Elegant Country Chicken And Wild Mushroom Pie Recipes

CHICKEN AND WILD MUSHROOM PIE

Steps:

• For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add the mushrooms, then stir in the soured cream until well combined. Set aside to cool. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

ELEGANT COUNTRY CHICKEN AND WILD MUSHROOM PIE

Steps:

• Preheat oven to 400. In saucepan, mix milk and cream of chicken soup. Beat until smooth. Whisk over medium heat until just begins to boil. Remove from heat and set aside. Spray heavy skillet with butter cooking spray and heat over medium heat. Add mushrooms. Sauté until brown and crispy. Remove from skillet. Spray pan again. Add onions, carrots and celery. Sauté until onions are tender. Whisk sherry and parsley into milk mixture. Season to taste with salt and pepper. Add mushrooms and onion mixture. Add chicken. Mix well. Divide into individual, ovenproof dishes. Sprinkle liberally with thyme. Top with phyllo scraps to cover. Spray with butter cooking spray. Bake 25-30 minutes.

COUNTRY CHICKEN AND MUSHROOM POT PIE

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.

CREAMY CHICKEN AND MUSHROOM PIES

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.

WILD MUSHROOM PIE

Steps:

• FOR CRUST:
• Mix flour and salt in medium bowl.
• Add butter and rub with fingertips until mixture forms coarse meal.
• Mix in enough water by Tbsp to form moist clumps.
• Gather dough into ball; flatten into disk.
• Wrap in plastic and chill until firm, about 45 minutes.
• (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
• Transfer to 9-inch glass pie plate; crimp edges.
• Refrigerate 30 minutes.
• Preheat oven to 375 F.
• Line pie crust with foil.
• Fill with dried beans or pie weights.
• Bake 10 minutes.
• Remove foil and beans.
• Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
• FOR FILLING: Place porcini in small bowl.
• Add enough hot water to cover.
• Let soak 30 minutes.
• Drain mushrooms.
• Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
• Add porcini and saute 2 minutes.
• Season to taste with salt and pepper.
• Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
• Season with salt and pepper.
• Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
• Bake until center is set, about 40 minutes.
• Transfer to rack and cool slightly.
• Garnish with parsley.
• Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced