CHICKEN AND MUSHROOM PIE
INGREDIENTS
1.5 kg chicken, 45 ml dry sherry, 6 black peppercorns, 2 tsp
(10 ml) chopped fresh herbs, ¼ tsp (1 ml) sage, ½ tsp (2.5
ml) salt, ¼ cup (60 ml) sliced leek, ½ cup (125 ml) chopped
onion, 1 clove garlic, crushed, ¼ cup (60 ml) butter, 225 gm
fresh mushrooms, sliced freshly ground pepper, 12 sheets filo pastry, 6 tbsp (90 ml)
butter, melted, 1 tbsp (15 ml) sesame seeds. 
METHOD
Clean & rinse chicken. Place in large saucepan with sherry,
peppercorns, herbs & salt. Cover with cold water & bring to boil. Simmer for 45
minutes. Allow to cool in liquid then drain, discarding stock. Remove skin & bones
from chicken & discard. Cut up chicken meat & set aside.
Saute leek, onion & garlic in butter until transparent. Add
mushrooms & pepper & cook 2 minutes. Add mushroom mixture to chicken meat,
stirring to blend. Place chicken mixture in 8 inch (20 cm) pie plate.
Cut pastry sheets in half to cover top of pie plate. Place between 2
dry tea towels & cover with a barely damp tea towel to keep pastry moist. Layer pastry
over filling, brushing every second sheet with butter. Roughly tuck pastry around edge of
dish. Brush with butter & sprinkle with sesame seeds.
Bake on top rack at 400ºF (200ºC) for 45 minutes or until golden brown.
HOW TO SERVE
Serve hot.
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