Burgundy Chicken Pie

Puff pastry tops this pie made with chicken simmered with onions and mushrooms in white or red burgundy wine and seasoned with thyme.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 473 Calories

Ingredients

• 1 egg, beaten
• 2 tablespoons all-purpose flour
• 2 teaspoons vegetable oil
• ¾ cup water
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 onions, chopped
• 1 cube chicken bouillon
• 1 (17.25 ounce) package frozen puff pastry sheets, thawed
• 4 boneless skinless chicken breasts, cut into cubes
• 6 ounces button mushrooms, chopped
• 1 ¼ cups white or red Burgundy wine

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.

Step 3

Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.

Step 4

Bake in preheated oven for 45 minutes, or until crisp and golden.