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Enough short-crust pastry for a 9 double-crust pie 2 tablespoons unsalted butter 1 small onion, diced cup all-purpose flour 1 cups chicken stock 2 tablespoons dry vermouth Serves 6 Preheat oven to 400 Fahrenheit.

Chicken and Mushroom Pie

6 ounces mushrooms, sliced 1 lb cooked chicken, shredded salt pepper

In a large skillet, melt the butter over medium heat, add the onion and cook until onion is soft, being careful to not let it brown. Stir in the flour and cook a couple of minutes, then add the stock and vermouth, stirring constantly. Bring to a boil and cook, stirring, for a couple of minutes before adding the mushrooms and turning the heat down to a simmer to cook 5 minutes. Finally, stir in the chicken and season to taste with salt and pepper. Add the filling to a pie dish or casserole. Youll need one with at least a 1 -quart capacity to make the entire pie at once. Cover with the pastry that has had a hole cut in the center for escaping steam. Bake 30 minutes or until nicely browned. If the filling and/or pastry have just come from the refrigerator, your pie will probably need an extra five to ten minutes.

Adapted from Amanda Persey, ed., Chicken and Field Mushroom Pie in Favourite Dorset Recipes (Sevenaoks, J. Salmon Ltd.), 43.