Soup A Simple Chicken And Mushroom Pie Food

CHICKEN AND MUSHROOM PIE WITH SHORTCRUST PASTRY

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
• Add the mushrooms and continue to fry until the chicken is golden-brown.
• Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
• Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
• Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
• Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
• Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
• Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

CHICKEN AND MUSHROOM POT PIE

Steps:

• Preheat oven to 350 degrees.
• Cut 3 (4") circles of dough using a bowl or ramekin as a guide.
• Place dough circles on a baking sheet coated with cooking spray.
• Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoons salt.
• Pierce top of dough circles with a fork.
• Bake dough at 425 degrees for 8 minutes or until golden.
• Combine flour, sage, 1/4 teaspoons salt, and pepper in a zip-top plastic bag; add chicken.
• Seal bag, and toss to coat.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken mixture; cook 5 minutes, browning on all sides.
• Stir in water, scraping pan to loosen brown bits.
• Stir in vegetables, mushrooms, and soup; bring to a boil.
• Reduce heat, and cook for 10 minutes.
• Spoon 1 cup chicken mixture into each of 3 (1 cup) ramekins or bowls; top each serving with 1 pie crust.

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.

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP

Steps:

• Preheat oven to 350°F.
• Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
• In a medium bowl, combine condensed soup and half and half.
• Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
• Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

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.