Creamy Chicken and Mushroom Pie

Creamy Chicken and Mushroom Pie : A double-crust pie, golden and tender inside. The chicken and mushroom filling in cream sauce is made entirely in the bowl.

• 6 servings
• Preparation 25 min
• Cooking 40 min
• Total 65 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : creamy chicken and mushroom pie

• 2 ready-to-roll pie crusts
• 350 g diced chicken breasts
• 250 g button mushrooms
• 1 onion
• 20 g butter
• 1 tbsp all-purpose flour
• 150 ml heavy cream
• 1 tbsp chopped parsley
• 1 egg yolk for brushing
• 1 tsp salt

Preparation : creamy chicken and mushroom pie

1. Put the onion in the bowl and chop. 4 secspeed 5
2. Add the butter and sweat the onion. 3 min100°Cspeed 1
3. Add the mushrooms cut in quarters and chop coarsely. 4 secspeed 4
4. Add the chicken, flour, salt and cream, then cook the filling. 12 min100°Cspeed 1reverse
5. Let the filling cool slightly with the parsley. Preheat the oven to 190°C (375°F).
6. Line a pie pan with one crust, fill with the filling, cover with the second crust and seal the edges.
7. Brush with egg yolk, cut a steam vent and bake 35 to 40 minutes at 190°C (375°F).

Storage: 2 days in the refrigerator, reheat in a low oven.

You can make this dish stress free with simple ingredients. Allow about 65 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.