500 g skinless chicken breasts, cut into 2 cm chunks
2 tablespoons olive oil
25 g butter
1 onion, finely chopped or 2 small leeks, white part only, sliced
2 cloves garlic, crushed
125 g mushrooms, sliced
1/3 white wine
1 cup chicken stock
1/2 cup cream
1 teaspoon wholegrain mustard
1 tablespoon chopped fresh herbs (tarragon)
1 tablesoon chopped parsley
4 sheets pre-rolled puff pastry
2 eggs, lightly beaten, for glaze
Instructions
Put flour, salt and black pepper in a bowl and
mix. Add chicken and toss well. Heat oil and
butter in a large frying pan over a moderate to
high heat. Shake excess flour off chicken and cook
in batches until golden and sealed (not cooked all
the way through). Transfer chicken to a plate and
set aside. Place the onion or leeks and garlic in
the frying pan and cook gently until soft, about 5
minutes. Add the mushrooms and cook for 1 minute.
Add wine and boil for 1 minute then add the stock
and cream and simmer for a further 5 minutes.
Remove from the heat, add chicken, mustard and
herbs and set aside to cool. Preheat the oven to
180°C.
Cut pastry to line bases and tops of 4x10 cm pie
tins. Spoon the filling into pastry cases. Brush
edges of pastry with egg glaze. Place tops on pies
and seal with a fork or crimp with your thumb.
Brush tops with egg glaze. Make 2-3 slits with a
sharp knife in the top of each pie to allow steam
to escape. Place pies in the preheated oven and
cook for 35 minutes or until golden.
Originally Submitted
6/19/2012
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