Chicken and mushroom pie recipes
Our top 3 of 4 Chicken and mushroom pie recipes
- Chicken and Mushroom Pie
- Chicken and Mushroom Pie with A Thyme Crust
- Creamy Chicken Mushroom and Tarragon Pie
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- 50g Butter
- 1 Onion, sliced
- 320g Mushrooms, halved
- 3 cloves Garlic ,chopped
- 2 tbsp. Chopped fresh thyme
- 50g Plain flour
- 150 ml Dry white wine
- 350 ml Chicken stock
- 4 Chicken breasts,cooked
- 1 carton Double cream
- 1 packet Ready-rolled puff pastry
- 1 Egg, beaten
- 1. Preheat the oven to 200°C (400°F, gas mark 6).
- 2. Saute the onion on the butter, than add mushroom and cook for 5 mins. Add the garlic and thyme and fry for 3 mins.
- 3. Stir in the flour and cook, stirring, for a further 5 mins.
- 4. Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
- 5. Stir in the chicken, simmer for 5 mins, add the cream and season.
- 6. Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg.
- 7. Bake for 15 mins until risen.
Chicken and Mushroom Pie with A Thyme Crust
by John H Glen
Views 2042, Added Sat Feb 6 2010
This recipe also works well with turkey and you can always add some finely diced vegetables to the pie I like to add diced carrots, peas, and sweetcorn. If you don’t have leftover meat, simply poach in some chicken stock 1½ to 2 chicken breasts, cut into bite-sized pieces until cooked or stir-fry 1½ to 2 whole chicken breasts, sliced into bite-sized pieces until cooked, or if you want all dark meat, roast 2 chicken quarters (or 4 thighs or legs) until cooked and then shred the meat off the bone.
- FOR THE PASTRY
- 115 grams plain flour
- ¼ teaspoon salt
- 75 grams cold butter. cubed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 2 tablespoons freshly grated Parmesan cheese
- 2 to 3 tablespoons cold water
- FOR THE FILLING
- 200 mls chicken stock
- 300 grams cooked roast chicken (a mix of brown and white is ideal). cut into bit sized pieces
- 50 grams butter
- 2 large Portobello mushrooms. wiped clean and sliced into bit sized pieces
- 100 mls white wine. we use a good Chardonnay
- 25 grams plain flour
- 4 tablespoons double cream
- 15 grams fresh flat leaf parsley. roughly chopped
- ½ lemon
- 1 medium egg. beaten
- Sieve the flour and salt into a bowl, work in the butter and the olive oil with your fingertips until the mix looks like fine crumbs, rub the fresh thyme leaves and parmesan into the mix,.
- Sprinkle with cold water, 1 tablespoon at a time, lightly mixing with your fingers until all the four is moistened and the pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary), wrap in cling film and chill in the fridge for 30 minutes.
- Place the stock in a pan and bring to the boil, reduce the heat, add the chicken, and warm in the stock for 5 to10 minutes transfer to a plate using a slotted spoon and set aside to cool strain the stock through a fine sieve and reserve.
- Preheat the oven to 350°F/180°C/gas mark 4.
- Melt half the butter in a heavy-based pan, add the mushrooms, season and cook gently for 3 to 4 minutes without browning then transfer the mushrooms to a plate and reserve.
- Melt the remaining butter in the pan and stir in the flour add the reserved stock gradually, and stirring continuously to prevent lumps, add the wine and bring to the boil, then reduce the heat and cook gently for about 5 minutes, stirring occasionally, until thickened.
- Add the double cream, return to the boil, and then simmer for a further 5 minutes until thick enough to coat the back of a spoon stir in the mushrooms, chicken, parsley and add a squeeze of lemon juice season to taste and set aside just for a minute or two while you roll out your pastry.
- Take your pastry from the fridge, leave it at room temperature for 5 minutes, and then roll out on a floured surface turn upside down 2 round pie dishes onto the pastry, or one medium-sized pie dish/plate over the pastry and cut out tops or top a little larger than the dish.
- Fill the pie dish or dishes with the chicken and mushroom mix to just below the top lay the pastry tops over the dish allowing the excess to overhang as it’s best to trim it after it’s cooked your pastry will shrink during cooking so if you trim beforehand your pie filling may be exposed on the sides cut a small slit in the top of each pie to allow any steam to escape.
- Brush the pastry with beaten egg and bake the pies for 30 to 35 minutes until the pastry is golden, if the pastry is browning too much, cover with foil and continue cooking
- Serve and Enjoy!
Cut off the pastry around the edge of the dish and use the leftover to decorate the pie. If I get my kids to do the decoration I am more likely to get them to try a new dish!
- 500g chicken thigh fillets
- 1 punnet Brown cap mushrooms
- 1 onion
- 2 cloves garlic
- 1 small punnet Creme Fraiche
- 100ml white wine
- 100ml chicken stock
- handfull of tarragon leaves
- 1 packet puff pastry
- 1. Fry the onions and garlic together with the thighs sliced into bite sized pieces.
- 2. Add the sliced brown mushrooms
- 3. When cooked after about 15 - 20 mins set aside the chicken and mushroom mixture. Then add to the pan 100ml of wine and put a chicken stock cube with 100ml of boiling water and boil up the sauce so that it reduces.
- 4. Add the pot of creme fraiche and stir in.
- 5. Put the chicken into a deep dish, sprinkle tarragon leaves on top and then cover with the creme fraiche sauce and mix all together.
- 6. Cover with rolled out puff pastry and bake for 35-45 minutes until golden brown