Chicken pie with mushrooms

This chicken and mushroom pie with puff pastry crust is a much simpler preparation than it seems. It is a very complete cake and you can use the mushrooms that you like the most, ideal for the whole family to enjoy at any family meal or with friends.

This dish is great for using leftover roast chicken from the day before. It can also be made with fresh chicken, in which case it is cut into pieces and sautéed a little before starting with the rest of the recipe.

To make the chicken pie, prepare the filling with a bechamel so that it is softer and creamier and with the crispy puff pastry it is a delicious combination.

In this recipe, the filling and the puff pastry are cooked in the same pot in the oven; we will use the casserole as a mold or source.

For 4 people:

Ingredients:

2 chicken breasts

500 gr of varied mushrooms

1 onion ½ leek

2 cloves of garlic

2 level tablespoons of flour

300 ml chicken broth

½ glass of white wine

Salt and pepper

Olive oil

Oregano

1 puff pastry

1 egg to paint the puff pastry.

Preparation:

Put a little oil in the low 24 cm Solid + saucepan and sauté the finely cut onion and leek. Once golden, add the diced chicken and the chopped garlic.

When the chicken has a little color, add the chopped mushrooms and let all the water they give off evaporate. When it is ready, add the white wine and let it evaporate. The filling should be quite dry, this way we can add the flour.

We mix well, let it cook so that it loses the raw flavor and pour in the hot chicken broth to prepare a bechamel that will serve as a sauce for the filling. We add the oregano, adjust the salt and pepper and let the mixture thicken a little. Let it cool for a while before adding the puff pastry.

Preheat the oven to 200ºC. Roll out the puff pastry and cut according to the size of the casserole and put on top of the chicken filling as a lid. Make a hole in the center to act as a chimney. With the rest of the puff pastry we can make decorations such as leaves or flowers and decorate the puff pastry lid. Brush the puff pastry with beaten egg and bake for about 20-25 minutes or until the puff pastry is golden. Remove from the oven and serve from the same casserole.

Photographs and recipe by Sivia .