Chicken pie with mushroom

Ingredients for Chicken pie with mushroom

Instructions for Chicken pie with mushroom

To prepare the Chicken pie with mushroom recipe, please follow these instructions:

Clean the chicken for any. Ingots and remnants of feathers. Bring the chicken in a large saucepan.
Peel the bulbs and cut them in the neighborhood, blame the bell peel and cut each stalk into 4 pieces, wash the carrots and cut them in large pieces. Bring the vegetables down to the chicken.
Cut the peaks of the pears and garnish the pepper peas, parsley, rosemary and thyme to a bundle, tie a string around so it becomes a soup and put it in the pot
Fill the pan with water, then the chicken is covered, put the pan in the boil and let it boil at low heat for 1 hour.

If you are using chicken breast, boil them in plenty of water for 15-20 minutes. The breasts are finished when the juice that comes out of them is ready.

While the chicken boils prepare the mushrooms and cut into quarters. The pores are rinsed, the outer leaves are removed and they are cut into 2.5 cm thick rings.
The bacon is cooked on a frying pan without fat until it is almost crisp, then it is taken off and put on a piece of kitchen roll. It's getting crazy about lying down and dripping off.
Season the mushrooms in the bacon grease, season with salt and pepper and when they start to turn golden add a teaspoon. butter. The fried mushrooms are set aside.
The porridge is then fried into the fat from bacon and mushrooms, season with salt and pepper and add a few butter dumplings after a few minutes. The puppies are finished when they start getting brown, after which they are removed from the forehead and set aside.

When the chicken is boiled, remove it from the pan and place it on a cutting board. The soup from the chicken is poured through a sieve into a new pot and then the soup is boiled to 1/3. This may take 1/2-hour time.
While the soup boils in, the skin is removed from the chicken and the meat is removed from the legs. This can easily be done by hand, as the pieces may be a bit dull and do not have to be equal.

When the soup is boiled, the cooked sauce is made.
Bring 50 g of butter in a saucepan and let it melt at low heat. When the butter is melted 4 tablespoons. Flour in the pan and whisk thoroughly with a whipping until all the flour is dissolved in the butter.
Then add the cooked soup slightly at a time while whipping. Once the soup is added and the sauce is thick, add the cream. Boil the sauce for a couple of minutes and then season with salt, pepper and peppers.
Add the chicken pieces, bacon, mushrooms and pork to the sauce.

Grease a pie dish with oil, cut one butter roll into two and serve it in the pie shape. When the mold is covered, the chicken fillet is poured and the other butter roll is placed on top of the lid.
Brush with a teaspoonful egg and bag the pie for 40 minutes. On the middle groove in the oven at 200 degrees hot air or 225 degrees above / under heat.

Serving if necessary. The pie along with a good salad.

tips:
The pie is also ideal to warm up the next day if you can not eat it all.