Chicken and mushroom pie is a true classic! Buttery mushrooms, fresh thyme, spring and dry onions and creamy chicken all snuggled under a buttery puff pastry lid and baked to golden perfection.
Get out your favourite pie dish, warm up the oven and get ready to make a quick, easy chicken mushroom pie that won’t take up your day. What makes it quick is the puff pastry as a crust rather than the traditional shortcrust.
If you have pie leftovers, it can easily be frozen for another day… but that’s only if there is any left!
INGREDIENTS Filling:
3 tablespoons butter
4 skinless boneless chicken thighs cut in cubes
2 cups chopped white mushrooms
2 cups chopped dry onions
1/2 cup chopped spring onions
1⁄2 teaspoon salt
fresh ground black pepper
handful of thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
2 eggs
CRUST
2 1⁄2 cups all purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 cup butter
1 cup yogurt
flour, for coating the dough and board for rolling
GLAZE
1 egg
1 tbs milk
INSTRUCTIONS:
for the filling:
Heat the butter in a large, non-stick frying pan
Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally
Lift the chicken onto a plate and tip the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour
Tip the flour into the pan and cook, stirring, for 1 min
With the pan off the heat, gradually stir or whisk the chicken stock, followed by the milk, then add the chicken back to the pan
Bring to the boil, then simmer for 30 mins
Leave to cool
INSTRUCTIONS:
for the Pie Crust:
Combine the flour, baking powder and salt in a large mixing bowl
Cut in the butter just enough to achieve a crumbly mix
Stir in the yogurt to form a soft dough
Generously dust the dough with flour and form into a ball
Refrigerate for at least 30 mins
Assemble the Pie:
Pre heat oven to 180C
On a heavily floured surface, roll out 2/3 of the dough to fit a pie plate
Trim the edges
Fill with the mushroom mix
Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide
Weave the strips into a lattice over the filling
Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute
For the glaze, beat the egg and milk
With a pastry brush, thoroughly coat the pie crust
Bake the pie for 25-35 minutes, until the crust is puffy and golden
Notes:
1. It is better to serve the pie immediately or within hours after baking. I would not bake them very much in advance.
2. The leftovers will keep refrigerated for a couple of days. They will still taste good, but the puff pastry will go rather soggy.
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