Chicken And Mushroom Party Pies Food

CHICKEN AND MUSHROOM PARTY PIES

Steps:

• Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool.
• Pre-heat the oven to 200°C/180°C fan-forced/350°-375°F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
• Cut twenty-four 7cm/23/4" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases.
• Cut 24 6cm/21/2" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie.
• Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them.
• Serve.

CHICKEN AND MUSHROOM POT PIE

Steps:

• Preheat oven to 350 degrees.
• Cut 3 (4") circles of dough using a bowl or ramekin as a guide.
• Place dough circles on a baking sheet coated with cooking spray.
• Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoons salt.
• Pierce top of dough circles with a fork.
• Bake dough at 425 degrees for 8 minutes or until golden.
• Combine flour, sage, 1/4 teaspoons salt, and pepper in a zip-top plastic bag; add chicken.
• Seal bag, and toss to coat.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken mixture; cook 5 minutes, browning on all sides.
• Stir in water, scraping pan to loosen brown bits.
• Stir in vegetables, mushrooms, and soup; bring to a boil.
• Reduce heat, and cook for 10 minutes.
• Spoon 1 cup chicken mixture into each of 3 (1 cup) ramekins or bowls; top each serving with 1 pie crust.

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.

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat oven to 350 degrees F.
• In a paper or plastic freezer bag, combine flour, paprika, salt and pepper; add chicken and shake to coat and season all the pieces.
• Heat oil in a large skillet over high heat; add seasoned chicken and brown well.
• Remove chicken and set aside; add onion and leek to pan and brown quickly.
• Remove onions and add mushrooms and herbs to pan; cook until softened, then remove from skillet.
• Add wine and half and half to skillet and boil 1 minute or until it begins to reduce and thicken.
• Return chicken, onions, and mushrooms; add stock, bring to a boil, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 3 minutes.
• Let chicken mixture cool, then spoon into 4 ramekins or pie plates; cut puff pastry into circles slightly larger than ramekins or pie plates.
• Brush the edges of the circle with some of the egg mixture (wash) and press down over ramekins to form a tight seal; brush pastry tops with egg wash.
• Place in oven and cook until pastry is golden brown, about 15 minutes.

SAVORY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
• Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
• Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.