Chicken & Mushroom Pie

11th May 2019

Chicken & Mushroom Pie

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This Chicken & Mushroom pie never disappoints, and is really quick and easy to make. The simple flavour combinations work well here, the sweetness of the chicken along with the slightly acidic reduced white wine and fresh thyme, and salty pancetta really get the taste buds tingling. And there is only one thing that can make this combination better?….flaky, buttery pastry!

This is another family favourite in our household, it normally forms part of one of our Autumn or Winter dinners, however, with a cold snap here in the North East this week, we felt we needed some comfort food!

How do I make this then?

  • Get the filling made first, finely dice an onion and get it into a frying pan with some olive oil on a medium heat.
  • Once softened (without colour), add the chunks of chicken breast (I like big chunks!)
  • Add the diced pancetta – I prefer unsmoked for this dish but you can use either
  • Add the thickly sliced chestnut mushrooms and fresh thyme and turn up the heat a little.
  • After about 5-8 minutes turn the heat up to full and add the white wine (about 250ml) let the wine bubble and reduce down to intensify the flavours.
  • Add a tsp of dijon mustard and the double cream and allow to cook on a low heat for about 10 minutes until the sauce is rick and thick in the pan. Check for seasoning and add plenty of black pepper and some salt if required.
  • Once you are happy with the filling, turn off the heat and allow to cool.
  • Meanwhile, take your pastry (shortcrust or puff) and roll out 2 large circles to fit your pie plate.
  • Butter your plate and place the first bit of pastry, covering the edges of the plate. Brush round the edges with a beaten egg, add the filling on top, spreading out evenly.
  • Place the second piece of pastry, on top, cut the excess pastry from around the plate and crimp the edge with a fork.
  • Decorate the top of the pie by scoring with a knife and then brush the top of the pie with the rest of the egg. Cutt a couple fo small holes in the top to allow excess steam to escape when cooking.
  • Bang it in the oven at about 170-180C Fan and cook for about 25 minutes.
  • Serve large wedges along with some roast potatoes and vegetables – Enjoy!

Print off the full recipe below:

Chicken & Mushroom Pie

A quick and easy recipe that the whole family will love!
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 single Onion finely diced
  • 3 single Chicken Breasts diced into large chinks
  • 1 tbsp Olive Oil
  • 150 grams Pancetta or Bacon
  • 1 punnet Chestnut Mushrooms sliced
  • 250 ml White Wine
  • 1 tsp Dijon Mustard
  • 250 ml Double Cream
  • 1 tbsp Fresh Thyme
  • 1 pack Puff or Shortcrust Pastry
  • 1 single Egg

Instructions

  • Get the filling made first, finely dice an onion and get it into a frying pan with some olive oil on a medium heat.
  • Once softened (without colour), add the chunks of chicken breast (I like big chunks!)
  • Add the diced pancetta – I prefer unsmoked for this dish but you can use either
  • Add the thickly sliced chestnut mushrooms and fresh thyme and turn up the heat a little.
  • After about 5-8 minutes turn the heat up to full and add the white wine (about 250mlet the wine bubble and reduce down to intensify the flavours.
  • Add a tsp of dijon mustard and the double cream and allow to cook on a low heat for about 10 minutes until the sauce is rick and thick in the pan. Check for seasoning and add plenty of black pepper and some salt if required.
  • Once you are happy with the filling, turn off the heat and allow to cool.
  • Meanwhile, take your pastry (shortcrust or pufand roll out 2 large circles to fit your pie plate.
  • Butter your plate and place the first bit of pastry, covering the edges of the plate. Brush round the edges with a beaten egg, add the filling on top, spreading out evenly.
  • Place the second piece of pastry, on top, cut the excess pastry from around the plate and crimp the edge with a fork.
  • Decorate the top of the pie by scoring with a knife and then brush the top of the pie with the rest of the egg. Cutt a couple fo small holes in the top to allow excess steam to escape when cooking.
  • Bang it in the oven at about 170-180C Fan and cook for about 25 minutes.
  • Serve large wedges along with some roast potatoes and vegetables – Enjoy!




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