Savory Chicken And Mushroom Pie Recipes

CHEAT'S CHICKEN AND MUSHROOM PIE

Steps:

• Pre-heat the oven to 220°C.
• Fry the lardons (without oil, the lardons provide the fat).
• Move the lardons to one side.
• Add the chopped shallot and crushed garlic, warm through until the shallot is soft.
• Put the puff pastry in the oven.
• Add the chicken, pepper and thyme to the frying pan, cook on medium heat for 2 minutes.
• Add the white mushrooms, cook on medium heat for 2 minutes.
• Add the wild mushrooms, cook on low heat for 8-10 minutes.
• While the chicken is cooking, make the white sauce with chicken stock added.
• Add the peas and white sauce to the chicken, heat gently for 2-4 minutes to mix thoroughly.
• Serve the chicken and shrooms with the puff pastry lid placed on top.

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.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.