Everyone loves a good pie hot and steaming from the oven and you just can't beat healthy chicken, nutmeg and a creamy white sauce!
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Dinner
Servings 6people
Ingredients
2tbspolive oil
1oniondiced
1garlic clovefinely chopped
500gchickencubed
150gmushroomscut into chunky pieces
50gbutter
2tbspflour
250mlmilk
250mlchicken stock
¼ground nutmeg
white pepper to taste
pinchsalt
3tbspfresh parsleychopped
500gready-made puff pastry
1eggwhisked
Instructions
Preheat the oven to 200°C
Heat the oil in frying pan and fry onion and garlic until soft and onion is translucent. Transfer to a plate and set aside.
Add the chicken to the same pan and cook for two mins, add the mushrooms and continue to fry until chicken is lightly golden. Remove from pan and set aside.
Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth dough.
Mix the milk and stock together in a jug, add nutmeg, pepper and salt.
Slowly add to the saucepan, stirring constantly to avoid lumps forming. When a smooth sauce has formed, simmer gently until it thickens – be sure to keep stirring.
Mix in the parsley and combine with the chicken and mushroom mixture.
Spoon into your pie dish and set aside until completely cool.
Roll out the pastry on a lightly floured surface until it is large enough to cover you pie – and approx. 3 mm thick.
Brush the edges of the pie dish with egg, lay the pastry on top, press down the edges to seal and trim excess.
Brush the top of the pie with egg. Cut leaf shapes out of the left-over pastry to decorate the top.
Make 2–3 slits in the top of the pie to allow the steam to escape. Place in oven to bake for 20-25 minutes or until well risen and golden-brown on top.
Notes
Share this Chicken Pie Recipe NZ wide with friends and family!