For the filling of our homemade chicken and mushroom pie, cut the chicken into cubes, season it and lightly fry it until it changes coloras it will finish cooking in the oven. Once ready, we reserve it. In the same oil, poach the onion, and when it is soft, add the assortment of mushrooms, also well chopped.
When the mushrooms have released the water and we see that they begin to brown, reincorporate the chicken. At that time, we add the flour and mix so that all the ingredients are impregnated and add the cream, stirring to bind all the filling, which will take about two or three minutes. Rectify the salt and let it cool before filling the pie.
On one of the plates that we will use as a base, put the filling well distributed and cover with the other sheet of empanada dough or puff pastry. After, we close the edges by pressing with a fork or making a repulgue with the fingers and we open a hole in the center so that the steam can come out while it is baking.
We paint the surface of our pie with a beaten egg and bake at 190ºC. until it has a nice golden color. We let the empanada temper on a rack to keep it crisp and cut into portions, taking it to the table to the delight of our guests.