JAMES MARTIN'S CHICKEN AND MUSHROOM PIE
There's nothing more satisfying than a good old-fashioned pie, and James Martin's chicken and mushroom recipe is easy to make, filling, and tasty.
Categories weeknight meals comfort food
Time 1h45m
Yield 1-6
Number Of Ingredients 12
Steps:
- Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
- Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in the pie dish.
- Preheat the oven to 220°C/gas mark 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about five minutes or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further three to four minutes.
- Strain the stock, then add to the mushrooms and cook for one minute. Pour in the wine and cream, then bring to the oil, reduce the heat and simmer for five minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
- Cut out a disc of pastry two centimetres wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips.
- Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and brake for 30 to 35 minutes or until the pastry is crisp and golden. Then remove from the oven and allow to cool slightly before serving.
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
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
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- Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
- Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half.
- Preheat the oven to 220C/gas 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about 5 minutes or until softened, then add the flour.
- Strain the stock, then add to the mushrooms and cook for 1 minute. Pour in the wine and cream, then bring to the boil, reduce the heat and simmer for 5 minutes.
- Cut out a disc of pastry 2cm (3/4in) wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips.
- Remove from the oven and allow to cool slightly before serving with the new potatoes and French beans.
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