Time: 1 hour 45 minutes
Complexity: average
Servings: 6-8

Chicken, mushroom and cheddar cheese pie - a detailed recipe.

Ingredients:

For the test:

• 2.5 cups sifted flour
• 1/2 tsp fine salt
• Freshly ground pepper
• 1.5 cups (150 g) finely grated hard cheese Cheddar or Parmesan
• 120 g butter, cut into 1 cm slices.
• 90 g of margarine

For the filling:

• 1 grilled chicken (800-1300 g)
• 3 cups lightly salted chicken broth
• 70 g butter
• 1 onion, diced
• 5 tsp chopped fresh thyme
• 6 stalks celery, cut into large slices
• 6 carrots, diced
• 230 g shiitake mushrooms, stems removed, caps sliced
• 230 g of mushrooms, sliced
• 7 tablespoons flour
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup chopped fresh parsley
• Freshly ground pepper
• Coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, shiitake mushrooms, champignon mushrooms, cheddar cheese, cream, white wine, onions, carrot, parsley, celery, thyme, mushrooms

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Preparation:

Step 1
• Make the pie dough: In a food processor, combine flour, salt, 1/4 teaspoon pepper, cheddar cheese, butter, and margarine until large clumps form. Add 1/2 cup cold water and process until almost smooth. Transfer to plastic wrap and wrap to form a ball. Refrigerate for at least 1 hour.
Step 2
• Meanwhile, prepare the filling: Remove the chicken from the bones and cut into pieces. Set aside. Place the bones in a saucepan and add the chicken broth. Cover and simmer for 45-60 minutes. Strain the broth.
Step 3
• Prepare the mushroom filling: In a heavy-bottomed saucepan, melt the butter and sauté the onion, thyme, celery, carrot, and 1/2 teaspoon of coarse salt over medium-high heat, stirring, for 6 minutes. Add the mushrooms, season with salt, and cook for about 6 minutes more. Add the flour and cook, stirring, for 2 minutes more. Pour in the wine and simmer for another 2 minutes. Pour in the broth, cream, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, about 3 minutes. Add the parsley, chopped chicken, and salt and pepper to taste. Transfer the filling to a 3- to 4-quart baking dish.
Step 4
• Prepare the pie: Roll out the dough between two layers of parchment paper until it's slightly larger than the pan. Place the dough over the filling and spread it evenly over the entire surface of the pan. Using a pastry brush, spread the top of the pie with whipped cream and make several slits.
Step 5
• Place the pie in a preheated oven at 200 C and bake until golden brown, approximately 35 minutes.

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