Chicken and Wild Mushroom Pie

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Serves 6

6 large skinless chicken breast fillets
2tbsp olive oil
50g (2oz) unsalted butter
2 onions, finely chopped
2 garlic cloves, finely chopped
25g (1oz) dried porcini mushrooms, soaked in 300ml (½pt) hot water
3 level tbsp plain flour
600ml (1pt) chicken stock
300ml (½pt) milk
300g (10oz) small chestnut mushrooms
1 bunch tarragon, leaves finely chopped
500g (1lb 2oz) ready-rolled puff pastry
2 egg yolks, beaten

You will need
6 large ramekins or ovenproof soup bowls

1 Preheat the oven to 180 C, 160 C fan oven, 350 F, gas 4. Place the chicken breasts in a roasting tin, brush with the olive oil and season with salt and black pepper, roast for 15 minutes or until thoroughly cooked through.
2 Melt the butter in a large saucepan and cook the onions for 10 minutes, add the garlic and cook for another 5 minutes. Drain the porcini, reserving the stock, then roughly chop. Add the porcini to the onion mixture and cook briefly. Stir in the flour and cook for a few minutes, then slowly add the chicken stock, mushroom stock and milk. Cook until the sauce thickens, then add the chestnut mushrooms and simmer for 15 minutes. Chop the chicken into large pieces and add to the pan with the tarragon. Season with salt and pepper. Increase oven temperature to 220 C, 200 C fan oven, 425 F, gas 7. Divide the mixture among six ramekins.
3 Cut six circles of pastry slightly larger than the rim of the ramekins or soup bowls. Butter the top of the ramekins and cut strips of pastry and press around the edge. Dampen the pastry with a little water, then place the circle of pastry on top. Press the edges together well. Glaze with the beaten egg yolk and bake for 20 to 25 minutes
until well risen and golden brown.

Per serving: 546cals, 30g fat, 13g saturated fat, 33g carbohydrate

This recipe appeared in Woman & Home Magazine in April 2005

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