Chicken and Mushroom Pie

Serves : 4

Preparation time: 15 minutes

Cooking time: about 75 minutes

Ingredients

• 2 Québec chicken breasts, cubed
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 leek, thinly sliced
• 1 chicken stock cube
• 30 ml (2 tbsp.) horseradish
• 500 ml (2 cups) mushrooms of your choice, cubed
• 60 ml (4 tbsp.) butter
• 250 ml (1 cup) homemade béchamel sauce
• 60 ml (4 tbsp.) basil leaves, chopped
• 2 sheets shortcrust pastry
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a hot skillet, brown the chicken coated in Mycryo butter or the fat of your choice for 2-3 minutes, until browned.
3. Add leek, stock cube and horseradish. Remove and set aside.
4. In the same pan, brown the mushrooms in the butter. Season with salt and pepper.
5. In a bowl, combine the chicken, mushrooms, béchamel sauce and basil. Adjust the seasoning.
6. Place a layer of pastry in a pie tin.
7. Spread the mixture in the tin, cover with the other pastry, pinch the edges together, make a hole in the middle of the top pastry and bake for 60 minutes.