James Martin Chicken Mushroom Pie Recipes

JAMES MARTIN'S CHICKEN AND MUSHROOM PIE

Steps:

• Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
• Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in the pie dish.
• Preheat the oven to 220°C/gas mark 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about five minutes or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further three to four minutes.
• Strain the stock, then add to the mushrooms and cook for one minute. Pour in the wine and cream, then bring to the oil, reduce the heat and simmer for five minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
• Cut out a disc of pastry two centimetres wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips.
• Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and brake for 30 to 35 minutes or until the pastry is crisp and golden. Then remove from the oven and allow to cool slightly before serving.

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.