Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups sliced mushrooms
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 2 9-inch pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add chicken, thyme, oregano, rosemary, black pepper, and salt and cook until chicken is cooked through, about 10 minutes.
4. Add mushrooms and cook until softened, about 5 minutes.
5. Add white wine and chicken broth and bring to a simmer.
6. In a small bowl, mix together flour and butter until crumbly.
7. Add flour mixture to the skillet and stir until thickened, about 5 minutes.
8. Remove from heat and stir in parsley.
9. Place one pie crust in a 9-inch pie plate. Pour chicken and mushroom mixture into the pie plate.
10. Place the second pie crust on top and crimp the edges together.
11. Cut several slits in the top of the pie crust to allow steam to escape.
12. Bake for 30 minutes, or until crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 8
Nutritional Information:
Calories: 397
Fat: 21 g
Carbohydrates: 29 g
Protein: 18 g
Substitutions for Ingredients:
- Olive oil: canola oil
- Onion: shallot
- Chicken: turkey
- White wine: vegetable broth
- All-purpose flour: whole wheat flour
Variations:
- Add other vegetables such as carrots, celery, or bell peppers
- Use different herbs such as basil or sage
- Use different types of mushrooms such as shiitake or portobello
Tips and Tricks:
- Make sure to cook the chicken and mushrooms until they are softened before adding the flour mixture.
- Use a sharp knife to cut the slits in the top of the pie crust.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
Serve with a side of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is too thick, add a little more chicken broth.
Food Safety Advice:
Make sure to cook the chicken and mushrooms until they are cooked through before adding the flour mixture.
Food History:
Chicken and mushroom pies have been around for centuries and are a popular dish in many cultures.
Flavor Profiles:
This dish has a savory flavor with hints of herbs and mushrooms.
Serving Suggestions:
Serve with a side of mashed potatoes or roasted vegetables.
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