Cheats Chicken And Mushroom Pie Food

CHICKEN AND MUSHROOM PIE WITH SHORTCRUST PASTRY

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
• Add the mushrooms and continue to fry until the chicken is golden-brown.
• Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
• Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
• Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
• Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
• Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
• Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

CREAMY CHICKEN AND MUSHROOM PIES

Steps:

• For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
• Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
• Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
• Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
• When ready to serve, toss the lettuce and chives into the dressing.

CHEAT'S CHICKEN AND MUSHROOM PIE

Steps:

• Pre-heat the oven to 220°C.
• Fry the lardons (without oil, the lardons provide the fat).
• Move the lardons to one side.
• Add the chopped shallot and crushed garlic, warm through until the shallot is soft.
• Put the puff pastry in the oven.
• Add the chicken, pepper and thyme to the frying pan, cook on medium heat for 2 minutes.
• Add the white mushrooms, cook on medium heat for 2 minutes.
• Add the wild mushrooms, cook on low heat for 8-10 minutes.
• While the chicken is cooking, make the white sauce with chicken stock added.
• Add the peas and white sauce to the chicken, heat gently for 2-4 minutes to mix thoroughly.
• Serve the chicken and shrooms with the puff pastry lid placed on top.

CHICKEN AND MUSHROOM QUICHE

Steps:

• Set oven to 425 degrees.
• Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
• Bake for 6-8 minutes.
• Reduce oven temperature to 350 degrees.
• Cool the crusts on a wire rack.
• In a small frypan, saute the onion and garlic until tender (about 3 minutes).
• In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
• Divide the mixture in half and spoon into the baked and cooled pie crust.
• In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
• Pour half of the cream/egg mixture over the veggies.
• Bake on lowest oven rack for 30 minutes, or until set.

CHICKEN AND FIELD MUSHROOM PIE

Steps:

• Set the oven to 375°F.
• Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
• Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
• Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
• Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
• Season the flour really well and add to the pan, stirring well to incorporate all the juices.
• Add the Dijon mustard, stir again and then slowly pour in the stock.
• Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
• Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
• Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
• Meanwhile, add the crème fraiche to the chicken and stir really well.
• Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
• Bake for 15-20 minutes, until the potatoes are golden and brown.
• Serve with buttered greens or peas.

CHICKEN AND MUSHROOM PIE

Steps:

• heat the oil in a frying pan over a semi-low heat.
• add the onion, garlic and bacon and fry gently, stirring often, until the onion is transparent, place in a bowl.
• Increase the heat to medium and add the chicken, stirring frequently until browned, removed to a bowl.
• Return the onion mix to the pan adding the sliced mushrooms, cook for a couple of minutes.
• Add the wine, stir and cook for a minute.
• Add the stock and simmer until reduced by half, stirring occassionally.
• Return chicken to pan, bring to boil and add pepper.
• Mix the cornflour with water and add it to the pan stirring until the sauce boils and thickens, add parsley and set aside to cool slightly.
• Heat oven to 220C and take two sheets of puff pastry out of the freezer, remove the blue plastic and put them on the bench to thaw.
• Spray the pie plate with cooking spray or brush it with melted butter, lay one sheet of pastry over the plate, tucking it down on the bottom and pushing it in on the sides.
• Add the chicken filling, remembering to not add mushrooms to Chris's piece, Put the other sheet of pastry over the top, press around the edges , mark Chris's piece with a C and then cut the excess pastry off by running a sharp knife around the rim.
• Use the excess pastry to decorate the pie. Press the edges down around the rim with a fork.
• Pierce the pie here and there with a fork.
• Beat the egg with the milk and then brush over the pie.
• Place in the oven for 10 minutes then reduce heat to 190C and cook for 30-40 minutes.