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Prep: 45 minutes
Cook:40-60 minutes
Ingredients
1 kg chicken pieces
300g button mushroom
50 g butter
500 ml milk
1 tbsp. chopped parsley
1 onion, finely diced
3 tbsp flour
2 tbsp olive oil
Salt and pepper
2 sheets short crust pastry cut into 4 squares
2 sheets puff pastry
1 egg (egg wash)
Method
Baste the chicken with olive oil, salt and pepper then place onto a baking tray and roast for 35 minutes then remove from oven and set aside to cool.
Heat a Fry pan add a splash of olive oil and the butter and fry the mushrooms for 5-10 minutes then add the onions and flour and cook for a further 5 minutes.
Gradually stir in the milk until you have a nice thick sauce then tear the chicken into chunks and add to the sauce, mix in the chopped parsley and allow the mix to cool.
Place 1 square of short crust pastry onto a baking paper lined and crimp the edges to form a shallow pie, fill with chicken and mushroom mix then top with a square of puff pastry, brush with egg wash and bake at 190oC for 15- 20 minutes or until golden brown.
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