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Chicken, ham and mushroom puff pastry pie

by Mummyathome (follow)
Chicken (690)      Pastry (93)      Pie (83)     
This is a simple but tasty family friendly pie that is great for using up leftover roast chicken, although I often cook up some chicken breast to use instead.

The pie filling can be made up in advance and left in the fridge or frozen.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 servings

350g cooked chicken cut into even pieces
280g diced ham
80g butter
1 large onion, chopped
180g mushrooms, sliced
55g flour
200ml milk
150ml white wine
200ml chicken stock
200ml double cream
1tsp mixed herbs
1 packet puff pastry
Salt and pepper to season
1 egg, beaten

Pre heat oven to 180°c, 160°c for fan ovens.
Mix the cooked chicken and ham in large bowl.
Melt 30g of butter in a saucepan and soften the onions for 2 minutes. Add the mushrooms and gently cook for 5 minutes.
Add the cooked onions and mushrooms to the chicken and ham.

Melt the remaining butter and then stir in the flour.
Add the milk in slowly, whisking to form a smooth paste.

Pour in the wine and stock, whisking to a creamy consistency.
Stir in the cream and mixed herbs and season with salt and pepper
Mix the sauce in with the chicken, ham, mushrooms and onions and put into a 750ml pie/baking dish.

Roll out the pastry on a floured surface. Roll it large enough to cover the dish with a bit of overhang.

Cut a 1cm wide strip off the pastry to line the rim of the dish.

Brush a little egg round the rim and press the strips round the edge of the dish. Brush more egg over the rim once pastry strip added.
Place the pastry over the pie and trim off any overhang. Press round the rim with a fork to seal the pastry top and make a small hole in the middle of the pie.

Brush the pastry with egg and bake for 25 minutes, until the pie is golden.

I like this Recipe - 4
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