Chicken And Mushroom Puff Pie Recipes

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, 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 minute With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 minutes Spoon the filling into a large pie or baking dish (approx 8 x 12in) with a lip and leave to cool.
• Heat oven to 425°F On a floured surface, roll the pastry to 1/4in thick. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help.
• Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add 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 in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

CREAMY CHICKEN AND MUSHROOM PIE

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.

SAVORY CHICKEN AND MUSHROOM PIE

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.