Chicken and Mushroom Pie
You can make this chicken and mushroom pie either with brown or white meat or a combination of both. The same goes for the mushrooms – use either fresh or dried or whatever you can get hold of. Chestnut, portabello and oyster mushrooms are great for this recipe. Fresh tarragon is much better than dried for this recipe, but do remember that it’s a strongly flavoured herb, so don’t add too much.
We have teamed up with our friends from The Mushroom Bureau to bring you this recipe. They are responsible for the generic publicity of all fresh cultivated mushrooms sold in Britain. October is officially the Month for Mushrooms! The Bureau is funded voluntarily by its members who are predominantly mushroom growers and trade alliances to the industry in the UK, Ireland and continental Europe.
CHICKEN AND MUSHROOM PIE
Serves 6 – 8
What you will need…
- 375g (13oz) ready-rolled all-butter puff pastry
- 1 egg, beaten
For the filling…
- 1 x 1.5kg (31b 4oz) chicken
- 2 onions, peeled and finely chopped
- 1 bay leaf
- 1 tbsp olive oil
- 75g (3oz) butter
- 2 tbsp plain flour
- 350g (12oz) mushrooms (such as chestnut, portabello and oyster) – roughly chopped but not too large
- 150ml (5fl oz) white wine
- 150ml (5fl oz) double cream
- 4 sprigs of tarragon, leaves only
- Salt and black pepper
- One 20x30cm (8x12in) pie dish or ovenproof dish
What to do:
- Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
- Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in the pie dish.
- Preheat the oven to 220ºC (425ºF), gas 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about 5 minutes or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further 3-4 minutes
- Strain the stock, then add to the mushrooms and cook for 1 minute. Pour in the wine and cream, then bring to the boil, reduce the heat and simmer for 5 minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
- Cut out a disc of pastry 2cm (3/4in) wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips. Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and brake for 30-35 minutes or until the pastry is crisp and golden. Then remove from the oven and allow to cool slightly before serving with the new potatoes and French beans.
More to Mushrooms YouTube channel: http://www.youtube.com/moretomushrooms
Latest posts by Silversurfer's Editor (see all)
- Win One of Two Food Boxes from HelloFresh! - September 20, 2017
- Living Positively With Early Onset Dementia - September 17, 2017
- Cunard Summer 2019 itineraries are now ON SALE! - September 15, 2017
- Experience the magnificent natural wonders & wildlife of Canada - September 15, 2017
- Win a pair of Hotter Shoes of your choice - September 15, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!