Chicken and mushroom pies
This Chicken and Mushroom Pie features tender chicken and earthy mushrooms in a creamy sauce, topped with buttery mashed potatoes. It's a comforting dish that's baked until golden brown, perfect for any occasion.
Cook time 45 min
Prep time 35 min
Ingredients:
3 potatoes2 tbsp butter
1/2 cup light sour cream
1 tbsp mustard
2 tsp olive oil
1.50 lb chicken breasts
1 leek
1 cup mushrooms
1/2 cup white wine
1 tbsp all-purpose white wheat flour
1 cup chicken gravy
Welcome to a comforting and hearty Chicken and Mushroom Pie recipe that is perfect for any meal. With tender chicken breasts, flavorful mushrooms, and a creamy, rich sauce, this dish is sure to be a hit at your dinner table.
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and cut the potatoes into small chunks.
- Place them in a large pot, cover with water, and bring to a boil.
- Cook until the potatoes are tender, about 15 minutes.
- Drain and return the potatoes to the pot.
- Add 2 tbsp of butter and mash until smooth. Mix in 1/2 cup light sour cream and 1 tbsp mustard, and season with salt and pepper to taste. Set aside.
- Heat 2 tsp of olive oil in a large skillet over medium-high heat.
- Add diced chicken breasts and cook until golden brown and no longer pink in the middle, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add sliced leek and mushrooms. Cook until the leeks are soft and the mushrooms are browned, about 5 minutes.
- Sprinkle 1 tbsp flour over the vegetables and stir well to combine.
- Pour in 1/2 cup white wine, stirring constantly until the liquid has reduced by half and thickened slightly.
- Stir in 1 cup chicken gravy. Return the chicken to the skillet and let the mixture simmer for 5 minutes, until thick and bubbly.
- Spoon the chicken and mushroom mixture evenly into individual pie dishes or a large baking dish.
- Top with the mashed potatoes, spreading them to cover the filling completely. Use a fork to create a pattern on top if desired.
- Place the assembled pies in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbling.
- Let the pies cool for a few minutes before serving. Enjoy your delicious chicken and mushroom pies with a side of your favorite vegetables or a crisp salad!
There you have it, a delicious Chicken and Mushroom Pie that's sure to warm your heart and satisfy your taste buds. Whether it's a family dinner or a special occasion, this recipe will surely make a lasting impression. Enjoy your meal!
Chicken and mushroom pies FAQ:
Bake the assembled Chicken and Mushroom Pies in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are golden brown and the filling is bubbling.
The chicken should be golden brown and no longer pink in the middle. It should reach an internal temperature of at least 165°F (74°C) for safety.
Yes, you can prepare the filling and mashed potatoes ahead of time. Assemble the pies and refrigerate them until you're ready to bake, but ensure to bake them within a couple of days for the best quality.
You can substitute white wine with chicken broth or a mixture of lemon juice and water for a non-alcoholic version. However, this may slightly alter the flavor.
You can use individual pie dishes or a large baking dish, depending on your preference. If using a large dish, ensure it is appropriately sized to hold all the filling and mashed potatoes.
Tips:
- For a richer flavor, try using a mix of different mushroom types like cremini, shiitake, or button mushrooms.
- You can make the filling a day ahead and store it in the refrigerator. This will save you some time when you're ready to bake the pies.
- If you prefer a thicker sauce, you can add an extra tablespoon of flour or a bit more sour cream.
- For a golden-brown crust, you can brush the top of the pies with a bit of beaten egg before baking.
- Serve the pies with a simple side salad or steamed greens to balance out the richness of the dish.
Nutrition per serving
4 ServingsCalories 520kcal
Protein 45g
Carbohydrates 44g
Fiber 4.86g
Sugar 4.72g
Fat 18g
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