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Creamy Chicken & Mushroom Pie In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. I have made Julia Child's recipes with wine and cream which was delicious, and I will honestly say that the sauce in this recipe was better than Julia Child's white sauce. Cook rice according to package directions.

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Ingredients requirements Creamy Chicken & Mushroom Pie:

Require 4 for skinless and boneless chicken breasts.
Require 150 grams - mushrooms.
Provide 1 for egg.
Give 500 grams for Shortcrust pastry.
You need 200 ml - chicken stock.
Provide 50 grams for salted butter.
Require 30 grams for Plain flour.
Give 1/2 pints for semi skim milk.
Provide - salt & black pepper.

Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in coconut milk and tomato paste. Add flour to a shallow dish.

Creamy Chicken & Mushroom Pie instructions:

Dice the chicken and lightly fry in a pan until it starts to turn white..
Chop the mushrooms and add to the chicken. Cook both until chicken is fully cooked. Take off heat and leave aside..
To make the white sauce, melt the butter in a pan and gradually add the sifted flour, stirring constantly for 2 min..
Combine the milk and chicken stock and slowly add to the butter. Bring to boil and leave to simmer for 10 mins. Keep stirring the sauce throughout..
Pour the sauce over the cooked chicken and mushrooms and season with salt and pepper. Leave to cool slightly..
Roll out the pastry and line the baking tin with it. Brush the edges with the beaten egg..
Pour the chicken mix into the pastry case and roll out and cut the pie top. Press the edges together with a fork and make a few slits for steam to escape..
Brush the top of pie with egg and cook in the oven for 25-30 mins or until pastry is cooked and golden brown..

Add chicken to flour dish, one at a time, turning to coat lightly in flour. Stir in heavy cream and parmesan and bring mixture to a simmer. Return chicken to skillet and cook until heated. Combine flour and water until smooth; gradually add to mushroom mixture. Add the pasta, chicken, capers, salt and pepper to cream sauce.

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