Creamy Chicken Mushroom And Dijon Pie 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.

CREAMY CHICKEN, MUSHROOM AND DIJON PIE

Steps:

• Put the chicken in a stock pot or large deep casserole with the carrot, celery, chunks of onion, bay leaves, peppercorns and a large pinch of salt, then cover with water.
• Bring to the boil, then turn the heat down and poach the chicken, turning halfway through, for 1 hour or until tender and cooked through (it should read 72°C at the thickest part of the thigh on a digital probe thermometer; the juices should run clear when the thigh is pierced with a skewer). Once cooked, remove the chicken and set aside until cool enough to handle. Reserve 600ml of the stock (chill or freeze the rest to use for soups or stews). Shred the meat from the carcass in generous chunks, discarding any skin and bones. Set the meat aside to cool completely.
• Heat 25g of the butter in a frying pan, fry the chopped onion for 5 minutes until beginning to soften, then add the fresh mushrooms and fry over a high heat until golden brown.
• Put the remaining 75g butter, the flour, wine and 600ml reserved poaching stock in a saucepan set on a medium-high heat, stirring continuously, until thickened. Stir in the cream, mustard, soaked porcini and their soaking liquid (discard any grit), herbs, the fried mushrooms and the shredded chicken. Season with salt and pepper, then spoon into the pie dish and leave to cool (or see Make Ahead ).
• Meanwhile, make the pastry by sifting the flour and a pinch of salt into a bowl and adding the butter. Using your fingertips, rub in the butter until it resembles fine crumbs. Sprinkle with 3 tbsp cold water, then stir with a knife until the mixture clumps together - add a tiny bit more water if it's dry. Bring the mixture together into a rough ball. Tip out onto a lightly floured surface and knead briefly to form a smooth, firm dough - don't overwork it or you'll end up with tough pastry. Wrap in cling film and chill for 30 minutes.
• Heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry on a lightly dusted surface to the shape of your pie dish. Use the offcuts to make a strip and stick it around the edge of the dish. Lay the pastry lid on top, then crimp the edges and make a steam hole in the middle. Use any remaining pastry to make stars to decorate the top, if you like, then brush all over with beaten egg to glaze.
• Bake for 45-50 minutes until the pie is piping hot and the pastry is golden and crisp.

CREAM OF MUSHROOM CHICKEN

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE

Steps:

• Spray skillet with cooking spray. Heat to medium heat.
• Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
• Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
• Add the chicken stock and sherry. Bring to a boil.
• Cover and reduce heat; simmer for 10 minutes.
• Add mushrooms and cook uncovered until the mushrooms are tender.
• Remove the chicken and mushrooms from the pan; keep warm.
• Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
• Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

CREAMY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
• Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
• Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
• Bake in the preheated oven until pastry has browned, 10 to 15 minutes.