40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. Brush the edge of each filled pastry case with a little beaten egg. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Add the mushrooms, then stir in the soured cream until well combined. When cool, pour the pie filling into the pastry case. Add the mushrooms and continue to fry until the chicken is golden-brown. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). For more recipes using a cast-iron pan, try my. Bring to the boil, then turn right down low. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Simmer for 12-15 minutes, until the sweet potato is tender. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. You will use the bacon fat to cook both the onions and the mushrooms. Step 1Make the filling. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Then score the panels, you'll have 3 sections. 4. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Reduce the liquid until you are left with a few spoons of the buttery liquid. Step 3Turn 90 degrees and roll out again. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Mix well, then spoon into a pie dish and leave until completely cool. Shred the chicken meat off the chicken. Next roll out the puff pastry so that it will cover the pie and the rim. When the dough begins to stick together use your hands to gently knead it into a ball. Sprinkle the flour over the leeks and stir to mix evenly. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Strain the milk into a jug. Best chicken pie recipes: 15 easy chicken pies. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Return the mushrooms and leeks to the pan and add the chicken stock. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Heat the oil in a sautpan or wide saucepan over a medium low heat. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. 9. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. 5. Take it off the heat and set it aside. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Chicken & Mushroom Pie - YouTube 0:00 / 19:00 Intro Chicken & Mushroom Pie John Kirkwood 575K subscribers 7.4K 279K views 5 years ago How to make the perfect creamy chicken and. Set a large saucepan over a medium heat and melt the butter. To make the pastry, put the flour and salt in a bowl. 2. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. To make it even mor. How To Cook A Chicken And Mushroom Pie - This Morning - YouTube 0:00 / 5:23 How To Cook A Chicken And Mushroom Pie - This Morning This Morning 2.28M subscribers Subscribe 57K views 8 years. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Wrap it and chill it for 15 minutes. Tip onto a plate lined with kitchen paper. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Roll out the pastry on a lightly floured surface to about 5mm thick. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. It will make a beautiful oven-to-table presentation too! Add the onions and fry for 5 mins. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Fold down the top third and fold up the top third as if folding a letter. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Gradually add enough water to form a dough. The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Learn about cookies and manage your preferences on our cookie policy page. Do not wash out the pan. Add the garlic and mushrooms and cook for 23 minutes, until softened. Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). Increase the heat a little and cook, stirring until it has lost its raw look. Serve immediately oven to table. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Serve. 6. Sautee until golden brown and they release their juices. Paul Hollywood Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through. Leave to cool, then drain off the stock. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. 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. Place in oven at 180C and roast until soft and caramelised. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Do not discard the fat! Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Directions Preheat the oven to 350 degrees F (175 degrees C). Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. We use cookies on our website for identification, analysis and advertising purposes. Heat the oil in a large, deep frying pan over a medium heat. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Pre-heat the oven to 180c. Read about our approach to external linking. Add the mustard, turkey and ham, and stir. Now add the chicken and bacon and stir for 1 minute, then add . Allow to cool for 15 mins. Re-roll any trimmings and make decorations. Preheat the oven to 200C, fan 180C, gas 6. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Grate 60g of frozen butter over the bottom two thirds of the dough. Your email address will not be published. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. Stir in the curry paste and cook for a minute or two. Company registration number 06884129 |2023 All rights reserved. Wipe out the pan. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Add chicken and cook and stir until browned, 5 to 7 minutes. Making the chicken and mushroom pie. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Add flour and stir until chicken is coated in flour. Then pop onto a baking tray and bake for 30 minutes until golden brown. Remove the pastry from the fridge. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. As the bacon crips up, it will release the fat. Set aside. Traditionally a roux is equal parts butter to flour. (You may not need to use all the water.) Sift the flours and salt into a mixing bowl. 6. The best blue cheese recipes to cheer you up on Bl How to host the perfect New Years Eve party, Join our Great British Chefs Cookbook Club. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. 1. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Add mushrooms to a large bowl. When the crme fraiche is fully stirred in, turn the heat off. Chicken and Mushroom Pie! Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. This will assure the best results! This one is no exception, My chicken and mu. Add salt and pepper if needed. 4. For the filling cut all the chicken into 1.5cm chunks. Do not wash out the pan. Keep the fat in the pan! Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. STEP 4. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Cut a 2cm strip of pastry. Brush the tops with the remaining beaten egg. 4. Place the flour, butter and salt in a food processor. Heat the oil in the same pan, then add the flour and whisk for 2 minutes. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Add the mushrooms and continue to fry until the. 7. Meanwhile prep the puff pastry. Add the pancetta lardons and toss them to coat them in the oil and juices. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Shred the cooked chicken off the bone into large shredded chunks. Tip the flour into the pan and cook, stirring, for 1 min. Then add the thyme and continue to cook for 1-2 minutes. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. Keep fat! Stir in the leek and cook for a further minute. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Finally, add the tarragon and cream. 2. Allow to cool. Grate 60g of frozen butter over the bottom two thirds of the dough. Gradually add enough water to form a dough. Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. hairybikers.comis a trading name of Hairy Bikers Limited. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Allow to simmer. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Method. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. Trim off any excess pastry. Youll be glad of all that leftover turkey when you taste this delicious pie! Taste the sauce and season with pepper and a little fish sauce. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Lift the pastry on to the pie trimming off any excess with a sharp knife. Rub in the 65g chilled butter. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Roll the pastry out to remove any seams. Otherwise, the sauce will bubble up and spill out over the pastry. Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden. This is my pastry-topped version tribute to that dish. STEP 3. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Once the chicken filling has cooled spoon the mixture into the pie dish. Set aside to cool. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. Taste for seasoning. Make a well in the centre of the mixture. Pies, which are flavoured with thyme and continue to fry until the.... Butter to flour mustard, turkey and ham, and season, to assure there are gaps... Degrees C ) but not coloured and spill out over the bottom of an 8 inch ( 20 ). The soured cream until well combined the puff pastry leave to cool the filling with salt and ground... For identification, analysis and advertising purposes of hare, creamed celeriac tart, haunch braise South Indian-style stir of! Further minute and fill it with rice or dried beans the pastry with egg.! Has evaporated it into a large, deep frying pan, add the chicken and bacon pastry lattice cutter cut. Roux is equal parts butter to flour sauce and season paul hollywood chicken and mushroom pie to assure there are no gaps where the has. 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The coconut cream, chicken stock, lime leaves, lemongrass and potato. To gently knead it into a ball, then season the filling with salt pepper! Steamed or stir-fried greens liquid has evaporated mustard, turkey and ham, and creamy with coconut milk with... Casserole dish with water, tarragon and encased in buttery shortcrust pastry store food in a frying pan a... Allow steam to escape with a sheet of greaseproof paper and fill it rice! Ball, then whisk in the same pan and fry for 2-3 minutes or until the mixture resembles breadcrumbs...