Chicken and mushroom pie
Chicken and mushroom pie

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken and mushroom pie. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This chicken pie recipe is easy and delicious. Find more dinner inspiration at BBC Good Food. This comforting, creamy chicken pie uses ready-made pastry for a quick and easy mid-week meal. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture.

Chicken and mushroom pie is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chicken and mushroom pie is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have chicken and mushroom pie using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken and mushroom pie:
  1. Take 3 leeks, washed, whites sliced, green tops saved for stock (or compost!)
  2. Make ready 250 g mushrooms (I use whole brown button)
  3. Take 150 g bacon, thinly sliced
  4. Make ready 250 g leftover roast chicken, chunks
  5. Make ready 500 ml chicken stock, fresh or stock cube
  6. Prepare 1 piece shortcrust pastry or 4 pieces of filo pastry
  7. Prepare 3 heaped tbsp of plain flour
  8. Prepare Few sprigs of thyme, leaves removed
  9. Get Knob butter
  10. Prepare Trickle of oil
  11. Prepare Egg to glaze

The outside is usually a full top and bottom crust. My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime Stir in a squeeze of lemon juice to balance the flavours, and spoon the chicken mixture out into the baked pie shell. Brush the edges with egg. · This chicken and mushroom pie recipe is the ultimate comfort food.

Steps to make Chicken and mushroom pie:
  1. Add the oil to a large, hot pan and fry the bacon until brown (not burnt!) and the fat has rendered down.
  2. Remove the bacon out of the pan, leaving a little fat and add a knob of butter. When melted, add the leeks and sweat on a low heat for 5-10 minutes until they are soft and collapsed.
  3. Add the mushrooms and turn up the heat to get all the water out of the mushrooms and stir occasionally so that the leeks can’t stick. When the water has evaporated after 5 or 6 minutes, brown slightly, then add the bacon back to the pan.
  4. Add the flour, stir, and cookout for a few minutes. Add the stock and stir to make a lovely gravy. Add the thyme, chicken (any other leftovers bits from the roast like pigs in blankets or stuffing!) and simmer for 10-15 minutes until thick and heated through.
  5. Place a sieve over a medium pan and place the chicken mixture into the sieve, so as to extract the gravy into the pan. Lightly press your chicken mixture to get most of the gravy out, so that it isn’t too wet and make the pastry soggy.
  6. Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time.
  7. Take the pastry out of the fridge and lay it out. Cut a few strips of 1cm thick pieces of pastry off the edges of the pastry sheet (if using shortcrust). Wet the edge of the pie dish with water and stick the strands to the dish as a base to set the lid on. Press gently to fix.
  8. Brush these bits of pastry on the dish with water and place the whole piece of pastry on top. Press down gently. Use a knife to cut off the excess pastry and if you want, save the extra bits to make jam tarts!!
  9. Crimp the edge of the pie with the end of the knife. Brush with beaten egg, and poke 2 holes in the top to let the stream out.
  10. Place in a preheated oven (180 degrees) for about 25 minutes (35 if the mixture was cold), being careful that the top doesn’t brown too quickly. It will sit quite happily for 10 minutes on the work surface when cooked.
  11. Reheat the gravy, dish up the pie with seasonal greens and enjoy!

Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime Stir in a squeeze of lemon juice to balance the flavours, and spoon the chicken mixture out into the baked pie shell. Brush the edges with egg. · This chicken and mushroom pie recipe is the ultimate comfort food. I tried to replicate them and they said it tasted even better than the store bought. This chicken and mushroom pie is a great comfort food option all year round. It'll keep you warm in the colder, winter months and will keep you fuller for longer in the spring sunshine.

So that’s going to wrap it up with this special food chicken and mushroom pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!