Chicken and mushroom pie
Chicken and mushroom pie features tender chicken and earthy mushrooms in a creamy sauce, all wrapped in flaky puff pastry. It's a comforting dish, perfect for family dinners.
Cook time 45 min
Prep time 12 min
Ingredients:
2 tbsp olive oil6 chicken breasts
2 cups mushrooms
1 onion
1 garlic clove
3.50 tbsp butter
2 tbsp all-purpose white wheat flour
10 fl oz milk (1% fat)
1 cup chicken broth
1 dash salt
1 dash black pepper
1 tbsp ground nutmeg
1 tbsp fresh parsley
18 oz puff pastry
1 egg
Chicken and mushroom pie is a comforting and hearty dish that combines tender chicken breasts, earthy mushrooms, and a creamy sauce all encased in a flaky puff pastry crust. It's perfect for a family dinner or a special occasion. The rich flavors of chicken, combined with the savory mushrooms and a hint of nutmeg, make this pie a real crowd-pleaser.
Instructions:
- Preheat your oven to 375°F (190°C).
- Dice the chicken breasts into bite-sized pieces.
- Slice the mushrooms, mince the onion, and finely chop the garlic.
- In a large skillet, heat 2 tbsp of olive oil over medium heat.
- Add the diced chicken breasts and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the mushrooms, onion, and garlic.
- Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
- Push the vegetables to the side of the skillet and add 3.5 tbsp of butter to the center.
- Once the butter is melted, stir in 2 tbsp of all-purpose flour and cook for 1-2 minutes until the mixture becomes a light roux.
- Gradually whisk in the 10 fl oz of milk and 1 cup of chicken broth until the mixture is smooth and begins to thicken.
- Return the cooked chicken to the skillet.
- Season with a dash of salt and black pepper to taste.
- Add 1 tbsp of ground nutmeg and the fresh parsley.
- Stir everything together and let simmer for 5 minutes to combine flavors. Remove from heat.
- On a lightly floured surface, roll out the puff pastry.
- Line a pie dish with half of the puff pastry, making sure there is some overhang around the edges.
- Pour the chicken and mushroom filling into the pie dish.
- Cover with the remaining half of puff pastry, pressing the edges together to seal.
- Trim any excess pastry and create a few small slits in the top to allow steam to escape.
- Beat the egg in a small bowl and brush it over the top of the puff pastry to create a golden, glossy finish.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
- Allow the pie to cool for a few minutes before serving.
- Slice and enjoy your delicious chicken and mushroom pie!
This chicken and mushroom pie is a delicious and satisfying meal that's sure to be a hit at any dinner table. With its flaky crust and creamy filling, it offers a perfect balance of textures and flavors. Serve it with a side of steamed vegetables or a fresh garden salad for a complete and nourishing meal. Enjoy your homemade chicken and mushroom pie!
Chicken and mushroom pie FAQ:
Bake the chicken and mushroom pie in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the pastry is golden brown and crispy.
The chicken should be browned and cooked through after about 6-8 minutes in the skillet. You can also check that it reaches an internal temperature of 165°F (74°C) for safety.
Yes, you can substitute puff pastry with shortcrust pastry or pie crust, but the texture and flakiness will differ from the original recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven to maintain the pastry’s crispness.
You can substitute chicken broth with vegetable broth or homemade stock for a different flavor profile, but avoid using water as it won't provide enough taste.
Tips:
- For a richer flavor, consider using a mix of different types of mushrooms such as cremini, shiitake, or portobello.
- Ensure the chicken breasts are fully cooked before mixing them with the mushroom sauce to avoid any undercooked poultry in your pie.
- If you prefer a thicker sauce, you can add an extra tablespoon of flour to the mixture.
- Allow the filling to cool slightly before placing it in the pastry to prevent the pastry from becoming soggy.
- Brush the top of the puff pastry with a beaten egg to achieve a glossy, golden-brown finish.
- You can prepare the pie filling a day ahead and refrigerate it. Assemble the pie with the puff pastry just before baking.
- Feel free to add other vegetables like peas or carrots to the filling for added texture and flavor.
Nutrition per serving
4 ServingsCalories 1320kcal
Protein 90g
Carbohydrates 70g
Fiber 3.14g
Sugar 7g
Fat 80g
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