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
- Pre-heat the oven to 200C/400F
- Grease a pie dish.
- Place both flours and the fat into a large mixing bowl and rub the fat into the flour until it resembles breadcrumbs.
- Add the water gradually, and mix to a dough.
- Cover the dough with cling film and place in to the refrigerator to cool.
- Place the oil into a frying pan along with the chicken, mushroom and onion. Fry until the chicken turns white and the onion softens.
- Gently warm the butter in a saucepan.
- Stir in the flour to make a roux, and cook for a minute.
- 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.
- Add the sage and mustard, then season to taste.
- Warm over a medium heat stirring constantly until the sauce thickens.
- As the sauce begins to thicken, remove from the heat and stir in the chicken and onion.
- Take the pastry out of the refrigerator. Dredge flour onto the surface then divide the pastry into 2 equal portions.
- Use a rolling pin to roll out one of the pastry portions, (turning periodically to avoid it sticking) to approximately 5mm thickness.
- Use the rolling pin to help lift the pastry from the surface and place it over the pie plate.
- Trim off the excess from the edges.
- Spoon the chicken filling into the centre of the pie dish and spread out evenly.
- Repeat the rolling for the second portion of pastry.
- 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.
- Trim off the excess pastry from the edges, place a hole in the middle of the pastry lid to allow the steam to escape.
- 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.
- 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.
- 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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