Chicken & Mushroom Pie


  • 100g Chicken, cut 1 inch pieces
  • 1 Tbsp olive oil
  • salt and black pepper, to taste
  • 2.5 Tbsp unsalted butter
  • half onion
  • nutmeg
  • 1 thyme
  • 4 white button mushroom
  • 2.5 Tbsp flour
  • 65ml heavy Cream
  • 1 Tbsp dijon mustard
  • 1.5 cup chicken stock
  • 2 sheets pastry
  • 1 egg

other vegetables options

  • 1 carrot, peeled and diced
  • 1 stalk celery, diced



  1. Heat oil in pan with medium high heat, add the chicken pieces and cook for 5 minutes.
  2. Add the chopped vegetables and cook for 5 miniutes, season with salt and pepper.
  3. Add butter and stir until melts, Add flour and mix well.
  4. Add chicken stock and thyme and bring it to boil for 15 minutes.
  5. Add heavy cream and cook another 10 minutes.
  6. Grease bowls and set aside.
  7. roll out puff pastry  and  make sure the cut dough is inch bigger than the bowl
  8. pour the fillings into bowls.
  9. Brush the sides of bowl with egg wash, cover them with puff pastry and make sure to seal the sides of bowl
  10. Brush the pastry tops with egg wash, make a little incision with fork.
  11. Cook in preheated oven 200 c for about 25 minutes until the tops are golden brown.

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