Chicken Mushroom Spud Pies Recipes

CHICKEN AND MUSHROOM SPUD PIES (TWICE BAKED POTATOES)

Steps:

• Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
• Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
• Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
• Season to taste, then stir in the chicken and parsley.
• Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
• Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
• Serve with green veg or a salad.

CHICKEN & MUSHROOM SPUD PIES

Steps:

• Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.
• Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat oven to 350 degrees F.
• In a paper or plastic freezer bag, combine flour, paprika, salt and pepper; add chicken and shake to coat and season all the pieces.
• Heat oil in a large skillet over high heat; add seasoned chicken and brown well.
• Remove chicken and set aside; add onion and leek to pan and brown quickly.
• Remove onions and add mushrooms and herbs to pan; cook until softened, then remove from skillet.
• Add wine and half and half to skillet and boil 1 minute or until it begins to reduce and thicken.
• Return chicken, onions, and mushrooms; add stock, bring to a boil, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 3 minutes.
• Let chicken mixture cool, then spoon into 4 ramekins or pie plates; cut puff pastry into circles slightly larger than ramekins or pie plates.
• Brush the edges of the circle with some of the egg mixture (wash) and press down over ramekins to form a tight seal; brush pastry tops with egg wash.
• Place in oven and cook until pastry is golden brown, about 15 minutes.