Chicken pie with bacon and mushrooms
Calienta una cucharada de aceite de oliva en una sartén, agrega los champiñones y fríelos hasta que estén dorados. Si sueltan agua, fríelos hasta que se evapore. Retira los champiñones y resérvalos. Pon la mantequilla en la sartén, agrega el tocino y fríelo.
- 500 ml chicken broth
- 750 g chicken thighs
- 1 tbsp olive oil
- 400 g mushrooms
- 2 tbsp butter
- 6 slices bacon
- 2 pcs leeks
- 2 tbsp plain wheat flour
- 2 tbsp whipping cream
- 1 tsp Dijon mustard
- 1 handful parsley
- 1 kg shortcrust pastry
- 1 egg
- Pour the chicken stock into a pot and bring to just below boiling point, add the chicken thighs, cover and simmer for 10-15 minutes. Remove and reserve the stock.
- Heat a tablespoon of olive oil in a pan, add the mushrooms and fry until golden brown. If they release water, fry until it evaporates. Remove the mushrooms and set aside. Put the butter in the pan, add the bacon and fry. Add the leek and fry for 5-6 minutes until soft. Sprinkle with flour, mix and let the flour fry briefly. Gradually stir in 400 ml of the water from cooking the chicken thighs and let the mixture simmer for at least 5 minutes until it starts to thicken. Stir in the cream and mustard and set aside. Cut the chicken thighs into bite-sized pieces and stir into the sauce together with the mushrooms and parsley.
- Preheat the oven to 190°C. Roll out half of the dough onto a sheet and line a 24 x 34 cm baking dish with a higher edge. Let the dough slightly overlap the edges and brush them with beaten egg. Pour in the chicken sauce and spread the filling. Roll out the second part of the dough and spread it over the filling. Press the edges of the dough together and roll or fold them so that they connect nicely. Shape them decoratively. Brush the entire dough with beaten egg and lightly prick a few places with a fork or cut to allow steam to escape during baking.
- Place in the oven and bake for 30-40 minutes until the dough is nicely golden brown. Let stand for 10 minutes and serve. SOMETHING EXTRA If you like less dough, make it just a lid – only half of it will be enough. Pour the filling into a baking dish or baking pan and place the dough on top. Recipe and photos taken from Olive Magazine.
Heat a tablespoon of olive oil in a pan, add the mushrooms and fry until golden brown. If they release water, fry until it evaporates. Remove the mushrooms and set aside. Put the butter in the pan, add the bacon and fry. Add the leek and fry for 5-6 minutes until soft. Dust with flour, mix and let the flour fry briefly. Gradually stir in 400 ml of the water from cooking the chicken thighs, let it simmer for at least 5 minutes so that the mixture starts to thicken. Stir in the cream, mustard and set aside. Cut the chicken thighs into bite-sized pieces and stir into the sauce together with the mushrooms and parsley.