Chicken and Mushroom Pie
Casserole
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This chicken and mushroom pie is a comforting classic, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit with the family. The combination of tender chicken, savory bacon, and earthy mushrooms in a creamy sauce is simply irresistible. The flaky puff pastry crust adds the perfect finishing touch. It's a hearty and satisfying meal that's sure to please everyone at the table. While it takes a little time to prepare, the results are well worth the effort. This pie is especially delicious in the autumn when mushrooms are at their peak.
Ingredients (11 ingredients)
-
1 tbsp vegetable oil
-
8 piece skinless boneless chicken thighs
-
8 slice smoked streaky bacon
-
1 piece onion
-
250 g baby button mushrooms
-
1 handful thyme
-
2 tbsp plain flour
-
400 ml chicken stock
-
200 ml milk
-
500 g fresh puff pastry
-
1 piece egg
Preparation (6 steps)
Prepare Chicken
Heat the vegetable oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and set aside.
Cook Bacon and Vegetables
Tip the bacon pieces into the pan and fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min. Remove from heat.
Combine Ingredients
With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
Simmer Filling
Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
Prepare Pastry
Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
Bake the Pie
Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Finished cooking? Great! 🎉
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Created by
Amelia Davis
8
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0
Kochbücher
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Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
- Eggs
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