Chicken & Mushroom Pie
Easy
-At this time of year, more than any other, we yearn for comfort. The evenings are darker, the air is cooler, and the need to cook something nourishing and gain some warmth from within is always appealing. When arriving home on an evening, perhaps with children in tow, a delicious dish which can be presented to the table within an hour will always be my dinner of choice. Comfort food need not be fussy. This chicken & mushroom pie ticks all the boxes; it can be made with ease, packed with wholesome ingredients, a family-favourite and it’s oozing with comfort. It can simply be served with some steamed vegetables, but to maximise on the comfort-level of this dish, a big pot of creamy mashed potato makes for the perfect accompaniment. Find more chicken recipes here. recipe created by Nessa Robins
PREP IN
10 MIN
COOK IN
60 MIN
SERVE
4-6
Chicken & Mushroom Pie
Easy
Introduction
-At this time of year, more than any other, we yearn for comfort. The evenings are darker, the air is cooler, and the need to cook something nourishing and gain some warmth from within is always appealing. When arriving home on an evening, perhaps with children in tow, a delicious dish which can
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Ingredients
- 2tbsp olive oil
- 4 chicken fillets, diced
- Salt and freshly ground pepper
- 1 white onion, diced
- 75g butter
- 75g plain flour
- 600ml hot chicken stock
- 150ml white wine
- 250ml whole milk
- Knob butter
- 250g mushrooms, cleaned and cut into quarters
- 1 sheet of puff pastry, taken from the fridge 30 minutes before using
- Egg wash
Method
- 1. Preheat the oven to 200°C/ fan 180°C/gas mark 6.
- 2. Add 1tbsp olive oil to a large frying pan, over a high heat. Add the chicken, season with a little salt and pepper, and fry for about 10 minutes, until cooked through. Remove to a plate.
- 3. Add a little more olive oil to the pan and turn down the heat to low. Add the onion and cook gently for about 5 minutes.
- 4. Push the onion to one side of the pan and add the butter along with the flour. Using a wooden spoon, stir until combined, for about 2 minutes, over the heat.
- 5. Gradually add the chicken stock, whisking all the time using a hand whisk. Once combined, gradually add the wine and then the milk. Leave the mixture to simmer over a low heat for about five minutes.
- 6. Meanwhile, add a knob of butter to a medium-sized saucepan and fry the mushrooms over a high heat for about five minutes.
- 7. Add the cooked mushrooms to the saucepan, along with the cooked chicken.
- 8. Transfer to a large pie dish. Roll out the pastry and cut to match the shape of the dish. Wet the lip of the dish with a little water. Carefully lift the pastry lid onto the pie dish and pinch the edges to the dish. Glaze with a little beaten egg and pierce a small hole into the centre of the pie to allow steam to escape.
- 9. Place the dish on a large baking tray, in case of sauce bubbling over during cooking, and bake in the preheated oven for 30-35 minutes.
