Burgundy Chicken Pie
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
38
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Vegetable Oil1 tsp
Dried Thyme2 tbsps
All-Purpose Flour1.25 cups
Wine (white or red burgundy)3 cup
Water1
SaltDirections:
1
In a large skillet, saute onions in oil over medium heat until softened
2
Add the chicken, and cook until browned on all sides
3
Add the mushrooms, and cook until soft
4
Stir in the thyme and flour, and then add the wine
5
Dissolve the chicken bouillon in water, and stir into the chicken and vegetables
6
Simmer uncovered for 15 minutes, then season to taste
7
Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside
8
Keep any excess sauce separately for gravy
9
Preheat the oven to 425 degrees F (220 degrees C)
10
Roll out the puff pastry
11
Cut a 1/2 inch (1 cm) strip
12
Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position
13
Brush the pastry edge with water
14
Roll out remaining pastry, and use to cover the filling
15
Seal the edges well; trim and crimp the edge
16
Brush pastry with beaten egg, and make a small hole in the center of the top
17
Use the pastry trimmings to make leaves; arrange on top of the pie
18
Brush pastry leaves with egg
19
Bake in preheated oven for 45 minutes, or until crisp and golden