Preheat your oven to 400°F (200°C). Grease a pie dish or baking dish and set aside.
Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the onions and garlic, cooking until softened. Add the mushrooms and sauté until golden and fragrant.
Create the Sauce:
Stir in the flour and cook for one minute. Gradually add the chicken broth, stirring to avoid lumps. Then add the cream or milk, and cook until the sauce thickens.
Combine the Filling:
Add the diced chicken and peas (if using) to the sauce. Season with salt and pepper to taste. Let the mixture simmer for a few minutes, then remove from heat.
Assemble the Pie:
Pour the creamy chicken and mushroom mixture into the prepared dish. Top with the puff pastry or pie crust, trimming the edges. Cut a few slits on top for steam to escape.
Bake:
Brush the crust with a beaten egg. Bake for 25–30 minutes or until the crust is golden brown and crisp.
Cool Slightly and Serve:
Let rest for 5–10 minutes before serving for easier slicing.
Serving and Storage Tips:
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