Monday, 25 February 2013

Chicken and Mushroom Pie

Since my time spent living in the U.K. I've always wanted to make a chicken and mushroom pie. I don't have much recollection of pies in our house growing up with the exception of Shepard's Pie which I recall detesting and to this day dislike! Savoury pies are real comfort foods, perfect for chilly winter evenings. Surprisingly  this pie doesn't take too long at all, and even though I made my shortcrust pastry by hand, you can just as easily use ready made shop bought pastry. This pie is perfect for an everyday family dinner, or relaxed dinner with friends. 

Chicken and Mushroom Pie

600g (3-4) chicken breasts (chopped)
150g mushrooms (quartered)
1 onion
3 cloves of garlic
50g butter
2 tbsp flour
300ml milk
200ml chicken stock
Handful of fresh parsely
1 egg (beaten)
2 tablespoons of olive oil
Salt & Pepper to season

For the pastry
375g flour
165g butter
120ml tbsp cold water

1. Preheat the oven to 200C. Heat the oil in the pan, add the chicken and fry until white.
2. Next add the mushrooms, garlic and onions and continue to fry with the chicken for a further 
    2-3 minutes or until the onion is softened.
3. Once the chicken is golden brown in colour, remove from the heat and set aside. Next for the 
    roux melt the butter in a medium sized saucepan and mix in the flour. Stir continuously until 
    the mixture resembles a thick paste.
4. Place the chicken stock and milk together in a jug. Slowly add this to the flour mixture and 
    continue to heat (stirring continuously) until the sauce thickens. Add the chopped parsley and 
    season well with salt and pepper.
5. Pour the sauce over the chicken and mushroom mixture and spoon into a pie dish and leave 
    aside to cool down completely. 
6. Roll out the pastry on a floured surface to a thickness of 3-4mm. Brush the edges of the pie 
    dish with beaten egg and then place the pastry on top, pressing down and trimming the 
    edges. I cut out some heart shapes to place on top. Cut four slits in the pastry to allow air to 
    escape. Brush the pastry top with any remaining egg.
7. Bake in the oven for 20-25 minutes or until the pastry is golden.

For the pastry
1. Rub the butter into the flour using fingertips until the mixture resembles breadcrumbs. Work 
    quickly to try and keep everything cold. 
2. Add a little water, and using a knife, bring the mixture together until it forms a dough.
3. Place the dough in cling film and put in the fridge for 20 minutes before rolling out.

E-D's Notes
- In case you are unfamiliar with the term 'roux', a roux is simply a mixture of flour and fat (in this    
  case butter) which forms the basis of many sauces.
- Ensure to roll your pastry out thinly (a thickness of approximately 3-4mm) as otherwise it can 
  over power the chicken mixture and the meal will be quite heavy and difficult to eat.


  1. I love the little shortcrust pastry hearts on too-they look so cute! Is that one of the Tesco Pyrex dishes that you made your pie in? I stocked up on them awhile back too :-)

    1. Sure is! They are such great dishes, can be used for just about anything!! :-)


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