JULIENNE PIE | Mini pie with chicken & mushrooms🥧✨

Ingredients For the dough • Flour — 500 g • Salt — 10 g • Cold butter — 250 g • Egg — 1 pc • Cold water — 200 ml • Egg — 1 pc (for brushing) For the filling • Chicken (whole or parts) — 1.5–2 kg • Leek — 1 pc • White onion — 1 pc • Carrots — 2 pcs • Button mushrooms — 500 g • Oyster mushrooms — 300 g • Hot water — about 1.5–2 L • Thyme — 2–3 sprigs • Peppercorns — 1 tsp • Olive oil — 2–3 tbsp Sauce for the filling • Shallot — 1 pc • Butter — 30 g • Flour — 30 g • Chicken broth — 200 ml • Mustard — 1 tbsp Sauce for serving • Chicken broth — 400–500 ml ⸻ Method 1. Prepare the chicken and broth 1. Place into an oven-safe dish: • chicken • roughly chopped leek • white onion • carrots • whole mushrooms 2. Roast at 180°C (350°F) for 40–45 minutes, until vegetables are lightly browned and the chicken releases juices. 3. Transfer everything into a large pot. 4. Pour in hot water to fully cover. 5. Add: • thyme • peppercorns 6. Simmer on low heat for 1–1.5 hours. 7. Remove the chicken and place on a plate. 8. Strain the broth into a saucepan. 9. Reduce the serving broth over medium heat for 20–30 minutes until glossy and slightly thickened. ⸻ 2. Dough 1. In a bowl combine: • flour • salt 2. Add cold butter in chunks. 3. Rub with your hands until crumbly. 4. Add the egg and mix. 5. Pour in cold water. 6. Knead into a smooth dough. 7. Wrap in plastic. 8. Chill in the fridge for at least 30–40 minutes. ⸻ 3. Prepare the filling 1. Shred the cooked chicken into fibers. 2. Slice the button mushrooms. 3. Sauté oyster mushrooms in olive oil for 5–7 minutes until golden. 4. Chop them afterward. ⸻ 4. Filling sauce 1. Melt butter in a pan. 2. Add finely chopped shallot. 3. Sauté for 2–3 minutes. 4. Add flour and stir. 5. Pour in chicken broth. 6. Stir until smooth. 7. Add: • chicken • button mushrooms • oyster mushrooms 8. Add mustard. 9. Stir and simmer for 3–5 minutes until thick and juicy. ⸻ 5. Assemble the pies 1. Roll out the dough. 2. Place into a pastry ring, forming the base and sides. 3. Add the filling inside. 4. Roll out the second sheet of dough. 5. Cut a circle slightly larger than the mold. 6. Cover the pie. 7. Crimp the edges. 8. Decorate with a fork pattern. 9. Make a small hole in the center to release steam. 10. Brush with egg. Bake at 180°C (350°F) for 35–40 minutes, until golden brown. ⸻ Serving Serve with hot, reduced chicken broth on the side. Enjoy ✨