Brush with an egg wash and bake until golden brown. Once the chicken breasts have cooled enough to handle, then use your fingers to shred the chicken evenly. The perfect comfort food, this golden puff pastry pie is filled with a creamy chicken mushroom filling with peas and corn. Puff Pastry Pie is the best pie, especially when stuffed full of Chicken, Ham, Mushroom and a tasty white sauce! 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. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. Your email address will not be published. Giveaway!! This uses a bottom and top crust, and let’s be honest, more crust is always a good thing! The puff pastry should be thawed before using, but I find that it thaws very easily on the counter in 30 minutes or so. 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. Boil uncovered for 20 minutes or so until chicken is cooked through. Heat oven to 425°F On a floured surface, roll the pastry to 1/4in thick. Turn off the heat, remove chicken breasts to a plate. 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 … Sauté another 2-3 min or until mushrooms soften slightly. Prepare the chicken and make the stock: boil the chicken breasts with some aromatics until fully cooked, cool and shred while reserving the water to use in the sauce. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Place the chicken breasts in a large saucepan. Don’t worry if it tears a little, you can patch up any cracks with extra dough. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime favourite. The sauce manages to be so creamy without using any cream at all. First, you’ll melt the butter in a medium saucepan, then stir in the flour to make a roux, whisking in the chicken broth and milk till the roux starts to thicken. Let it rest for 5-10 minutes before cutting into it, then enjoy warm. I’m absolutely addicted. Notify me of follow-up comments by email. Freezable (filling only, whole pie if using fresh pastry), Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Set aside to cool slightly while you prepare the filling. Big hit! This is just what you need on a cold night. Mix to combine. You’ll probably have a little tiny bit of puff pastry dough left over, which you can cut cute little shapes out of to decorate. Good Food DealReceive a free Graze box delivered straight to your door. So flavorful and comforting, my family gobbled this up. 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. She makes the most delicious chicken pie, that would make my sister and I so happy when she would make it on our visits. Add the shredded chicken, corn and peas. Roll out one sheet of puff pastry to the size of a 9×13 inch pan. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown. Heat the oven to 220C/200C fan/gas 7. Heat the oven to 220C/200C fan/gas 7. I made very amateur leaves and a twisted dough border to line the edges of the pan with. Chicken and mushroom pie! Fry for 5 mins until crisp. It’s enhanced with diced onion and garlic, and simple seasoning like thyme and oregano, salt, and a pinch of nutmeg. Here’s How you Make it. Tag two friends to win a sushi, @ashasbahrain is apparently an institution in Bahr, Cozy and comforting new Italian restaurant @cafefa, Happy Turkey day!! This Chicken Mushroom Pie is perfection! It’s always brought us so much joy! One, it gives us quick homemade chicken stock which infuses so much flavor into the sauce. Leftover pie tastes delicious! chicken stock (from boiling the chicken in this recipe). Will make again for sure! Once hot, add the diced onion and sauté for 5 min or so until softened. You'll have a thick and creamy filling. Your photos have my stomach growling so I guess I know I’m making for dinner tonight! Whisk until thickened and combined, around 5-7 minutes. https://www.goodtoknow.co.uk/recipes/chicken-and-mushroom-pie Not only is this more convenient, but I could really argue that it’s tastier than traditional pie crust chicken pies. Sprinkle the mozzarella cheese evenly on top. Preheat the oven to 400 degrees, then grease a round pie dish and pat one piece of puff pastry into the greased pie dish and set aside as you make the rest.. Bake for 20-25 minutes until the pastry has risen and is dark golden. Chicken and mushroom pie! Assemble: Pour chicken filling onto the pre-baked crust, scatter the shredded mozzarella cheese on top, then top with the second puff pastry lid. I like to very lightly flour the surface that I’ll be rolling out the dough on to avoid it sticking. Make the sauce: Sauté the onion, garlic, mushrooms and seasoning in some butter, sprinkle flour on top and add milk and chicken stock. Its actually my favourite. We make sure that the bottom crust isn’t gummy or doughy by doing a quick blind bake before filling the pie. www.thislittlehome.co.uk/recipe-chicken-and-mushroom-puff-pie Prepare the soup. A true classic. I went to the, Taco Tuesday done right!! In a separate pot, add the butter and heat on medium heat. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool. It’s also much less work than pan frying chicken chunks. Bring to a boil, then scoop off any foam that forms on the surface. Add the garlic, mushrooms, thyme or oregano, nutmeg and salt. The puff pastry is golden and flakey, and soaks in all the flavor from the filling so well. My chicken and mushroom pie is proper comfort food. Gently press the edges with your fingers and trim with a sharp knife. Pour the pie mixture into a pie or baking dish and allow to cool for around 10 minutes. Required fields are marked *. Store it tightly covered in the fridge, and preheat in the oven or microwave within 3-4 days. Set aside. This would be great frozen, and would last 4-6 months in the freezer. Heat the oil in a large, non-stick frying pan. Sprinkle the flour onto the mushrooms, then add the milk and chicken stock (from the pot of water you boiled chicken in). For one, most chicken pie recipes use only a single crust, where the filling is topped with crust. I’m always looking at tapping into more savoury pie recipes. Second, I find it much more pleasant to eat shredded chicken that combines seamless into the creamy sauce instead of big chunks of chicken. Instead of big chunks of chewy chicken, boiling the chicken breasts and shredding them accomplishes several things. I use ready rolled pastry for a speedy dinner or make my own puff for a luxurious feast centerpiece. Place the sheet of puff pastry over the top and press firmly down around the edges. Recipe from Good Food magazine, March 2006. New! Also, the dough in this chicken mushroom pie is a very easy ready made puff pastry dough. Bring to the boil, then simmer for 30 mins. Keep the stock, we'll use this in the sauce! Brush with beaten egg, then lift the rest of the pastry over the pie… Remove from the heat, add the shredded chicken in as well as the frozen corn and peas. Besides this, adding a little frozen corn and peas, two other vegetables that go great with chicken (no need to thaw) gives more texture and interest to this. Keep cooking on medium heat while whisking, 5-7 minutes or until thickened to a gravy consistency. You may need to do this in two batches, depending on the size of your pan. Transfer the dough to the pan, prick all over with a fork, then add some weight to the dough by either placing a smaller sized pan on top of the larger pan, or adding some parchment paper and filling with dried beans, rice or pie weights. A true classic. Trim any excess dough, and If you you can use that to make puff pastry shapes like leaves or ropes to line the pan with. https://www.goodtoknow.co.uk/recipes/chicken-and-mushroom-pie Cover with water until chicken is submerged. Place the sheet of puff pastry over the top and press firmly down around the edges. This recipe for Mushroom Chicken Pie A La Madeleine is inspired by that dish, a puff pastry pocket filled with chicken and mushrooms and smothered in a mushroom cream sauce. Mushrooms and chicken are the perfect pairing. Serve with creamy mashed potatoes. This comforting chicken mushroom pie is DELICIOUS. Cut off any excess and brush with beaten egg. As mentioned above, adding the homemade chicken stock really finishes the sauce off perfectly. Just the right amount of flour, butter and milk give all the thickness and richness that we need. You probably won't need all of it. 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 … Blind bake the crust: 15 minutes or so until light golden brown and set. The shredded chicken in as well as the frozen corn and peas instead of chunks... To glaze, then lift the chicken in this recipe ) stock ( boiling! 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Mailing list and get interesting stuff and updates to your email inbox turn the! 425°F on a floured surface, roll the pastry to the, Tuesday... In this recipe ) to the size of your pan minutes until the pastry to the size your... Pie is proper comfort food, this golden puff pastry over the top and press firmly down around edges. Isn ’ t even have to cut the chicken filling onto the baked puff pastry over top! Fridge, and let ’ s be honest, more crust is always a good thing much!
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