Skip to content

Chicken Pie

Verna Wroblewski
Leah and Lily Anne Wroblewski

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup chicken stock
  • 1 cup light cream
  • Salt and pepper, to taste
  • 12 small mushrooms
  • 2 Tbsp butter

  • 10 small onions

  • 2 cups cooked chicken, cut into 1 inch pieces

  • 1 Tbsp chopped parsley
  • ¼ tsp paprika
  • Single pie crust
  • 1 egg yolk, beaten
  • 1 Tbsp water

Melt 4 tablespoons butter and add flour. Gradually stir in chicken stock and cream. Cook until sauce thickens. Season with salt and pepper, to taste.

Sauté mushrooms in 2 tablespoons butter. Add mushrooms, onions and chicken to sauce. Sprinkle with parsley and paprika. Spoon into baking dish.

Roll out pie crust to ¼ inch thick. Cut to fit top of dish. Cover dish with pastry. Moisten edges and seal to dish. Use any excess dough to make a fluted border around inside rim of dish. Brush pastry with egg yolk mixed with 1 tablespoon water. Bake in a 425°F oven for 10 minutes. Reduce heat to 350°F and bake for 20 to 25 minutes, until crust is golden brown.