Chicken and mushroom pie

A creamy, heartwarming meal that is made really easy by using pre-rolled puff pastry.

Chicken and mushroom pie

Servings:	Serves 4
Calories per serving:	361
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	12th November 2013

Best recipe review Tasty! 4.8/5 Not too fiddly, and has lovely gravy. Jerry, aka Chef)

Using the ingredients above, bake two separate 2 person pies on different days, each with half the filling and half a packet of pre-rolled pastry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g (1 lb 2 oz) chicken breasts, skin removed
• 150 g (5.5 oz) button mushrooms, quartered
• 2 tablespoons plain flour
• 1 large leek, washed and sliced
• 1 clove garlic, peeled ad crushed
• 1 large onion, peeled and sliced
• ¼ teaspoon grated nutmeg
• 2 tablespoons melted butter
• ¼ cup chicken stock
• ¼ cup single cream
• Handful of freshly chopped parsley
• Sea salt and freshly ground black pepper

Mise en place

• Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot)
  • If your electric oven has the options of upper, lower, both elements, use the lower element.

Method

1. Melt the butter in a small pan and stir-fry the garlic for a minutes or so. Use little of it to grease a pie dish.
2. Cube the chicken 1.5 cm (1/2") cubes
3. Season the flour with salt, pepper and nutmeg and roll the chicken in the seasoned flour so that it's well coated.
4. Arrange the leeks and onions in the base of the pie dish.
5. Cover with the chicken and mushrooms.
6. Pour the remaining butter and garlic over the chicken pieces.
7. Mix the stock and cream together and pour over the chicken.
8. Roll out the pastry and cover the pie dish, cut a few slashes in the crust to let air out while it's cooking
9. Bake for 1 hour in the middle of the oven.
10. Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.
11. Remove from the oven and allow to rest for 5 minutes before serving.

Serving suggestions

Serve hot with peas and squash mash.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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