Chicken Mushroom Spud Pies Food

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 SPUD PIES

Steps:

• Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.
• Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.

CHICKEN AND POTATO PIE

Steps:

• sift together the flour and salt into a bowl.
• Rub in the butter until the mixture resembles breadcrumbs.
• Gradually stir in enough of the cold water to make a pliable dough.
• Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
• Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
• Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
• Stir in the remaining ingredients.
• Preheat oven to 375*F.
• Grease a 9 inch pie tin.
• Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
• Spoon in the filling.
• Roll out the remaining pastry and use to make a lid.
• Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
• Cut two slits in the top to vent.
• Add decorative shapes made from the dough trimmings if you wish.
• Brush with milk and bake for 45 minutes.
• Serve with a selection of freshly cooked vegetables.

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

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.

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.