Chicken and Shimeji Pie
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Chicken and Shimeji Pie

By lhood13 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
This dish is quick to prepare and the ingredients can be altered to suit personal tastes. The pie is creamy and the Exotic Mushrooms enhance the flavour of this dish. For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
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Ingredients

  • 150g Buna Shimeji
  • 150g Shiro Shimeji
  • 4 Chicken Breasts
  • 1 Onion, sliced finely
  • 125g Butter
  • 1 Leek (thinly sliced)
  • 50g Plain Flour
  • 225ml Milk
  • 225ml Chicken Stock
  • 375g Ready Rolled Shortcrust Pastry

1 Egg (for glazing)

  • Salt & Pepper (seasoning)

Method

  • STEP 1
    Melt half the butter in a pan and cook the chicken, then remove from the pan and set aside
  • STEP 2
    Add the chopped onion to the pan and cook for 2 mins, then add the leeks and mushrooms and cook for 4 mins
  • STEP 3
    Melt the remaining butter in a large pan and stir in the flour, keep stirring for 2 minutes
  • STEP 4
    Combine the milk and chicken stock and gradually add to the flour and butter mixture, stirring continuously
  • STEP 5
    When the sauce comes to the boil, add the chopped chicken and the onion, leek and mushroom mixture, season with the salt and pepper then leave to cool
  • STEP 6
    Pre heat the oven to 200C and grease a large pie dish (or 4 individual dishes) and spoon the mixture into it
  • STEP 7
    Allow the pastry to partially thaw and then top the pie dish with the pastry, sealing the edge and removing any extra pastry(if you are using individual pie dishes, cut out the desired size for your dish)
  • STEP 8
    Brush the pastry with the beaten egg and cut a small cross into the top of the pie (to allow the steam to escape)
  • STEP 9
    Bake the pie for 25 minutes or until the pastry is golden brown
  • STEP 10
    When the pie is cooked, serve with seasonal vegetables for a delicious, warming meal.
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