Summary

Ingredients

For the dough:

• 250 g flour
• 150 g butter, cold, cut into pieces
• 1 pinch (s) salt
• 6 tablespoon water, cold

For the filling:

• 500 g chicken breast fillet (s), cut into small pieces
• 150 g mushrooms, quartered
• 2 tablespoon olive oil
• 1 small onion (s), finely chopped
• 50 g butter
• 2 cloves garlic, finely chopped
• 2 tablespoon flour
• 220 ml chicken broth
• 100 ml cream
• 0.5 ½ bunch parsley, finely chopped
• 150 g spinach, youn, finely chopped
• 1 egg (s), beaten, for brushing
• Nutmeg, freshly grated
• salt and pepper

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Instructions

1. Dough:
2. Sift the flour into a bowl and add the salt. Add the butter cubes and grind both with your fingers until a fine crumbly mixture is formed. Then add the very cold water and work it into a firm dough. Wrap in foil and chill for about 20 minutes.
3. Filling:
4. Heat the olive oil in a pan, add the chicken pieces and fry over medium heat. Then add the mushrooms and fry them until the chicken is golden brown and through. Put aside. Now fry the finely chopped onion and garlic cubes until they are soft. Add to the chicken and mushroom mixture.
5. Melt the butter in a pan, slowly pour in the flour and sweat for 3 minutes over a low heat, stirring constantly, until it forms a bond. Then stir in the cream and chicken broth and slowly bring to a boil. Stir constantly so that nothing begins to stick. Simmer for 5 minutes until the sauce thickens and becomes creamy. Season with salt, pepper and nutmeg.
6. Remove the pan from the heat and stir in the chicken and mushroom mixture. Stir in parsley and spinach. Season again well and then let cool down completely.
7. Take the dough out of the refrigerator, cut in half and roll out both parts into circles the size of a medium pie pan. Line the bottom of a lightly greased dish with a circle and pull up one edge and press down well, brush with beaten egg, pour in the chicken mixture and cover with the other half of the dough. Brush these with egg and leave to cool for 15 minutes.
8. Preheat the oven to 200 ° C.
9. Brush the pie with the egg again and bake for 25 minutes until golden brown. Serve hot.
10. The recipe has been translated from a family recipe by English friends.
11. You can also use the recipe to make several small pies in a muffin pan, so that you get several small snacks. Often eaten here at work as a snack or lunch.