- 1 Shortcrust pastry
- 800 gr chicken
- 100gr bacon
- 150gr champignon mushrooms
- 200gr corn
- 50gr butter
- Bay leaves
- 1 glass of dry white wine
Heat the oil and butter in a casserole.
Brown the onion and add the bacon, then the chicken, sage and bay leaves. Brown every side of the chicken and then pour the wine.
Let it cook slowly for 30 min.
Add the chopped mushrooms and continue to cook for 10 min.
Add the corn, mix and remove from the heat. Let it cool.
Pre heat the oven at 190 degrees. Divide the shortcrust pastry in two halves. Line a baking tray with a diameter of 24’.
Put the chicken and cover with the remaining shortcrust pastry.
With some milk or a beaten egg, polish the surface of the pastry.
Cook in the oven for 30 min.