Pie with chicken, forest mushrooms and vegetables

Ingredients

• onion - 1 pc.
• carrots - 1 pc.
• celery - 2 stalks
• leek (white part) - 1 pc.
• champignons - 150 g
• chicken meat - 0.7 kg
• thyme - a couple of sprigs
• chardonnay - 180 ml
• flour - 2 tbsp.
• mustard - 2 tsp.
• egg - 1 pc.
• olive oil
• mix of wild mushrooms - 300 g
• salt pepper
• flour - 400 g
• cold butter - 250 g

Cooking

Step 1

Coarsely chop the vegetables for the filling. Heat a heavy bottomed pan, add a little oil and fry the chicken for 20 minutes until golden brown. Transfer chicken to a plate.

Step 2

Pour vegetables, thyme into the pan. Pour in the wine. Let it evaporate. Pour the flour, put back the chicken, wild mushrooms and mustard, pour in hot water and bring to a boil. Cook on low heat for 1 hour. Season to taste.

Step 3

In a large bowl, add flour and a pinch of salt. Cut the butter into cubes and rub into crumbs with your fingers. Wrap in cling film and put in the refrigerator.

Step 4

Remove chicken with tongs. Remove the skin and bones, return the meat to the pot and simmer until the mixture thickens. Cool down.

Step 5

Roll out 2/3 of the dough and put in a form, forming the sides. Lay out the filling.

Step 6

Roll out the remaining dough and cover the pie, sealing the edges. Brush top with beaten egg and make a small slit in the middle.

Step 7

Bake for 45-50 minutes at 180 degrees. Enjoy your meal!