Chicken And Mushroom Pie Recipe

Introduction

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 2 cups sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp dried sage
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten with 1 tbsp water

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned on all sides.
3. Add the mushrooms, onion, and garlic to the skillet and cook until the vegetables are tender, stirring occasionally.
4. Sprinkle the flour over the chicken and vegetables and stir to combine.
5. Add the chicken broth, milk, salt, pepper, thyme, rosemary, and sage to the skillet and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
7. Remove the skillet from the heat and let the mixture cool for a few minutes.
8. Place one of the pie crusts in a 9-inch pie dish. Pour the chicken and mushroom mixture over the crust.
9. Place the second pie crust on top of the mixture and pinch the edges of the crusts together to seal.
10. Brush the beaten egg and water mixture over the top of the pie crust.
11. Cut several slits in the top of the pie crust to allow steam to escape while baking.
12. Bake the chicken and mushroom pie for 30-35 minutes, or until the crust is golden brown.
13. Remove the pie from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 390
• Total Fat: 23g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 470mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 17g

Conclusion