• Ingredients:
  • 2 pre-made pie crusts
  • 1 package of FunGuy Portobello Mushrooms
  • 1-2 cups leftover chicken, shredded
  • 1 large onion
  • 3 garlic cloves
  • 1 sprig fresh rosemary
  • 4 tablespoons butter, divided
  • 2-3 tablespoons white wine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ½ cup chicken stock
  • Salt and black pepper to taste
  • 1 egg, beaten

Have a bit of chicken left over from that weekend roast? No worries because the FunGuy has the perfect warm, comforting and mushroom filled recipe to use it up! 

Shredded chicken and our portobello mushrooms and stirred them up into a creamy homemade sauce. Then added that filling to a couple pie crusts  to create a quick and tasty dish to go along side your choice of a soup, salad, or roasted veggies for a complete and satisfying meal! 

DIRECTIONS:

  1. Preheat oven to 375F. And line a baking sheet with parchment paper. Lay one of the pie crusts out on the baking sheet.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Chop the caps into bite sized pieces. Peel and chop the onion and garlic as well. Remove the stem from the rosemary and finely mince the leaves. 
  3. Melt half of the butter in a pan over medium heat. Add the onion and sauté for 1 minute. Add the garlic and sauté another minute. Add the portobello mushrooms and rosemary to the pan and cook for 4-5 minutes, or until browned around the edges. Toss the shredded chicken into the pan and cook another minute. 
  4. Pour the wine into the pan and scrap any browned bits from the bottom of the pan and let it mostly evaporate. Add the remaining butter to the pan and allow it to melt. Sprinkle the flour over the melted butter in the pan and stir well so the butter is absorbed by the flour and cook about 30 second, stirring constantly. Pour the milk into the pan slowly, constantly stirring so that no lumps form. 
  5. Once the milk has all been added, stir in the chicken stock and reduce the heat to medium low and let the mixture simmer about 5 minutes or until the mixture has reduced down and become thick and creamy. Turn off the heat, taste and season with salt and black pepper as necessary. 
  6. Spoon the filling onto the pie crust on the baking sheet, leaving about ½ inch around the edge. Place the other pie crust over the filling and seal the edges by pressing them together with the tines of a fork. Poke 3-4 holes in the top crust for steam to escape and then brush with the beaten egg. 
  7. Bake in the oven for 20-30 minutes or until the top is golden brown. 
  8. Remove the chicken and portobello mushroom pie from the oven and allow it to cool 5-10 minutes before cutting into 4ths and serving! 

Have a Fun meal!