Chicken and Wild Mushroom Pie RecipeOrigin: Britain Period: Traditional |
Ingredients:
500g shortcrust pastry 
Chicken and Wild Mushroom Pie Preparation:Method:Roll out 2/3 of the pastry and use to line the base of a deep 25cm pie dish. Meanwhile, add the butter to a pan and use to fry the mushrooms until soft (about 8 minutes). Season then add the bacon and the chicken. Turn up the heat and cook until the chicken has coloured. Add the wine and cook until the liquid has reduced to 1 tbsp then add the tarragon. Spoon the chicken and mushroom mix into the pie dish then whisk the cream and egg yolks together and pour over the chicken mixture. Roll out the remaining pastry and use to cover the pie, crimping the edges together with a fork. Paint the pastry with the eggwash then pierce the pastry lid with a fork so that the steam can escape. Place in an oven pre-heated to 180°C and bake for 45 minutes, or until the pastry is golden. Serve hot. |
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