Sometimes you just want a quick and easy pie that feels like a big hug. And this Chicken & Mushroom Pie is all that and more. A creamy chicken and mushroom filling, packing an umami punch, topped with puff pastry that’s cooked to golden, flaky perfection.
Ingredients:
- 1kg boneless cubed chicken thigh
- Olive oil
- 4 cloves garlic crushed
- 3 medium onions diced
- 500g mushrooms
- 2 tsp parsley
- 3/4 tsp black pepper, garlic granules
- 1/2 tsp smoked paprika, rosemary, oregano, garam masala (optional)
- 1.5 tsp thyme
- 50g butter
- 4 heaped tbsp flour
- 350ml chicken stock with 1 cube
- 500 ml warm milk
- 1 sheet puff pastry
- Egg wash
Method:
– Saute the onions and garlic with a little bit of salt over a medium heat, until soft.
– Add diced chunks of mushrooms and cook until juices of the mushrooms are released.
– Turn up the heat, add the chicken and cook on a high heat for 5 minutes or until the chicken changes colour.
– Cover and simmer for 5 minutes until the chicken juices are released.
– Uncover, turn up the heat and add the herbs and spices. Make sure to mix in thoroughly and stir often.
– Cover again and simmer for about 5 minutes. This will allow the chicken to absorb all the flavours well.
– Uncover, turn up the heat and cook until the juices start to dry.
– Add in the butter, mix well, then add the flour. This should look stick well to the chicken.
– Pour in the stock and bring to a boil, stirring frequently.
– Now add the warm milk, bring to a boil and simmer for about 5 mins. The filling is ready.
– Layer the filling at the bottom of a baking dish, cover with a sheet of puff pastry, sealing to the dish with your fingers. Cut off any excess pastry, then crimp the edges of the pie with a fork.
– Brush with egg wash. I do this twice.
– Bake in the oven at 180 for 30 minutes or until golden brown. You can alternatively turn up to 200 for the last 10 minutes of cooking time.
– Let the pie cool for 30 minutes before cutting into it, for best results.
Tips:
– Chicken thigh is better to use for this dish, although you can use breast if you prefer.
– You can also use double cream in place of the milk, but I feel milk gifts a more saucy filling.
– For the egg wash, brush on first all over the puff pastry, then go back over it again with the egg wash to give a deep golden colour.
– Cooking the mushrooms at the beginning with the onions and garlic, enhances the flavour before adding the chicken.