Chicken and Mushroom Pie

APPLIANCES USED

Serves 4 – 6

INGREDIENTS

1 shallot 2 cloves of garlic 1 small leek 200 g button mushrooms 150 g oyster mushrooms 2 chicken breasts 4 chicken thighs (skinned and boned) 8 slices streaky bacon 1 tbsp oil 1 ½ tsp coarse grained mustard 1 ½ tsp dried thyme 150 ml white wine 50 g butter 60 g plain flour 250 g double cream 500 ml chicken stock 2 egg yolks 250 g puff pastry Salt Pepper

PREPARATION

Peel and finely chop the shallots and garlic cloves. Slice and wash the leek. Clean the button mushrooms and oyster mushrooms and chop into approx. 1 cm dice.
Dice the chicken into approx. 1 cm pieces, cut the bacon into strips and finely chop the parsley.
Sauté the shallots in the oil, then add the garlic, leek and bacon and cook until the bacon is cooked. Add the mushrooms and continue cooking.
Transfer to a suitable microwave safe dish, add the herbs and mustard, season with salt and pepper and set to one side.
Pour the white wine into a saucepan and reduce over a low heat. Add the butter and let it melt.
Stir in the flour to make a smooth paste, add the cream and stock and bring to the boil stirring constantly until the sauce is thick and smooth. Pour the sauce into a bowl.
Cut the pastry so that it covers the dish.
Preheat your Combi Microwave Oven.
Mix the mushroom and shallot mixture with the sauce and season to taste. Stir in the diced chicken and transfer to the dish.
Brush the edge of the dish with egg yolk and lay the pastry on it. Trim off any superfluous pastry and cut a small cross in the top with a sharp knife to allow steam to escape during cooking. Brush with egg yolk.
Bake the pie using the following settings in the Miele Combi Microwave Oven:
Stage 1: Fan Plus at 200 °C
Stage 2: MW + Fan plus at 300 W + 200 °C + 25 minutes

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