I suspect that you will be somewhat surprised to hear that the inspiration for this pie recipe was ‘Beef Wellington’- well to be more specific the mushroom duxelle and the pastry elements of it. There is nothing complicated about this recipe, it is just simple ingredients cooked well and left to speak for themselves.
“Tender chicken in a silky mushroom sauce topped off with crunchy flaky pastry – comfort food at its best!”
The filling can be made up in advance kept in the fridge for 1-2 days until it is needed which makes it a fantastic option for mid-week entertaining or to have in reserve if life is particularly busy – if you are doing this then cover with the pastry just before putting in the oven otherwise the pastry may dry out in the fridge.
Chicken and mushroom pie
Preparation time: +1hr
- 750g chicken thighs
- 250g chestnut mushrooms
- 4 spring onions (diced)
- 1tbsp fresh sage (finely chopped)
- 100ml double cream
- 25ml brandy
- 1 packet pre-rolled puff pastry
- 1 egg (for glazing)
- Remove the bone and skin from the skin from the chicken thighs and cut into bite sized pieces.
- Prepare you mushrooms by dicing half of them finely and rough chopping the other half.
- Heat some olive oil in a frying pan add the sage and chicken cooking until the meat has turned golden brown.
- Add the spring onions and mushrooms and cook for a further 5-10 minutes until the mushroom start to soften.
- Next add the brandy to the pan, cook for roughly 2 minutes stirring occasionally before adding the cream. Allow the liquid to reduce slightly, taste and season as necessary before removing from the heat and allowing to cool before preparing your pie.
- Place your chicken filling in a 25cm deep pie dish. Grease the rim of the dish with a little butter as this will help the pastry to stick.
- Cover with the pastry following one of the following options:
- Either place the pre-rolled puff pastry on top of the pie dish whole and using you thumb and finger push the pastry down slightly to create a seal and pinch to create subtle pattern around the edge of the pie; or
- Cut the pastry into strips and create lattice pastry topping on a pie of baking paper by weaving the pastry over and under until you have a topping big enough to fit your pie dish. Once it is ready carefully lift the pastry onto the pie dish and press down at the edges to create a seal, trimming off any excess pastry.
- Beat the egg in a small bowl and using a pastry brush glaze the pastry with the egg wash.
- Place in a pre-heated oven at 190°C and cook for 20-25 minutes until the pastry is golden brown.
Serve with pan roasted sweet potato, parsnip and red onion. To make this peel and cut some parsnips and sweet potato into small cubes, place in a frying pan with some olive oil and a pinch of Herbes de Provence fry on a high heat for a minute before covering and lowering the temperature slightly and cook for 10 minutes stirring occasionally. Roughly chop ½ a red onion and add to the pan and cook for a further 5 minutes, remove from heat and allow the vegetables to cook in the residual heat of the pan.
(1) If you make too much filling for your pie dish, use the leftover the following day stirred through some tagliatelle pasta.
(2) If you have any leftover pastry don’t throw it away instead use it to make a couple of sausage rolls or cheese straws.