Preparation
- Preheat the oven to 200 °C (top and bottom heat). Melt the butter in an ovenproof frying pan (about 26 cm, ideally cast iron) and gently cook the onion and carrots over medium heat for about 8 minutes until soft.
- Add the mushrooms and garlic and fry for another 5 minutes until the mushrooms are soft. Stir in the flour and cook for 2 minutes, stirring constantly.
- Pour in the stock and cream, bring to the boil, stirring, and simmer for about 1 minute until a thick sauce forms. Season generously with salt and pepper, as the pastry and chicken will soak up a lot of seasoning.
- Stir in the chicken, frozen peas and parsley and take the pan off the heat.
- Lay the shortcrust pastry over the pan, press the edge down lightly, cut four to five slits in the middle and brush the surface with the beaten egg.
- Bake in the oven for 30 to 35 minutes, until the pastry lid is golden brown; if the edge browns too quickly, cover it with foil. Carefully take the pan out (the handle is hot) and leave to rest for about 10 minutes before serving.
Drink with it
White wine · excellent match
Full-bodied Chardonnay, lightly oaked
The wine's buttery notes and body mirror the cream sauce and shortcrust pastry, while the acidity lifts the richness.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut sparkling wine or Crémant
Fine bubbles and acidity cleanse the palate of butter and cream, and the yeasty notes pick up the baked pastry.
Sparkling wine, Champagne, and Prosecco: what's the difference?Red wine · good match
Light Pinot Noir, lightly chilled
Little tannin and red fruit sit well alongside chicken and mushrooms without overpowering the cream.
Pale lager · good match
Helles or pale lager, well chilled
The malty sweetness suits the pastry, while carbonation and gentle bitterness cut through the butter and cream.
Pils or Helles: What's the Difference?