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🍽️ Crispy Chicken and Mushroom Pie

780 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 1 Garlic clove
• 250 g Button mushrooms
• 500 g Chicken breast fillet
• 400 g Puff pastry
• 20 g Butter
• Salt
• Pepper
• 2 tbsp Flour
• 200 ml Whipping cream (30 %)
• 2 Egg yolks

Instructions

1. 1. Peel the onions and garlic and chop both finely.
2. 2. Clean the mushrooms and wipe them with kitchen paper.
3. 3. Slice the mushrooms.
4. 4. Wash the chicken breast fillets and pat them dry.
5. 5. Cut the chicken meat across into thin strips.
6. 6. Roll out the puff pastry into two circles.
7. 7. One circle should match the size of the dish and the other should be slightly larger.
8. 8. Heat the butter in a pan.
9. 9. Sauté the onions and garlic in it until translucent for 2 to 4 minutes.
10. 10. Add the mushrooms and fry them with stirring over high heat for 2 minutes.
11. 11. Season the mixture generously with salt and pepper.
12. 12. Whisk the flour with the cream, but keep 2 tablespoons aside for later.
13. 13. Stir the flour-cream mixture into the mushroom pan.
14. 14. Let the sauce simmer briefly.
15. 15. Add the chicken meat and bring everything to a boil once.
16. 16. Remove the pan from the heat and let the filling cool down a bit.
17. 17. Stir 1 beaten egg yolk into the cooled filling.
18. 18. Preheat the oven to 220 °C (top and bottom heat).
19. 19. Line the pie dish with the larger puff pastry circle on baking paper.
20. 20. Spread the almost cooled filling over the pastry base.
21. 21. Place the second rolled-out puff pastry as a lid on top.
22. 22. Press the pastry edge firmly all around.
23. 23. Whisk the remaining egg yolk with the reserved cream.
24. 24. Brush the pastry surface with the egg yolk-cream mixture.
25. 25. Prick the pastry lid several times with a fork.
26. 26. Bake the pie in the oven for 40 to 45 minutes until golden brown.

Nutrition per serving

• kcal: 780
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 48 g