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Chicken Pie With Wild Mushrooms

Foreign.Taste's picture
Ingredients
  Boneless chicken breasts 1 Pound
  Wild mushrooms 1⁄2 Pound, trimmed
  Butter 4 Tablespoon
  Oil 2 Tablespoon
  Leeks 2 , thinly sliced
  Carrots 3 , sliced
  Flour 3 Tablespoon
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Frozen peas 1 Cup (16 tbs), thawed
  Scallion with tops 2 , chopped
  Chopped parsley 3 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Tarragon 1 Teaspoon
  Unbaked pie shell 1
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 450 degrees.
Rinse chicken and pat dry.
Cut into bite-sized pieces.
Saute wild mushrooms in 2 tablespoons butter in skillet for 5 minutes or until brown.
Transfer to bowl with slotted spoon.
Heat oil in buttered skillet.
Saute leeks and carrots in skillet.
Cook, covered, for 10 minutes, stirring occasionally.
Transfer to bowl with mushrooms.
Saute chicken in skillet until brown on all sides and tender; season with salt and pepper.
Transfer to bowl with vegetables.
Add enough butter to pan drippings to measure 3 tablespoons.
Add flour; mix well.
Cook over medium-high heat for 3 minutes or until thickened, stirring constantly.
Stir in stock and cream slowly.
Simmer until thickened, stirring constantly.
Combine with chicken mixture in bowl.
Stir in peas, scallions, parsley, nutmeg and tarragon.
Spoon into 10-inch deep-dish pie pan.
Cover with pie shell, crimping edges to seal; cut slits with sharp knife.
Place in oven.
Reduce temperature to 375 degrees.
Bake for 45 minutes or until brown and bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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