Chicken and Mushroom Pot Pie With A Mediterranean Touch
By: Ruth
Published: Sunday, January 24, 2010 - 10:32am

Ingredients




2 large chicken breasts, chopped into bitesize pieces
250 grams of mushrooms
1 chopped onion
1 minced clove of garlic
250 grams of pancetta or smoked bacon
1 cup of white wine
2 cups of chicken stock
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

About


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

Comments:
Helen Pitlick

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

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