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Chicken And Mushroom Pie

Party.Freak's picture
  Chicken 3 Pound (1.5 kg)
  Dry sherry 45 Milliliter (3 tbsp)
  Black peppercorns 6
  Chopped fresh herbs 2 Teaspoon (10 mL)
  Sage 1⁄4 Teaspoon (1 mL)
  Salt 1⁄2 Teaspoon (2.5 mL)
  Sliced leek 60 Milliliter (1/4 cup)
  Chopped onion 125 Milliliter (1/2 cup)
  Garlic 1 Clove (5 gm), crushed
  Butter 60 Milliliter (1/4 cup)
  Fresh mushrooms 1⁄2 Pound, sliced (225 g)
  Freshly ground pepper To Taste
  Filo pastry sheets 12
  Butter 90 Milliliter, melted (6 tbsp)
  Sesame seeds 15 Milliliter (1 tbsp)

Clean and rinse chicken.
Place in large saucepan with sherry, peppercorns, herbs and salt.
Cover with cold water and bring to boil.
Simmer for 45 minutes.
Allow to cool in liquid then drain, discarding stock.
Remove skin and bones from chicken and discard.
Cut up chicken meat and set aside.
Saute leek, onion and garlic in butter until transparent.
Add mushrooms and pepper and cook 2 minutes.
Add mushroom mixture to chicken meat, stirring to blend.
Place chicken mixture in 8 inch (20 cm) pie plate.
Cut pastry sheets in half to cover top of pie plate.
Place between 2 dry tea towels and cover with a barely damp tea towel to keep pastry moist.
Layer pastry over filling, brushing every second sheet with butter.
Roughly tuck pastry around edge of dish.
Brush with butter and sprinkle with sesame seeds.
Bake on top rack at 400°F (200°C) for 45 minutes or until golden brown.

Recipe Summary

Difficulty Level: 
Side Dish

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Chicken And Mushroom Pie Recipe