Roast Chicken and Creamy Mushroom Pie

 

For 6 servings

• 500 gr store-bought puff pastry
• 1 egg yolk
• For garnish
• ½ roast chicken, boneless and shredded
• 500 gr button mushrooms, cleaned and sliced
• 2 yellow onions, peeled and finely sliced
• 250 ml cream 35%
• 30 gr butter
• 50 ml vegetable oil
• Salt, freshly ground pepper

1. In a frying pan, heat half the oil over medium heat and melt the onions for 10 minutes; add the chicken meat, salt, pepper and mix, leave to cool.
2. In another pan, heat the butter and the rest of the oil over high heat and cook the mushrooms for 6 to 8 minutes, season with salt and pepper; add the cream and cook over high heat for 5 minutes to reduce, leave to cool.
3. Mix the creamed mushrooms with the onions and chicken.
4. Preheat the oven to 350F (180C).
5. Butter a tart mold or a pastry circle 25 to 30 cm in diameter and approximately 6 cm high; on the work surface, spread two thirds of the dough to approximately 3 mm thickness and line the mold with the dough, making it adhere well to the walls.
6. Using a brush, brush the edges with egg yolk.
7. Place the chicken filling in the bottom of the pie.
8. Spread the rest of the dough then cut a disc the size of the mold; place the dough on the filling and seal the edges by pressing the dough with your fingers.
9. Brush the top with the remaining egg yolk; make a hole in the center of the pie then insert a roll of aluminum or baking paper to form a chimney.
10. Place in the oven and cook for 35 to 40 minutes; let the pie rest for 10 minutes before eating.

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