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Chicken and Mushroom Pie
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Recipe Information
Dickens Inn, Philadelphia, PA


  • 5 lbs (2.3 kg) chicken breast, cubed
  • 1 medium onion, small diced
  • 1 large carrot, small diced
  • 1 stalk celery, diced
  • 12 oz (336 grm) white mushrooms, sliced
  • 1/2 tsp (2 ml) dry thyme
  • 2/3 cup (150 ml) chicken stock
  • 12 oz (336 grm) cooked bacon, small diced
  • 1-1/3 cups (325 ml) cream
  • 2 oz (56 grm) flour
  • 2 oz (56 grm) butter
  • salt and pepper
  • puff pastry sheet
  • egg whites
  • Saute the vegetables until soft.
  • Add mushrooms and chicken breast and saute for a bit.
  • Add liquids, dry herbs, and bacon.
  • Make a roux with the flour and butter, and add to thicken.
  • Simmer until the chicken is done and the sauce is thick.
  • Season to taste.
  • Fill a baking dishes, and cover each with a puff pastry sheet.
  • Brush the pastry tops with egg white.
  • Bake until pastry is browned at 350 degrees (175 C.).

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