Savory Chicken And Mushroom Pie Recipes

CHICKEN AND MUSHROOM PIE

Steps:

• Heat 1 tablespoon of oil in a large frying pan over medium-high heat for 2 minutes. Add half of the mushrooms and cook until they are soft but not mushy, stirring frequently. Repeat with the remaining mushrooms.
• Heat 1 tablespoon of oil in the skillet over medium-high heat, then cook the onions until they are golden brown, stirring frequently. Lower the heat to medium once the onions begin to soften. Add the garlic and cook for 1 minute.
• Add the dried spices to the aromatics and cook for 1 minute, stirring constantly. This will bring out the flavors of the herbs and spices.
• Deglaze the pan to remove the brown fond from the bottom by pouring in the white wine. Use a wooden turner to scrape the fond off of the pan, adding more wine as needed. Spoon the aromatics into a bowl and set aside.
• Heat the oil in the same skillet over medium heat. Add the flour to make a roux, and whisk constantly for 2 minutes to remove the raw flour taste.
• Slowly whisk in the stock and the milk, making sure the sauce is smooth, then bring it to a simmer. Cook until thickened, whisking frequently.
• Turn the heat to low and stir in the cooked aromatics, mushrooms, chicken, and peas. Gently simmer for 10 minutes, then adjust seasonings to taste. Set aside the filling to cool and stir in the lemon juice.
• Preheat the oven to 400°F and put a rimmed cookie sheet in to preheat.
• Roll out half of the shortcrust pastry on a lightly floured surface, then line a 9-inch pie plate with it. If you're using a pie bird, place it in the center of the pie, then add the filling around it. If not, simply spread the filling in the pastry-lined dish.
• Brush the rim of pastry with beaten egg, then roll out the remaining pastry to make a lid. Place it on top of the pie, then cut off the excess pastry and crimp the edge to seal. Brush the top with beaten egg and cut a few vent holes.
• Bake at 400°F for 40-45 minutes, or until well browned. Let it cool on a wire rack for 45 minutes before serving to allow the filling to set.
• Cut in slices and serve hot with mashed potatoes and mushy peas.

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.

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.

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.