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Prince & Chicken Pie
Created by AndrewM, Thursday, 13 May 2010


A wild twist on a UK classic.

At a glance
Main Ingredient
  • 1.5 lb. cooked chopped chicken breast
  • 2 leeks, white part cleaned & chopped
  • 1 lb. Prince mushroom, chopped coarsely
  • 4 T. unsalted butter
  • 1/4 C. flour
  • 2 C. low-sodium chicken broth
  • 3 T. Marsala
  • 1/2 C. cream
  • 1/4 C. sour cream
  • 3 T. flat-leaf parsley, chopped
  • Salt and pepper
  • 2 12" pie crusts
  • 1 egg
  • 1 T. water
  1. Melt the butter over medium-high heat in a large deep skillet. Add the mushrooms and cook until softened & golden.
  2. Reduce heat to medium. Add the leeks and cook until tender.
  3. Sprinkle the flour in and stir until evenly coated and cook another 3-4 minutes.
  4. Add the broth and Marsala, cook until thickened.
  5. Remove from heat and add the chicken, sour cream, parsley, salt and pepper. Let cool.
  6. Beat together the egg and water.
  7. Put one pie crust in a 10" deep pie dish. Add the filling. Brush the rim with the egg wash and top with the second crust. Decoratively crimp the crusts together. Brush the top crust with more egg wash, and cut 4 slashes.
  8. Bake in 400F oven on cookie sheet 30 minutes, or until crusts are golden brown and filling is bubbling. Cover the pie loosely with foil if the top crust browns too quickly. Let the chicken pie stand for 15 minutes before serving.
Additional Tips

Variation: make the pie in individual pie dishes and top with puff pastry.

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