Chicken and mushroom pie

Moderately easy

Picture by: Maggie Pannell Recipe by: Maggie Pannell A good pie is perfect comfort food, and this one is no exception. For a healthy balance, serve with plenty of seasonal greens. Ready in 1 hour 10 mins Saved by 221 cook(s)

Ingredients

Serves: 4 25g butter 225g button mushrooms, halved 250g mascarpone or full-fat cream cheese 150ml semi-skimmed milk 1/2 tsp English mustard 500g cooked chicken, cut into bite-sized pieces 3 tbsp snipped fresh chives 300g ready-made puff pastry salt and freshly ground black pepper

Preparation method
Prep: 40 mins | Cook: 30 mins 1. Preheat the oven to 200C (gas 6) and place a baking sheet inside to heat. Melt the butter in a large frying pan and gently cook the mushrooms for 45 minutes until tender. 2. Beat the mascarpone or cream cheese in a bowl until softened. Reserve 2 tbsp of the milk, then mix the rest into the cheese with the mustard to make a thick sauce. Add the chicken, chives and the mushrooms with their juices to the cheese mixture. Season to taste, then spoon the mixture into a 1 litre pie dish. Place a pie funnel or an upturned ovenproof china eggcup, if you have one, in the middle of the filling to support the pastry lid. 3. Roll out the pastry on a lightly floured surface so that it is about 5cm larger all round than the pie dish. Cut off a 3cm strip around the edge, then press this strip on to the rim of the pie dish. Lightly brush with water, then lift the pastry lid on top, pressing the edges together to seal. 4.

Trim the excess pastry, pinch to seal, then flake the edges (see below). Re-roll the pastry trimmings and cut out leaves to decorate and stick them onto the pastry lid with a little of the reserved milk. Glaze all over with the remaining milk and cut two slits in the top to allow steam to escape. 5. Place the pie on the hot baking sheet and bake for 2530 minutes or until the pastry is nicely puffed and golden brown. Leave to stand for 5 minutes before serving, sprinkled with pepper.

Chicken Pie Recipe - British Chicken, Leek and Mushroom Pie

There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. Like it's close cousin a Steak and Kidney Pie, British Chicken Pie is part of the fabric of British food. This chicken pie recipe is easy to make, and in a hurry, you can use ready made pastry. Using meat from the legs and thighs of the chicken not only gives a richer flavor, these cuts are also much cheaper. Don't be daunted by the lengthy instructions below, this is an easy pie to make and well worth the effort. The pie is delicious hot and equally good cold for a lunch box or picnic. Prep Time: 45 minutes Cook Time: 1 hour Total Time: 1 hour, 45 minutes

Ingredients:

FOR THE PASTRY 7 oz/200g all purpose/plain flour Pinch of salt

4 oz/ 110g butter, cubed or an equal mix of butter and lard 2-3 tbsp cold water 1 egg, beaten for glaze Shortcrust Pastry Recipe - Hand Made Method

Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

FOR THE FILLING 3 tbsp vegetable or olive oil 12 oz/ 350g skinless, boneless chicken meat from legs and thighs 2 medium leeks, finely sliced 4 oz/ 110g baby button mushrooms 1 tbsp butter 1 tbsp flour 18 fl oz/ 500ml hot chicken stock 1 tbsp chopped flat leaf parsley tsp fresh thyme Salt and pepper 1 beaten egg for glazing

Preparation:

Makes 2 large 6"/15cm individual pies or combine into one pie using a 1 pint pie dish.

Make the pastry Heat the oil in a large skillet or deep frying pan. Add the chicken meat and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon remove the chicken and keep to one side. To the pan add the finely sliced leek and the baby button mushrooms. Cook for 3 minutes stirring occasionally until the leeks are softened. Remove the leeks and mushrooms and keep to one side with the chicken. Add the butter to the pan and melt over a medium heat, add the flour and stir well to incorporate all the flour into the butter. You should have a really thick paste. Using a hand whisk, slowly add the hot chicken stock, whisking all the time until a smooth gravy is created, cook for 3 minutes, again stirring from time to time. Add the chicken, leeks and mushrooms into the gravy, add the parsley and thyme and season generously with sea salt and black pepper. Cook for a further 2 minutes then put to one side to cool completely.

Generously grease 2 6"/15cm ovenproof pie dishes or 1 x 1 pint dish. Roll the pastry to 1/8"/3 mm thick and line your dish/es. Re-roll the remaining pastry to make lids to fit the size of dish you are using. Place the dishes and pastry into the refrigerator to rest for at least 20 minutes. Heat the oven to 400F/200C/Gas 6. Place a heavy cookie or baking sheet on the middle shelf. Divide the filling between the two dishes (or pint dish if making just one pie) making sure both have equal amounts of chicken and gravy. Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg. Using a sharp knife cut a small hole into the centre of the lid to allow the steam to escape during cooking and to prevent pastry from becoming soggy.

Sit the pie dish/es onto the heated baking sheet in the oven and bake in the preheated oven for 40 minutes or until the pastry is golden brown and the filling bubbling. Serve hot or leave to cool completely if serving cold.

*Chicken Pot Pie* Serves 4 to 6 Printable Recipe Pot pies are very popular in my house. Normally I use leftover roast, but today I decided to use some chicken thighs I had on hand. Delicious comfort food that is not only economical but very easy and

quick to throw together. 2 TBS oil 2 TBS plain flour 500g boneless, skinless chicken thighs 1 medium cooking onion, peeled and diced small 1 fat clove of garlic, peeled and crushed 1 large rib of celery, cut into small dice 2 carrots, peeled and cut into small dice 2 chicken stock cubes 1 1/2 cups hot water salt and black pepper to taste 1/2 tsp dried sage 1/2 tsp dried savoury 100g frozen peas 1 TBS chopped fresh parsley. 1.2 of a (17 ounce) packet of ready roll puff pastry 1 beaten egg yolk Trim the chicken, discarding any fat. Cut into small cubes. Toss with the flour. Add the oil to a large skillet. Heat over medium heat. Add the floured chicken and brown, stirring until it is cooked all the way through, and no pink remains. Add the onion, garlic, celery and carrot. Cook, slowly, stirring from time to time until almost tender. Crumble the stock cubes over all and stir in the hot water. Bring to the boil and then reduce to a simmer for 15 minutes. Stir in the peas and parsley. Place into a pie dish. Top with the puff pastry. Crimp the edges and vent. Brush with some beaten egg yolk. Pre-heat the oven to 205*C/425*F. Place pie on a baking tray and bake in the heated oven for approximately 30 to 35 minutes, until the pastry is crisp and browned. Serve hot with some mashed potatoes and a vegetable of your own choosing. Delicious!