Lynseys Chunky Chicken And Mushroom Pie Recipes

LYNSEY'S CHUNKY CHICKEN AND MUSHROOM PIE

Steps:

• First heat the oil in a frying pan.
• Add the chicken, cut into bite size but still chunky, pieces.
• Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
• Add the garlic, stir for 1 minute then turn out the heat.
• In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
• Continue to stir for 3 minutes over a fairly low heat.
• Mix together the stock and milk.
• Pour this gradually onto the flour, whisking all the time to avoid lumps.
• Allow to cook over a low heat for around 5 minutes, whisking frequently.
• Add the parsley, season with salt and nutmeg.
• If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
• It should just coat the back of a spoon.
• Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
• Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
• Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
• I like to serve this with steamed broccoli and buttered jersey new potatoes.

CREAMY CHICKEN & MUSHROOM PIE

Steps:

• Put the chopped mushrooms and onion into a wok, and cook until the latter is golden. Remove from heat.
• Put the cooked mushrooms and onions into the blender with the cream cheese and garlic powder, and pulse until the mixture is well combined and of an even consistency. Try not to be put off by how grey it is, and leave it alone for now.
• Have the chicken stock piping hot before you begin. Place the chopped up chicken meat in the wok over medium heat and stir frequently until it's coloured, not cooked.
• Pour the chicken stock into the wok, followed by the mix from the blender. Stir until emulsified.
• Drop the butter, cornflour, cooked bacon, sweetcorn, pepper, salt, and sugar into the wok and bring the mixture to the boil, stirring occasionally.
• Turn the heat down to medium and allow the filling to simmer for 10-15 minutes before removing from heat.
• Place the mixture to the side and let it cool down. If you need to cool it quickly (and don't mind messing with the thermodynamics of your freezer) pour it into a large saucepan and place it in there for 5-10 minutes.
• Preheat the oven to 190 degrees celcius, give or take 10 degrees depending on how efficient your oven is, and then roll out your pastry as thick or thin as you want it.
• Line your pie dish and then pour the filling in before securing the top piece.
• (Optional) Whisk the egg yolk, and then use a pastry brush to coat the pie in a thin, even layer of glaze.
• Take your completed pie, stab it a few times, and then throw it in onto the middle shelf of the oven. Check on it after 15 minutes; depending on how thick the pastry is, it may need another 3-5 minutes. Remove when golden brown and then serve it immediately with mashed potatoes or by itself! Serves 6-8.
• If you have any leftover filling, transfer it into an airtight container and store it in the fridge. It'll keep for over a week.

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.

CHUNKY CHICKEN LEEK & MUSHROOM PIE

Steps:

• add a dash of oil to a large cooking pot. and warm up.
• add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat.
• add the leaks, stir and cook off for another 5 minutes.
• add mushrooms, stock, bay leaves, yoghurt, honey,mustard. Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening.
• Heat up the oven about 160c for puff pastry.
• Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges. :).