CHICKEN & MUSHROOM PUFF PIE
This is just what you need on a cold night. Serve with creamy mashed potatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
- Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
- With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
- Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
- Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Nutrition Facts : Calories 855 calories, Fat 47 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.7 milligram of sodium
CREAMY CHICKEN AND MUSHROOM PIES
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
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, LEEK & MUSHROOM PIE
John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup
Provided by John Torode
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
- Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
- Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
- Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
- Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
- Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.
Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHICKEN AND FIELD MUSHROOM PIE
Chicken with mushrooms is a match made in heaven in this superb, suitable-any-time sort of pie. Kids also love it!
Provided by English_Rose
Categories Savory Pies
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 705.7, Fat 36.5, SaturatedFat 17.2, Cholesterol 186.9, Sodium 362.5, Carbohydrate 46.5, Fiber 5.4, Sugar 5.1, Protein 36
CHICKEN AND MUSHROOM PIE
This is a private recipe made public so that I could add it to a cookbook for my family. The notes pertain to my family. This is yummy but, Doug, you need to scoop the mushrooms out of Chris's piece and then mark his part. This is my own recipe made for my family.
Provided by Fairy Nuff
Categories Savory Pies
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 657.1, Fat 41.5, SaturatedFat 11, Cholesterol 80.4, Sodium 415.5, Carbohydrate 43.2, Fiber 1.8, Sugar 2.7, Protein 24
CHEAT'S CHICKEN AND MUSHROOM PIE
I desperately wanted a chicken and shroom pie but couldn't be bothered to find a nice recipe or to wait for one to bake in the oven so I made this up as I went along - it was yummy! The amounts are therefore approximate and I would imagine lots of subsititutes/omissions/additions would be possible. We had it with mashed home-grown potatoes, yummy! A quick note about the white sauce, use whichever recipe/ready-made version you normally use but make it slightly thicker than single cream (this is runnier than a normal bechemal sauce) by using slightly less milk and adding chicken stock.
Provided by dimensionally trans
Categories Savory Pies
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 959.9, Fat 60.7, SaturatedFat 15.8, Cholesterol 93.6, Sodium 442.2, Carbohydrate 61.1, Fiber 2.8, Sugar 2.4, Protein 42
CHICKEN AND MUSHROOM PIE
This recipe comes from the Lilydale company. They sell chicken and turkey. Silly me, I thought Lilydale might be a place in Australia. I said, silly me...
Provided by threeovens
Categories Pot Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 945, Fat 60.4, SaturatedFat 16.9, Cholesterol 122.4, Sodium 494.7, Carbohydrate 69.1, Fiber 3.4, Sugar 4.9, Protein 29.7
More about "chicken and mushroom pie food"
CHICKEN AND MUSHROOM PIE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Toss the chicken in the flour. Melt half the butter in a large frying pan and brown the chicken well. Remove and set aside. Melt the remaining butter in the same pan, add the onion, garlic and mushrooms and cook over medium heat for 5 minutes, or until the onion is soft. Add the stock and stir until the mixture boils. Return the chicken to the pan, add the sage and salt to taste (I used nearly 1 tbsp), stir, then turn the heat down and simmer for 5-10 minutes or until the mixture thickens. Remove from heat and allow to cool a little.
- Grease a large, deep pie dish (roughly 20-25cm by 4cm deep - it doesn't need to be exact: simply trim the pastry to fit or join two pieces together if you need extra) and line with puff pastry, trimming around the edge. Spoon the chicken mixture into the pie dish and brush the edge of the pastry with egg. Lay another piece of pastry over the top and press the edges together firmly. Trim the pastry and make a couple of small cuts in the top for the steam to escape. Brush the top of the pie with more egg.
- Place in the oven for about 30 minutes, or until the pastry is lightly browned and the filling cooked through.
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