CHICKEN AND MUSHROOM PIE
This chicken pie recipe is truly the best I have ever tried. The creamy chicken and mushroom filling with flaky homemade crust makes this the perfect comfort food for any night of the week.
Provided by Isabel Laessig
Categories Main Dish
Time 1h15m
Number Of Ingredients 17
Steps:
- Place the Flour, Salt and Butter in the bowl of your food processor. Blend until it resemble thin sand or crumbs. Add the cold water and pulse until the dough starts to come together. (see note 1 to do without a food processor)
- Transfer onto a lightly floured surface and assemble the dough in a ball. Cover with wrap and gently press on the dough to flatten it (this will help the pastry to chill more uniformly). Place in the fridge to chill.
- Cut the Chicken Thighs in small pieces.Pour the Olive Oil in a large deep pan. Add the cut chicken thighs with the salt and garlic powder (or crushed garlic). Cook over medium heat. When the chicken pieces start to turn white, cover with the chicken stock and leave to simmer for 5 minutes.
- In the meantime, peal and slice the small white mushrooms then add them to the pan.
- In a separate bowl, whisk together the heavy cream, cornstarch and curry powder. Pour over the chicken and mushrooms with the dried thyme flakes. Whisk well and leave to simmer on medium heat for 10 to 15 minutes.
- When the filling starts to thicken, taste and adjust the salt and spices if required. Add the black pepper powder, stir then remove from the heat and leave to cool down for 10 to 15 minutes.
- Preheat the oven on 350°F.
- Take the shortcrust pastry out of the fridge. Cut it in two pieces, one about 2/3 of the dough and the other about 1/3 of the dough.Lightly flour your work surface and both sides of the dough. Using a rolling pin, roll into a large thin circle. Place in a deep pie pan.
- Optional: sprinkle the thin semolina on the bottom of the pastry dough. This will help to absorb the juices of the filling and avoid for the bottom of the pie to be soaked.
- Pour the Chicken and Mushroom Filling over the Pastry in the pie pan.
- Roll the second piece of pastry dough and place over the pie filling. Gently fold the first pastry dough over the edges of the pastry lid to seal the pie. Use any leftover pastry to decorate your pie if desired. With a sharp knife, cut a small cross in the middle of the pastry to allow for any steam to come out of the pie while it bakes.
- Whisk the Egg and brush it over the pie pastry.Bake for 30 to 35 minutes or until the pastry is golden-brown.Leave to cool down for 10 to 15 minutes before serving.
Nutrition Facts : Calories 539 kcal, Carbohydrate 31 g, Protein 16 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 157 mg, Sodium 704 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
- In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
- Reduce the heat to low and bake off the pastry tops.
- For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
- To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
- Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
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 PIE
A yummy chicken and mushroom pie that everyone will love.
Provided by Alex_crozzy
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
- Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
- Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
- Bake in the preheated oven until pastry has browned, 10 to 15 minutes.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
CHICKEN & MUSHROOM PUFF PIE
Make and share this Chicken & Mushroom Puff Pie recipe from Food.com.
Provided by English_Rose
Categories Savory Pies
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, non-stick frying pan. Season the chicken to taste 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 into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, 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 minute With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan.
- Bring to the boil, then simmer for 30 minutes Spoon the filling into a large pie or baking dish (approx 8 x 12in) with a lip and leave to cool.
- Heat oven to 425°F On a floured surface, roll the pastry to 1/4in thick. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with 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.
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5/5 Total Time 55 minsCategory MainsCalories 431 per serving
- 1 Preheat oven to 200°C. Spray a large deep non-stick frying pan with oil and set over a high heat. Add diced chicken and cook in 2 batches for 4-5 minutes or until golden. Remove chicken from pan and set aside.
- 2 Return frying pan to a medium heat and spray with oil again. Add leek to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add mushrooms and garlic to pan. Cook for 3 more minutes or until browned.
- 3 Stir flour into vegetable mixture and cook for 30 seconds then gradually stir in stock and cooking cream. Bring to the boil. Transfer reserved chicken to pan with peas and simmer for 2 more minutes or until sauce thickens. Stir mustard through chicken mixture.
- 4 Cut 4 puff-pastry rounds large enough to cover the tops of 4 x 375ml-capacity ovenproof ramekins. Divide chicken mixture among ramekins, topping each with a 10.5cm pastry round and pressing edges to seal. Bake for 15-20 minutes or until pastry is puffed and golden.
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