Chicken, ba­con and mush­room pie

A clas­sic win­ter warmer the fam­ily will love.

Woman's Weekly (UK) - - Cookery -


2tbsp olive oil 4 chicken breasts, cubed 6 rash­ers smoked ba­con, chopped

125g (4oz) chest­nut mush­rooms, sliced 30g (1oz) but­ter

30g (1oz) plain flour 150ml (¼pt) milk 1 chicken stock cube 2tbsp freshly chopped pars­ley

350g (12oz) short­crust pas­try

1 egg, beaten, to glaze You will need:

A 24cm (9½in) pie dish

1 Pre­heat oven to 220C/ Gas 7. Heat oil in a pan and cook chicken and ba­con for 4-5 mins over a medium heat. Add mush­rooms, cook for 5 mins, then re­move.

2 Melt but­ter in same pan and add flour. Whisk in milk with 150ml (¼pt) wa­ter. Stir in the chicken, ba­con, stock and pars­ley.

3 Roll pas­try into two rounds to fit pie dish and line the base with one. Spoon in the fill­ing and top with pas­try lid. Crimp edges, dec­o­rate with scraps and glaze with egg. Place on a bak­ing sheet and bake for 40 mins or un­til the pas­try is golden. Al­low to cool, then cover with cling­film and freeze.

De­frost and re­heat to serve with a mix of your favourite veg­eta­bles.

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