Chicken & Mushroom Pie

Updated at: Thu, 17 Aug 2023 04:04:43 GMT

Step 1

Cut 200g cooked chicken breast into bite size pieces and mix together with a 290g tin of sliced mushrooms (drained) and a tin of condensed chicken soup, then set aside.

Step 2

Grease a 10 inch pie dish with butter. Take one roll of pastry and fit it to the dish allowing it to overhang the edges. If it is a little short on one side, cut a spare piece off and piece it in to make up the gap. Then empty the pie filling onto the pastry, spread out and add some white pepper seasoning.

Step 3

Whisk the egg to use for bonding and glazing the pastry. Brush the edges of the pie bottom then lay the second roll of pastry over and press down around the edge to bond with the base. Holding the pie dish up run a large knife around to trim off excess pastry. Use a fork to go round the edge to crimp it, make a hole in the middle to let steam out and add some decorative leaves. Then glaze the top with the beaten egg.

Step 4

Bake in the centre of the oven at gas mark 6 or 200 electric 180 fan assisted. (ovens vary so this is a guide) until the pie is golden brown. If the bottom needs to bake a little longer cover the top with foil and allow an extra 5 minutes.

Step 5

This pie is great with mash potato or chips, peas of beans.

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