Chicken Bacon And Mushroom Pie Food

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN AND MUSHROOM PIE RECIPE

Steps:

• Preheat the oven to 200c/400f. Unroll the 3 pastry rolls. Slice one of the pieces of pastry in half length-ways. Attach a cut piece to one of the whole pieces of pastry - so you have a larger piece of pastry that will totally cover the base of the pie dish. Repeat with the other piece of pastry - so you have two large pastry sheets altogether.
• Line a 26cm (10.2") diameter pie dish with the prepared one-and-a-half rolls of the puff pastry. Trim the edges, leaving a 1-2cm overhang, as the pastry will shrink back slightly.
• Prick the base of the pastry several times with a fork. Line the pastry with baking parchment so that it completely covers the pastry. I find it easier to scrunch up the parchment first, and then un-scrunch it, so it fits into the shape of the pie dish better.
• Fill the pie with baking beans (or dried beans or uncooked rice) and place in the oven to 'blind bake' for 10 minutes. This helps to prevent the pie having a soggy bottom.
• Take out of the oven and put to one side. When cool enough to handle, remove the baking beans and parchment paper.
• Now start on the filling. Add the oil to the pan and fry the chicken pieces in the oil for 5-6 minutes until sealed. Remove from the pan.
• Add the butter and onions to the pan and turn down the heat to medium-high. Cook for 3 minutes, until the onions start to soften.
• Add the salt, pepper, thyme and flour to the pan and stir until the onions are coated in the flour.
• Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have not lumps. Add the milk and continue to stir until the sauce starts to bubble and thickens.
• Add the mushrooms, chicken, bacon and lemon juice and stir. Turn off the heat (don't worry, the mushrooms will cook through in the oven).
• Fill the pie base with the chicken mixture. Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry. Pinch the edges to seal.
• Trim off any excess pastry (you can using the trimming sot make little pie decorations such as leaves if you like), then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
• Place back in the oven (still at 200c/400f) and cook for 20-25 minutes until golden brown.

CHICKEN & MUSHROOM PUFF PIE

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.

CHICKEN, MUSHROOM, AND BACON PIE

Steps:

• Preheat oven to 425°.
• Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
• Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
• Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
• Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
• Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
• Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.

MUSHROOM & BACON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
• Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
• Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown.

CHICKEN, MUSHROOM AND BACON POT PIE

Steps:

• Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.