Chicken and mushroom pie recipe

Chicken and Mushroom Pie recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken and mushroom pie recipe is a comforting and delicious dish that is perfect for any meal. The flaky pastry crust encases a rich filling of tender chicken, earthy mushrooms, and savory seasonings. It's a crowd-pleasing option that can be enjoyed by the whole family. Serve it with a side salad or roasted vegetables for a complete and satisfying meal.

Keywords: chicken and mushroom pie, comfort food, flaky crust, savory filling, family-friendly.

Chicken and mushroom pie recipe details

Chicken and mushroom pie recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

2 tbsp	olive oil
3	chicken breasts, skin and bones removed
150 g	button mushrooms
1 small	onion, chopped
1 clove(s)	garlic, or more if you like garlic
50 g	butter
2 tbsp	plain flour
300 ml	milk
200 ml	chicken stock
	freshly grated nutmeg, to taste
pinch(es)	salt and freshly ground white pepper, to taste
1 handful	fresh parsley, chopped (have used dry herb in the past and also fresh tarragon)
500 g	short crust pastry
1	free range egg, beaten

Instructions

Preheat the oven to 200C/400F/Gas 6.

Heat the oil in a frying pan, add the chicken and fry until the meat begins to turn white. Add the mushrooms and continue to fry until the chicken is golden-brown. Remove the chicken and mushrooms from the pan and set aside.

Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.

Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Mix the milk and stock together in a jug, then season with nutmeg, white pepper and salt. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon all into a pie dish and leave until completely cool.

Roll out the pastry on a lightly floured surface until it has the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.

Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a