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)
3 cloves of garlic
2 tbsp flour
200ml chicken stock
Handful of fresh parsely
1 egg (beaten)
2 tablespoons of olive oil
Salt & Pepper to season
For the pastry
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.
- 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.