Chicken And Mushroom- Pie

Ingredients

Pie Filling

• Bechamel sauce (see method below) or condensed chicken soup from a tin as a shortcut
• Smoked bacon pieces (to flavour the sauce)
• Diced chicken breast
• Fresh mushrooms, sliced
• Dried sage
• Salt & pepper to taste

Pastry

• 350g plain flour
• 175g margarine (room temperature)
• Pinch of salt
• Cold water (added slowly until dough forms)
• Egg yolk for glazing (or milk)

Method

• Preheat oven to around 180°C (fan). All ovens vary, so check regularly.
• Make the bechamel sauce:
  • 50g margarine melted gently in a pan.
  • 50g plain flour added to make a smooth paste (roux).
  • Cook the roux for 1–2 minutes to remove raw flour taste.
  • Slowly add warm milk, a little at a time, stirring continuously.
  • Keep adding milk until you reach the consistency and amount you need.
  • Season lightly with salt & pepper.
• Add smoked bacon to the bechamel and cook gently to infuse flavour.
• Add diced chicken and sliced mushrooms, cooking until chicken is just done.
• Season with dried sage, salt, and pepper. Allow filling to cool slightly.
• Make the pastry:
  • Rub margarine into flour and salt until it resembles breadcrumbs.
  • Add cold water slowly until the dough comes away from the bowl.
  • Split dough into two portions — base and top.
• Roll out base and line your pie dish.
• Add cooled filling into the pastry base.
• Roll out top and place over the pie, sealing edges.
• Glaze with egg yolk or milk.
• Bake for approx. 45 minutes until golden brown and piping hot.

Extra Flavour Options

• Herbs: thyme, rosemary, parsley, mixed herbs — choose what suits your taste.
• Onions: add finely chopped onions if you enjoy them.
• Peppers: diced bell peppers for sweetness and colour.
• Garlic: crushed garlic for deeper flavour.
• Cream: add a splash for a richer filling.
• Cheese: stir in grated cheese for comfort and richness.
• No limits: adjust herbs, veg, and seasoning to suit your own taste — make it yours.