LYNSEY'S CHUNKY CHICKEN AND MUSHROOM PIE
I love this recipe, it is easy and fairly quick to make, I just made it up one day. It uses simple, everyday ingredients yet could be served at a fairly formal occasion. Best thing about it is that you can make it the day before, keep it in the fridge put it in the oven just before your guests/family arrive, then the air will be filled with an amazing, savoury smell!
Provided by LC69414
Categories Chicken
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 13
Steps:
- First heat the oil in a frying pan.
- Add the chicken, cut into bite size but still chunky, pieces.
- Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
- Add the garlic, stir for 1 minute then turn out the heat.
- In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
- Continue to stir for 3 minutes over a fairly low heat.
- Mix together the stock and milk.
- Pour this gradually onto the flour, whisking all the time to avoid lumps.
- Allow to cook over a low heat for around 5 minutes, whisking frequently.
- Add the parsley, season with salt and nutmeg.
- If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
- It should just coat the back of a spoon.
- Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
- Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
- Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
- I like to serve this with steamed broccoli and buttered jersey new potatoes.
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
WILD MUSHROOM PIE
Make and share this Wild Mushroom Pie recipe from Food.com.
Provided by Jacques Lorrain
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR CRUST:
- Mix flour and salt in medium bowl.
- Add butter and rub with fingertips until mixture forms coarse meal.
- Mix in enough water by Tbsp to form moist clumps.
- Gather dough into ball; flatten into disk.
- Wrap in plastic and chill until firm, about 45 minutes.
- (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
- Transfer to 9-inch glass pie plate; crimp edges.
- Refrigerate 30 minutes.
- Preheat oven to 375 F.
- Line pie crust with foil.
- Fill with dried beans or pie weights.
- Bake 10 minutes.
- Remove foil and beans.
- Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
- FOR FILLING: Place porcini in small bowl.
- Add enough hot water to cover.
- Let soak 30 minutes.
- Drain mushrooms.
- Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
- Add porcini and saute 2 minutes.
- Season to taste with salt and pepper.
- Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
- Season with salt and pepper.
- Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
- Bake until center is set, about 40 minutes.
- Transfer to rack and cool slightly.
- Garnish with parsley.
- Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced
Nutrition Facts : Calories 387.1, Fat 29.1, SaturatedFat 17.5, Cholesterol 160.2, Sodium 398, Carbohydrate 19.3, Fiber 1, Sugar 1.3, Protein 13.3
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
HAM MUSHROOM PIE
Make and share this Ham Mushroom Pie recipe from Food.com.
Provided by Fauve
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut ham to fit the bottom of pastry shell; place into shell.
- In a bowl, combine the remaining ingredients; mix well.
- Pour over ham.
- Cover edges of piecrust loosely with foil to prevent over-browning.
- Bake at 425* for 35-40 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 358.8, Fat 22.6, SaturatedFat 7.8, Cholesterol 140.4, Sodium 1368.5, Carbohydrate 17, Fiber 0.5, Sugar 1.4, Protein 20.9
CHUNKY CHICKEN LEEK & MUSHROOM PIE
It's a miserable day and decided to chuck a few things together and see houw it turns out, felt like chicken pie, all the recipes I found here had wine & cream in, which after drinking a fair quantitiy of wine last weekend am really not up to consuming again, not yet anyway. and without the cream and wine it means my wee princess can have some she's 9 months:)
Provided by poppysmummmy
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- add a dash of oil to a large cooking pot. and warm up.
- add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat.
- add the leaks, stir and cook off for another 5 minutes.
- add mushrooms, stock, bay leaves, yoghurt, honey,mustard. Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening.
- Heat up the oven about 160c for puff pastry.
- Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges. :).
Nutrition Facts : Calories 593.5, Fat 32.9, SaturatedFat 8.4, Cholesterol 51.4, Sodium 274.5, Carbohydrate 46.6, Fiber 2.2, Sugar 5.6, Protein 27.5
CHUNKY CHICKEN AND CHORIZO CHILI
Chili is my favorite comfort food and, in my family, we always serve it with "Recipe #199381". I saw this recipe on 30 Minute Meals this morning and although it is a basic chili recipe, it includes an interesting addition...serving the chili with herbed polenta. I haven't made this yet so I welcome your reviews and comments. :)
Provided by rickoholic83
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large, deep skillet over medium-high heat with 1 T olive oil.
- Add chorizo and render its fat, 2 minutes.
- Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
- Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
- Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. Season the chili with salt, to taste, and reduce heat to low.
- Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes.
- Stir in butter, scallions and thyme and season with salt, to taste.
- Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.
Nutrition Facts : Calories 729.4, Fat 36.9, SaturatedFat 13.1, Cholesterol 173.2, Sodium 1728.2, Carbohydrate 36.9, Fiber 7.2, Sugar 12.1, Protein 58.4
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
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