Chicken and Mushroom Pot Pie With A Mediterranean Touch


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


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.
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.
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
Add your chicken and mushrooms to your creamy roux as well as your parsley. Pour the mixture carefully into your pastry base
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.
Bake at 200 degrees for 40 minutes




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.


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


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Sunday, January 24, 2010 - 10:32am


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