Chicken & Mushroom Pie

A typical British dish, handy for using up leftover roast chicken.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 10 min Cook: 60 min

Ingredients

Chicken breast & thighs 250g
Salt & pepper a little
Mushrooms 200g
Butter 40g
Olive oil 3 tbsp
Garlic 1 clove
Onion (medium) 1
Thyme a little
Flour 2 tbsp
Chicken stock 400ml
Thick double cream 2 tbsp
Puff Pastry sheet 1
Egg 1

Method

1
Cut breast and thigh chicken meat into small pieces and rub with salt & pepper.
2
Put 1 tbsp olive oil in a large frying pan. Fry the chicken for 5 minutes on medium heat. Remove onto a plate and keep aside.
3
In th same frying pan, add 25g butter and 1 tbsp olive oil. Add the sliced mushrooms and finely chopped garlic and fry for 2 minutes.
4
Remove to a bowl. Add 25g butter and 1 tbsp olive oil to the pan and fry the finely chopped onion.
5
When the onion is soft, add the thyme and flour and fry well.
6
Add the chicken stock (made from 1 stock cube) and cream and cook to reduce.
7
Add the chicken and mushrooms back into the pan. When the sauce thickens, turn the heat off.
8
Put the pastry sheet into an oven dish going over the edge. Brush the edges with beaten egg and pour in the chicken and mushroom mixture.
9
Make a pastry lid to fit and score in a criss cross pattern. Cover the pie with the lid and crimp the edges to seal.
10
Brush the lid with beaten egg and put in a preheated oven 200C.
11
Bake for 20-25 minutes until golden brown, then serve.

Tips & Note

●If you want to avoid using double cream, you can use just milk but you'll lose some depth of flavour.

Chicken & Mushroom Pie

A typical British dish, handy for using up leftover roast chicken.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 10 min

Cook: 60 min

Ingredients

Chicken breast & thighs 250g
Salt & pepper a little
Mushrooms 200g
Butter 40g
Olive oil 3 tbsp
Garlic 1 clove
Onion (medium) 1
Thyme a little
Flour 2 tbsp
Chicken stock 400ml
Thick double cream 2 tbsp
Puff Pastry sheet 1
Egg 1

Chicken & Mushroom Pie

Recipe ID :1792 Posted on 20 APR 2016

Serves 2

Prep 10min
Cook 60min
views 3,974
printed 49

saved 3

A typical British dish, handy for using up leftover roast chicken.

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Ingredients

Print Ingredients Email Ingredients
250g
a little
200g
40g
3 tbsp
1 clove
1
a little
2 tbsp
400ml
2 tbsp
1
1

Method

Prep
10min
Cook
1h
1
Cut breast and thigh chicken meat into small pieces and rub with salt & pepper.
2
Put 1 tbsp olive oil in a large frying pan. Fry the chicken for 5 minutes on medium heat. Remove onto a plate and keep aside.
3
In th same frying pan, add 25g butter and 1 tbsp olive oil. Add the sliced mushrooms and finely chopped garlic and fry for 2 minutes.
4
Remove to a bowl. Add 25g butter and 1 tbsp olive oil to the pan and fry the finely chopped onion.
5
When the onion is soft, add the thyme and flour and fry well.
6
Add the chicken stock (made from 1 stock cube) and cream and cook to reduce.
7
Add the chicken and mushrooms back into the pan. When the sauce thickens, turn the heat off.
8
Put the pastry sheet into an oven dish going over the edge. Brush the edges with beaten egg and pour in the chicken and mushroom mixture.
9
Make a pastry lid to fit and score in a criss cross pattern. Cover the pie with the lid and crimp the edges to seal.
10
Brush the lid with beaten egg and put in a preheated oven 200C.
11
Bake for 20-25 minutes until golden brown, then serve.

Tips & Note

●If you want to avoid using double cream, you can use just milk but you'll lose some depth of flavour.

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