Chicken and Mushroom Pie Recipe

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A wholesome and filling treat lies in store with this rich and creamy chicken and mushroom pie. A real favourite for anyone. The chicken and mushroom pie recipe can be made into a family sized portion as suggested, or can be made into individual portions and frozen to make sure that there’s always a nutritious and filling meal available. Perfect for those budding sports stars, and spectators alike.

Chicken and Mushroom Pie Recipe

Ingredients

For the shortcrust pastry

200g plain flour, plus extra for flouring

100g Wholemeal flour

30g cold lard or Trex, cut into cubes

85g cold butter, cut into cubes

2-3 tbsp cold water

1 egg, beaten

For the Filling:

1 small onion

1 small handful of mushrooms, slices

2 boneless chicken breasts, diced

1tsp oil

For the sauce:

30g butter

30g flour

600ml milk

1 tsp English mustard

1 tsp sage

Salt & pepper to season

  1. Pre-heat the oven to 200C/400F
  2. Grease a pie dish.
  3. Place both flours and the fat into a large mixing bowl and rub the fat into the flour until it resembles breadcrumbs.
  4. Add the water gradually, and mix to a dough.
  5. Cover the dough with cling film and place in to the refrigerator to cool.
  6. Place the oil into a frying pan along with the chicken, mushroom and onion. Fry until the chicken turns white and the onion softens.
  7. Gently warm the butter in a saucepan.
  8. Stir in the flour to make a roux, and cook for a minute.
  9. Add a small amount of milk and mix into the roux. Then gradually add more a little at a time until it turns into a paste. Then add the rest of the milk & stir.
  10. Add the sage and mustard, then season to taste.
  11. Warm over a medium heat stirring constantly until the sauce thickens.
  12. As the sauce begins to thicken, remove from the heat and stir in the chicken and onion.
  13. Take the pastry out of the refrigerator. Dredge flour onto the surface then divide the pastry into 2 equal portions.
  14. Use a rolling pin to roll out one of the pastry portions, (turning periodically to avoid it sticking) to approximately 5mm thickness.
  15. Use the rolling pin to help lift the pastry from the surface and place it over the pie plate.
  16. Trim off the excess from the edges.
  17. Spoon the chicken filling into the centre of the pie dish and spread out evenly.
  18. Repeat the rolling for the second portion of pastry.
  19. Wet the edges of the base pastry, then place the rolled pastry over the top of the pie, running a finger around the edge to create a seal.
  20. Trim off the excess pastry from the edges, place a hole in the middle of the pastry lid to allow the steam to escape.
  21. Using a fork, depress the edges of the pastry to create a trim. You can add leaf patterns made from pastry if you wish for decoration.
  22. Beat an egg, then use a pastry brush to spread the beaten egg over the top of the pie to assist in the browning of the pie and improve its cooked appearance.
  23. Place into the centre of the oven for 40 minutes, or until the pastry is golden brown.

Great served this time of year with creamy mashed potato, carrots, parsnips and butternut squash.

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I was a fat kid, then fat adult. Reached 40 (now 47) and realised life was short and I needed to make changes in order to get the life I wanted.  I followed a healthy eating plan and began to exercise. I then fell in love with feeling good.  I lost 4 1/2 stone which I have managed to keep off and although not slim (size 14 - was 24), I'm now able to take on numerous challenges that I had previously never dreamed possible: I completed a skydive, the Yorkshire 3 peaks and a marathon (6 hours 15). I've just signed up for the 3 national peaks next May. I've been a teacher of Food and nutrition for 20 years and last year retrained in Weight management where I studied Child obesity prevention, behaviour change, pre and post natal nutrition, nutrition for sport and achieved a City and Guilds diploma in Weight Management. I run a weight management group once a week and work with clients 1:1 both online or in person to design weekly food plans which fit around their lifestyles including their physical activity commitments in order that they achieve their optimum performance.  This summer I organised and ran a footy skills club for kids aged 7-14 within the local area with the coaching skills of ex-professional Brazilian player and current Chelsea Youth Coach Gustavo Oliveira. I have just completed a project for the FA working on a healthy eating school project that will be going national later in the academic year. I have produced a publication for youth players aged 12-18 explaining their nutritional needs, pre and post match food choices etc which the FA are currently looking at implementing into their youth development.

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