Chicken and mushroom pie
Chicken and mushroom pie

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken and mushroom pie. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Lift the chicken onto a plate and tip the bacon pieces into the pan. 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. With its flaky and buttery homemade shortcrust pastry and creamy mushroom chicken pie filling, it is a perfect savory pie for lunch or dinner.

Chicken and mushroom pie is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken and mushroom pie is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken and mushroom pie using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and mushroom pie:
  1. Prepare 3 leeks, washed, whites sliced, green tops saved for stock (or compost!)
  2. Get 250 g mushrooms (I use whole brown button)
  3. Take 150 g bacon, thinly sliced
  4. Get 250 g leftover roast chicken, chunks
  5. Take 500 ml chicken stock, fresh or stock cube
  6. Get 1 piece shortcrust pastry or 4 pieces of filo pastry
  7. Take 3 heaped tbsp of plain flour
  8. Prepare Few sprigs of thyme, leaves removed
  9. Get Knob butter
  10. Make ready Trickle of oil
  11. Prepare Egg to glaze

Pour into dish; top with pastry. The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. Serve with a green salad with balsamic vinaigrette and crusty bread. For example, refrigerated pie crust dough is used in place of homemade dough.

Instructions to make Chicken and mushroom pie:
  1. Add the oil to a large, hot pan and fry the bacon until brown (not burnt!) and the fat has rendered down.
  2. Remove the bacon out of the pan, leaving a little fat and add a knob of butter. When melted, add the leeks and sweat on a low heat for 5-10 minutes until they are soft and collapsed.
  3. Add the mushrooms and turn up the heat to get all the water out of the mushrooms and stir occasionally so that the leeks can’t stick. When the water has evaporated after 5 or 6 minutes, brown slightly, then add the bacon back to the pan.
  4. Add the flour, stir, and cookout for a few minutes. Add the stock and stir to make a lovely gravy. Add the thyme, chicken (any other leftovers bits from the roast like pigs in blankets or stuffing!) and simmer for 10-15 minutes until thick and heated through.
  5. Place a sieve over a medium pan and place the chicken mixture into the sieve, so as to extract the gravy into the pan. Lightly press your chicken mixture to get most of the gravy out, so that it isn’t too wet and make the pastry soggy.
  6. Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time.
  7. Take the pastry out of the fridge and lay it out. Cut a few strips of 1cm thick pieces of pastry off the edges of the pastry sheet (if using shortcrust). Wet the edge of the pie dish with water and stick the strands to the dish as a base to set the lid on. Press gently to fix.
  8. Brush these bits of pastry on the dish with water and place the whole piece of pastry on top. Press down gently. Use a knife to cut off the excess pastry and if you want, save the extra bits to make jam tarts!!
  9. Crimp the edge of the pie with the end of the knife. Brush with beaten egg, and poke 2 holes in the top to let the stream out.
  10. Place in a preheated oven (180 degrees) for about 25 minutes (35 if the mixture was cold), being careful that the top doesn’t brown too quickly. It will sit quite happily for 10 minutes on the work surface when cooked.
  11. Reheat the gravy, dish up the pie with seasonal greens and enjoy!

Serve with a green salad with balsamic vinaigrette and crusty bread. For example, refrigerated pie crust dough is used in place of homemade dough. Potpie is a great way to use up leftover chicken or turkey, and that'll shave a few minutes off your cook time, too. Stir the cooked chicken into the cooled mushroom sauce and spoon into the centre of the pie. Moisten the edge of the pastry with water and place the second circle of pastry on top.

So that is going to wrap it up with this special food chicken and mushroom pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!