Chicken and Mushroom Pie is a modern British recipe for a classic pie of chicken, wild mushrooms, celery, leeks and carrots in a cream base. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken and Mushroom Pie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Chicken and mushroom pot pie with a flaky pastry crust shown with a wedge removed to reveal the filling
This is a true classic, this time made with mixed wild mushrooms. Of course, it can be made with just ceps, any Agaricus species (or a blend), oyster mushrooms and farmed mushrooms.
Ingredients:
50g butter
4 tbsp plain flour
900ml hot chicken stock
90ml single cream
salt and freshly-ground black pepper, to taste
4 chicken breasts
1 tbsp olive oil
2 garlic cloves, peeled and crushed
1 large onion, peeled and chopped
2 celery sticks, diced
2 leeks, trimmed and cut into thick rounds
4 carrots, peeled and sliced
400g mixed wild mushrooms, trimmed and halved
500g pack puff pastry
1 egg, beaten with 1 tbsp milk, to glaze
Method:
Pre-heat your oven to 180°C (Gas Mark 4).
Now begin by preparing the velouté sauce. Melt half the butter in a saucepan. Scatter over the flour and beat into the butter with a wooden spoon until smooth. Now cook, stirring constantly, over low heat for 2–3 minutes until the roux has coloured slightly.
Whisk in the stock until well incorporated, bring to a simmer and continue cooking, whisking constantly, until smooth and thickened. After 10 minutes, take off the heat then strain through a fine-meshed sieve then stir in the cream and season to taste.
Pour the resultant velouté sauce into a shallow pan and use to poach the chicken breasts over low heat for 15–20 minutes, or until cooked through. Remove the chicken from the velouté (reserve the sauce) and set aside to cool slightly before dicing.
Heat together the oil and remaining butter in a large frying pan. Use this to fry together the onion, celery, leeks and carrots for 5 minutes, until slightly softened. Now add in the mushrooms, diced chicken and velouté sauce. Stir to mix everything together then pour into a 20cm diameter pie dish.
Roll out the puff pastry on a lightly-floured work surface then use to top the pie, trimming off any excess. Brush with the egg and milk mixture to glaze then cut two slashes as steam holes. Transfer to the centre of your pre-heated oven and bake for 45 minutes, or until the pastry is nicely puffed up and golden.
