CREAMY CHICKEN AND MUSHROOM PIE
A yummy chicken and mushroom pie that everyone will love.
Provided by Alex_crozzy
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g
SAVORY CHICKEN AND MUSHROOM PIE
I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.
Provided by kikikim
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
- Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
- Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 24.1 g, Cholesterol 96.9 mg, Fat 30.8 g, Fiber 2 g, Protein 18 g, SaturatedFat 12.7 g, Sodium 528.4 mg, Sugar 1.7 g
CHICKEN AND MUSHROOM PIE
The BEST Chicken and Mushroom Pie, similar to pot pie but chock-full of buttery mushrooms, chicken, bacon, and cheese, all stuffed in pre-made puff pastry dough for an easy, filling, comforting dish all done in under 1 hour!
Provided by Tiffany
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease a round pie dish. Gently pat one sheet of puff pastry into the greased pie dish. Set aside.
- Prepare the homemade cream of chicken by melting 6 tablespoons butter in a medium sauce pan over medium-high heat. Stir in the flour for 1 minute. Gradually whisk in broth and milk. Stir in salt, pepper, and garlic powder. Once thickened and smooth, remove from heat.
- In a large skillet melt the 2 tablespoons of butter. Stir in mushrooms and minced garlic for 2-3 minutes til garlic is fragrant and mushrooms begin to brown.
- Stir in chicken and bacon for 1 minute, then stir in cream of chicken and cheddar cheese.
- Transfer mushroom and chicken mixture to your pie dish. Cover with remaining sheet of puff pastry (it doesn't have to cover all the edge of the pie dish, just line up the corners with the corners of the bottom puff pastry sheet).
- Brush whisked egg all over the top crust.
- Bake on bottom rack for 25 minutes til crust is puffed and golden brown. Cool slightly before serving.
Nutrition Facts : Calories 778 kcal, Carbohydrate 45 g, Protein 35 g, Fat 51 g, SaturatedFat 16 g, Cholesterol 116 mg, Sodium 858 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SOUP-A-SIMPLE CHICKEN AND MUSHROOM PIE
This is the quickest method I can think of for creating a great tasting pie. No sauce making skills required. The use of short crust pastry really adds to the flavour. Serve with creamy mash and greens.
Provided by better_call_Paul
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Tip: Remember to get pastry out of fridge 45 mins prior to use. Using a large non-stick frying pan, heat 2 tbsp of the oil. Gently fry the diced or cubed chicken for approx 7-8 mins until golden brown all over, add a little seasoning as you prefer, if using dried thyme add it to this stage of the cooking to allow time for the herb to release its flavour. Do this in batches, if using a smaller pan. Place a sieve or colander over a bowl, pop the chicken into this to drain liquids and aid cooling. Into the same frying pan, heat 1 tbsp of vegetable oil, add the onion, after 1-2 minutes, add the mushrooms and fresh thyme, then fry on a high heat for another 3 mins until the onions start to colour. Once cooked add this to the pre-cooked chicken to drain liquids and cool. Add a handful of frozen petit pois for sweetness and colour. No need to thaw.
- Empty the can of condensed soup into a medium pan. Tip. Keep can! Use the cream of mushroom one rather than chicken as this will enhance these flavours to balance those of the chicken. Using the empty soup can, add the juices of the drained pie filling top up with water to half a tin. This provides additional liquid necessary to turn the condensed soup into a ready-made mushroom sauce. Gently heat the soup and stir the liquid together until smooth. Add additional water to suit your personal consistency preference. Leave to cool.
- Add the cooked and cooled pie filling to the sauce and gently stir coating all the meat. Spoon the filling into a large pie or baking dish (approx 20 cm.) with a lip. Pre-heat oven to 220C/fan 200C/gas 7.
- Using a floured surface, roll out the pastry to 3-4mm thick and at least 30mm larger on all sides of the dish shape you intend to use. Cut a long strip the width of the pie dish rim approx 1cm, brush with the egg, and fix pastry strip to the edge of the pie dish. Brush the strip again with egg, then using a rolling pin to lift the remaining pastry over the pie. Gently crimp around the edges with a fork and trim with a sharp knife. Brush lightly with egg to glaze. If you would like to decorate the top, you can use any of the pasty off-cuts to create leaves or shapes, press them onto the glazed top, and re-glaze these, finally, a gentle sprinkle of dried thyme or italian herbs, freshly ground sea salt and black pepper on top. Last, but not least, put a small knife incision or hole in the centre of the crust to allow the steam to escape.
- You are now ready to bake. Tip. If you are placing dish directly on rails pop a tray underneath in case the sauce decides to make an early exit. Place towards top of oven, 30 mins or until the pastry is slightly risen and dark golden brown.
LYNSEY'S CHUNKY CHICKEN AND MUSHROOM PIE
I love this recipe, it is easy and fairly quick to make, I just made it up one day. It uses simple, everyday ingredients yet could be served at a fairly formal occasion. Best thing about it is that you can make it the day before, keep it in the fridge put it in the oven just before your guests/family arrive, then the air will be filled with an amazing, savoury smell!
Provided by LC69414
Categories Chicken
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 13
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.
CHICKEN AND MUSHROOM SOUP
I adopted this recipe from Recipezaar, but I have not yet had a chance to make it. I will try this some time soon to see if it needs adjusting or updating. If you make it first, please let me know what you think!
Provided by -Sylvie-
Categories Chicken Breast
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Thinly slice the chicken breast meat.
- Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
- When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
- Add the sesame oil and sherry and taste for seasoning.
- Add salt and pepper if necessary.
- Serve in individual soup bowls and sprinkle the parsley on top.
Nutrition Facts : Calories 592.6, Fat 40.7, SaturatedFat 7.7, Cholesterol 79.8, Sodium 422.3, Carbohydrate 11.9, Fiber 0.5, Sugar 5.1, Protein 31
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