Chicken and Mushroom Pie

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  • This rustic chicken and mushroom pie is very flavorful and satisfying. It is made with several varieties of mushooms and is a mushroom lovers dream. The lattice crust is made with premade refrigerated pie crust so it is very easy. This is a great luncheon or supper meal served with a side salad.

    Chicken Mushroom Pie


    • 1 unbaked pie crust, refrigerated (see recipe here)
    • 2 boneless skinless chicken breasts
    • 4 Tbsp unsalted butter 
    • 1 large shallot, peeled and thinly sliced
    • 2 medium leeks, peeled, sliced and well rinsed
    • 3 pints mixed mushrooms, cleaned and thickly sliced or quartered (they shrink down quite a bit)  You want a chunky texture.
    • 1/4 flour
    • 1/2 cup dry sherry (or another fortified wine like Marsala or Vermouth)
    • 1 1/2 cups chicken stock, heated in the microwave for 2 minutes
    • salt and fresh cracked black pepper to taste
    • 2-3 Tbsp fresh thyme leaves
    • 1/2 cup frozen baby peas, no need to thaw

    For further directions, check out the original source for this recipe with step-by-step photographs, a printable recipe and helpful tips as well as many other delicious recipes click on the button below:

    Source: The View from Great

    Featured image source:  The View from Great

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