Chicken And Mushroom Pie Filling Recipes

CHICKEN AND MUSHROOM PIE WITH SHORTCRUST PASTRY

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

Steps:

• Place the Flour, Salt and Butter in the bowl of your food processor. Blend until it resemble thin sand or crumbs. Add the cold water and pulse until the dough starts to come together. (see note 1 to do without a food processor)
• Transfer onto a lightly floured surface and assemble the dough in a ball. Cover with wrap and gently press on the dough to flatten it (this will help the pastry to chill more uniformly). Place in the fridge to chill.
• Cut the Chicken Thighs in small pieces.Pour the Olive Oil in a large deep pan. Add the cut chicken thighs with the salt and garlic powder (or crushed garlic). Cook over medium heat. When the chicken pieces start to turn white, cover with the chicken stock and leave to simmer for 5 minutes.
• In the meantime, peal and slice the small white mushrooms then add them to the pan.
• In a separate bowl, whisk together the heavy cream, cornstarch and curry powder. Pour over the chicken and mushrooms with the dried thyme flakes. Whisk well and leave to simmer on medium heat for 10 to 15 minutes.
• When the filling starts to thicken, taste and adjust the salt and spices if required. Add the black pepper powder, stir then remove from the heat and leave to cool down for 10 to 15 minutes.
• Preheat the oven on 350°F.
• Take the shortcrust pastry out of the fridge. Cut it in two pieces, one about 2/3 of the dough and the other about 1/3 of the dough.Lightly flour your work surface and both sides of the dough. Using a rolling pin, roll into a large thin circle. Place in a deep pie pan.
• Optional: sprinkle the thin semolina on the bottom of the pastry dough. This will help to absorb the juices of the filling and avoid for the bottom of the pie to be soaked.
• Pour the Chicken and Mushroom Filling over the Pastry in the pie pan.
• Roll the second piece of pastry dough and place over the pie filling. Gently fold the first pastry dough over the edges of the pastry lid to seal the pie. Use any leftover pastry to decorate your pie if desired. With a sharp knife, cut a small cross in the middle of the pastry to allow for any steam to come out of the pie while it bakes.
• Whisk the Egg and brush it over the pie pastry.Bake for 30 to 35 minutes or until the pastry is golden-brown.Leave to cool down for 10 to 15 minutes before serving.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
• With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.