Chicken & Mushroom Pie (Serves 4)

This is an English pie made in a Romanian style by my wife Cleopatra. Words cannot describe how delicious it is! Simon Hensby aka Grey Olltwit

1 medium size carrot

1 medium size parsnip

1 onion

400 g chicken breast

300 g mushrooms

2 tbspns cooking oil / 50 g butter

1 egg

3 tbspns milk

2 tbspns flour

3 tbspns cream

1 sheet short crust pastry


Trim, wipe and slice the mushrooms. Wash and slice the chicken breasts.

Boil the vegetables (onion, carrot, parsnip) in enough water to cover them for about 35 minutes.

Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Remove the chicken and set aside.

Fry the mushrooms until they are golden-brown. Remove the mushrooms and set aside.

Chop the vegetables very fine or smash; add them in the same frying pan, with the water they boiled in. This will be the gravy. To thicken it add the flour and the cream, boil a couple of minutes. Take an ovenware pie dish, about 2 pints capacity, put the chicken and the mushrooms in it and pour over the gravy. Add salt to taste.

Beat the egg with the milk.

Cover the pie dish with the sheet of pastry (I very much like the Sainsbury's one ) after you molded it accordingly to the shape of the dish. Brush the pastry with the mixture of egg and milk.

Cook in the heated oven at 170°C (325°F or gas mark 3/4) for about 40 minutes or till the pastry is golden brown. You may need to rotate the dish halfway through cooking.

You can serve it with chips and peas, or veg and peas.

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