Ingredients
- 2 cups (500 mL) boneless cooked chicken (or turkey), cubed
- 1 stalk celery, diced
- 1 peeled carrot, diced
- 3/4 cup (190 mL) mushrooms, slivered
- 1 onion, finely chopped
- 1 tbsp (15 g) butter
- 1 tsp (5 mL) oil
- 1/2 cup (125 mL) peas
- 1-1/2 cup (375 mL) béchamel, made from chicken stock
- Salt and ground pepper, to taste
- 1 large pie crust or puff pastry sheet, homemade or store-bought
- 1 egg yolk mixed into a bit of milk, to glaze the crust
Steps
- Preheat the oven to 350 F.
- In a steaming basket, steam the celery and carrots. Set aside.
- Brown the onions and mushrooms using butter and oil.
- Add the vegetables, peas, chicken pieces and béchamel.
- Salt and pepper. Mix well.
- Pour it all in a pie dish that is deep enough to fit all of the ingredients.
- Cover the pie dish with the pie crust or pastry sheet; shape the contour and cut the excess pastry.
- Brush with the egg-milk mixture to glaze the crust. Cook for about 25 minutes.
- Serve the pie once cooked.
