small pieces)
4. Provide 1 of Egg
5. Provide 1/4 cup - water Cold
6. Get 2 tbsps for Olive oil
7. Make ready 500 gm chicken breast Boneless
8. You need 150 gm - Button mushroom
9. Make ready 1 of Onion , chopped
10. Take 1 clove of Garlic (finely chopped)
11. Need 50 gm of Butter
12. Require 2 tbsps - Flour
13. You need 300 ml - Milk
14. Provide 200 ml of Chicken stock
15. Prepare as required of White pepper salt & amp ;
16. Make ready 2 nos of Carrot , chopped
17. Need 1 nos of Celery , chopped
18. Take 1 - Egg (for egg wash)

The outside is usually a full top and bottom crust. My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime The filling is a lovely creamy chicken and mushroom filling with bacon. Not too much sauce - just enough that it tastes saucy, without the whole.

Chicken and Mushroom Pie instructions:

1. Sift the flour and salt together and place it in a  bowl. Dice the butter and rub in to the flour mixture with your finger tips until it look like bread crumbs and then add enough cold water and egg to bring the mixture together as a firm dough. Knead lightly and wrap the dough in a cling film. Chill for approx 1 hour.
2. Heat the oil in a pan, add onion, garlic and stir until it become transparent.  Add the chicken and cook it till the flesh turns whitish in color. Then add mushroom, carrot, celery, pepper powder, salt and stir well until the chicken becomes golden brown.  Remove from the flame and keep aside.
3. Melt the butter in a sauce pan, add flour and stir until the raw smell goes. Then pour milk and stir constantly and add chicken stock and pepper to this. Once it is thickened, pour it over the chicken and mushroom mixture and stir well.
4. Transfer this mixture to the pie dish and leave until it is completely cool.
5. Roll out the dough on a lightly floured smooth surface. Cover the pie dish with this crust and trim the edges nicely.
6. Brush the top of the dish with beaten egg (egg wash) and make three slits on the top of the pie to allow the steam to escape during baking.
7. Bake the pie in 200°c until the top becomes golden brown.  Remove from the oven and this is to serve.

This chicken and mushroom pie is a great comfort food option all year round. It'll keep you warm in the colder, winter months and will keep you fuller for longer in the spring sunshine. Although I have adapted and changed it over the years, I'm still using the same basic method. Basically, a chicken and mushroom pie can be made in a variety of ways, but in general, chicken meat - breast and meat from the legs and thighs, which will provide more flavour - is added to fried mushroom, onion and garlic and a roux made from chicken stock and milk or cream. How to make a Chicken, Leek and Mushroom Pie.

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