Chicken and mushroom pie: Difference between revisions
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|description=A creamy, heart-warming meal that is made really easy by using pre-rolled puff pastry | |description=A creamy, heart-warming meal that is made really easy by using pre-rolled puff pastry | ||
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A creamy, heartwarming meal that is made really easy by using [[Pre-rolled puff pastry|pre-rolled puff pastry]]. | |||
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|TotalCalories = 1444 | |TotalCalories = 1444 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Tasty!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">Not too fiddly, and has lovely gravy.</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | |||
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[[Image:Pie for two.jpg|thumb|300px|right|Using the ingredients above, bake two separate 2 person pies on different days, each with half the filling and half a packet of [[Puff pastry|pre-rolled pastry]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 500 g (1 lb 2 oz) [[Chicken|chicken]] breasts, skin removed | | 500 g (1 lb 2 oz) [[Chicken|chicken]] breasts, skin removed | ||
Revision as of 18:16, 24 December 2021
]] A creamy, heartwarming meal that is made really easy by using pre-rolled puff pastry.
| Chicken and mushroom pie | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 361 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th November 2013 |
|
Best recipe reviewTasty! 4.8/5 Not too fiddly, and has lovely gravy. |
[[Image:Pie for two.jpg|thumb|300px|right|Using the ingredients above, bake two separate 2 person pies on different days, each with half the filling and half a packet of pre-rolled pastry
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g (1 lb 2 oz) chicken breasts, skin removed
- 150 g (5.5 oz) button mushrooms, quartered
- 2 tablespoons plain flour
- 1 large leek, washed and sliced
- 1 clove garlic, peeled ad crushed
- 1 large onion, peeled and sliced
- ¼ teaspoon grated nutmeg
- 2 tablespoons melted butter
- ¼ cup chicken stock
- ¼ cup single cream
- Handful of freshly chopped parsley
- Sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot)
- If your electric oven has the options of upper, lower, both elements, use the lower element.
Method
- Melt the butter in a small pan and stir-fry the garlic for a minutes or so. Use little of it to grease a pie dish.
- Cube the chicken 1.5 cm (1/2") cubes
- Season the flour with salt, pepper and nutmeg and roll the chicken in the seasoned flour so that it's well coated.
- Arrange the leeks and onions in the base of the pie dish.
- Cover with the chicken and mushrooms.
- Pour the remaining butter and garlic over the chicken pieces.
- Mix the stock and cream together and pour over the chicken.
- Roll out the pastry and cover the pie dish, cut a few slashes in the crust to let air out while it's cooking
- Bake for 1 hour in the middle of the oven.
- Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.
- Remove from the oven and allow to rest for 5 minutes before serving.
Serving suggestions
Serve hot with peas and squash mash.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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