Chicken and Mushroom Pot Pie With A Mediterranean Touch

Ingredients

2 large chicken breasts, chopped into bitesize pieces
250 grams of mushrooms
250 grams of pancetta or smoked bacon
1 tablespoon of olive oil
150 grams of butter
2 tablespoons of flour
1 tablespoon of chopped parsley
2 pastry crusts

Preparation

1
Fry the pancetta in the olive oil. Add the chopped onion and garlic; fry until translucent. Add the chopped chicken; make sure its well seasoned and brown to seal in the juices.Add the white wine and let it simmer to allow the alcohol to steam off.
2
In the mean time, make your roux. Melt some butter and stir in the flour until smooth. Add the chicken stock and continue to stir until its a nice slightly thick cream consistency. Once the wine has reduced, not boiled dry, add your mushrooms, check for seasoning and allow to cook for a further 10 minutes, stirring from time to time.
3
In the meantime prepare your pastry base and preheat the oven. I bought ready made pastry as the one they have here is high quality. Line your pastry dish with the pastry
4
Add your chicken and mushrooms to your creamy roux as well as your parsley. Pour the mixture carefully into your pastry base
5
Top with the pastry making sure the wedges are well sealed together. Make a few cuts on the top to allow the mixture to steam off during cooking.
6
Bake at 200 degrees for 40 minutes

Tools

 



Comments

Helen Pitlick's picture

This looks really delicious! I love the idea of using white wine in a pot pie. What temperature do you bake it at and for how long?

Ruth's picture

Thanks for the lovely comment. Yes I forgot to mention that . I bake it for 40 minutes at 200 degrees.

About

I always glaze my pies with some egg wash as it tends to give it a nice shiny look once baked.

Yield:

3 to 4

Added:

Sunday, January 24, 2010 - 10:32am

Creator:

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