Chicken And Field Mushroom Pie Recipes
CHICKEN AND MUSHROOM PIE WITH SHORTCRUST PASTRY
This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal.
Provided by BBC Food
Categories Main course
Yield Serves 3-4
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a frying pan, add the chicken and fry until the chicken 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 add the nutmeg, white pepper and salt, to taste. 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 into a pie dish and leave until completely cool.
- Roll out the pastry on a lightly floured surface until it is 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.
CHICKEN AND MUSHROOM PIE
This recipe comes from the Lilydale company. They sell chicken and turkey. Silly me, I thought Lilydale might be a place in Australia. I said, silly me...
Provided by threeovens
Categories Pot Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a paper or plastic freezer bag, combine flour, paprika, salt and pepper; add chicken and shake to coat and season all the pieces.
- Heat oil in a large skillet over high heat; add seasoned chicken and brown well.
- Remove chicken and set aside; add onion and leek to pan and brown quickly.
- Remove onions and add mushrooms and herbs to pan; cook until softened, then remove from skillet.
- Add wine and half and half to skillet and boil 1 minute or until it begins to reduce and thicken.
- Return chicken, onions, and mushrooms; add stock, bring to a boil, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 3 minutes.
- Let chicken mixture cool, then spoon into 4 ramekins or pie plates; cut puff pastry into circles slightly larger than ramekins or pie plates.
- Brush the edges of the circle with some of the egg mixture (wash) and press down over ramekins to form a tight seal; brush pastry tops with egg wash.
- Place in oven and cook until pastry is golden brown, about 15 minutes.
Nutrition Facts : Calories 945, Fat 60.4, SaturatedFat 16.9, Cholesterol 122.4, Sodium 494.7, Carbohydrate 69.1, Fiber 3.4, Sugar 4.9, Protein 29.7
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CHICKEN AND MUSHROOM PIE RECIPE | GOOD FOOD
2022-04-10 Preheat the oven to 200C. Toss the chicken in the flour. Melt half the butter in a large frying pan and brown the chicken well. Remove and set …
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- Toss the chicken in the flour. Melt half the butter in a large frying pan and brown the chicken well. Remove and set aside. Melt the remaining butter in the same pan, add the onion, garlic and mushrooms and cook over medium heat for 5 minutes, or until the onion is soft. Add the stock and stir until the mixture boils. Return the chicken to the pan, add the sage and salt to taste (I used nearly 1 tbsp), stir, then turn the heat down and simmer for 5-10 minutes or until the mixture thickens. Remove from heat and allow to cool a little.
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- Place in the oven for about 30 minutes, or until the pastry is lightly browned and the filling cooked through.
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