CHICKEN AND MUSHROOM PIE WITH SHORTCRUST PASTRY
This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal.
Provided by BBC Food
Categories Main course
Yield Serves 3-4
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
- Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
- Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
- Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
- Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
- Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
CREAMY CHICKEN AND MUSHROOM PIE
A yummy chicken and mushroom pie that everyone will love.
Provided by Alex_crozzy
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
- Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
- Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
- Bake in the preheated oven until pastry has browned, 10 to 15 minutes.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g
CHICKEN AND FIELD MUSHROOM PIE
Chicken with mushrooms is a match made in heaven in this superb, suitable-any-time sort of pie. Kids also love it!
Provided by English_Rose
Categories Savory Pies
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set the oven to 375°F.
- Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
- Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
- Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
- Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
- Season the flour really well and add to the pan, stirring well to incorporate all the juices.
- Add the Dijon mustard, stir again and then slowly pour in the stock.
- Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
- Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
- Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
- Meanwhile, add the crème fraiche to the chicken and stir really well.
- Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
- Bake for 15-20 minutes, until the potatoes are golden and brown.
- Serve with buttered greens or peas.
Nutrition Facts : Calories 705.7, Fat 36.5, SaturatedFat 17.2, Cholesterol 186.9, Sodium 362.5, Carbohydrate 46.5, Fiber 5.4, Sugar 5.1, Protein 36
SAVORY CHICKEN AND MUSHROOM PIE
I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.
Provided by kikikim
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
- Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
- Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 24.1 g, Cholesterol 96.9 mg, Fat 30.8 g, Fiber 2 g, Protein 18 g, SaturatedFat 12.7 g, Sodium 528.4 mg, Sugar 1.7 g
CREAMY CHICKEN AND MUSHROOM PIES
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
- Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
- Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
- Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
- When ready to serve, toss the lettuce and chives into the dressing.
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CHICKEN AND MUSHROOM FIELD PIE RECIPE RECIPE | GOOD …
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Main-Course
- 1. Heat half the olive oil in a large frying pan over high heat and fry the speck (or bacon) until lightly browned. Remove from the pan and set aside. Season the chicken thighs well with salt and pepper and fry in batches until lightly browned, then remove from the pan and set aside.
- Add the remainder of the oil to the pan as well as the onion and garlic and fry until lightly browned, then add the mushrooms and fry for about five minutes, until browned. Add the flour and stir well. Add the white wine and stock and return the chicken and speck to the pan. Simmer for 5-10 minutes until thickened. Allow to cool to room temperature.
- 2. For the shortcrust pastry, combine the flours, salt and butter in a food processor and process until they resemble coarse breadcrumbs. Add 1-2 tablespoons of cold water a little at a time and pulse until the mixture comes together in a mass. Lightly knead a few times to form a consistent dough, wrap in cling film and refrigerate for 20 minutes.
- 3. Heat your oven to 220C. Roll the pastry out on a lined baking sheet to around 5mm thickness. Place the cooled filling in the centre and roughly fold the edges of the pastry up around the edges of the pie, slightly overlapping the top. Brush the pastry with beaten egg and bake for around 25 minutes until the pastry is nicely browned. Allow to cool slightly.
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