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Chicken and Mushroom Pie

by Lindsay Law (follow)
Dinner (2274)      Chicken (692)      Mushrooms (190)      Pastry (93)      Pies (22)     
This is a perfect recipe for using up leftover chicken or turkey from a roast dinner. Its comforting, creamy sauce is delicious under the crisp, puff pastry topping.

Chicken pie
I decorated the pie with Christmas trees, but a different times of the year I use other pastry cutters, like hearts for Valentine's Day, or flowers at Easter

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 6-8 servings

Carrots, onions
Carrots and onions in the pan - they take about ten minutes to soften

Carrots, onions
There's both butter and cream in this recipe, but there's plenty of vegetables too!

1 sheet of ready rolled puff pastry
400g chicken or turkey, shredded
2 large onions, sliced
2 carrots, sliced into half-moons
1 pack of baby button mushrooms, quartered
100g frozen peas

Carrots, onions
Whisk very thoroughly to make sure that you get a really smooth paste, if not you'll get a lumpy sauce

For the sauce:
50g butter
50g flour
300-400 ml chicken stock
5-6 tbsp double cream

Carrots, onions
This recipe is a really good way to use up chicken, vegetables and cream if you have left overs after a roast dinner

For the pie
Chop up onions and carrots and soften in a small amount of olive oil or butter.
Add the mushrooms and cook for a further 5 minutes.
Add the shredded chicken and heat through.
Combine the sauce with the chicken and vegetable mixture and then add the frozen peas. Cook for a further 5 minutes and then tip into a pie dish.
Place the puff pastry over the pie and crimp the edges. If you have an left-over pastry, create a few interesting shapes and place them on top.
Brush the pastry with egg wash and make a few holes with a knife for steam to escape.
Bake in a pre-heated oven for 15-20 minutes or until the pastry is golden.

Chicken pie
You could use a round pie dish as well, but I find it easier to use a rectangular one when I'm using the ready-rolled sheets

For the sauce - start this while you are cooking the onions
Melt the butter until it starts to foam.
Add the flour, whisking vigorously to combine into a smooth paste and cook for 5 minutes.
Gradually incorporate the chicken stock into the paste and then add the cream.

Chicken pie
The pie makes a lovely dish to bring to the table

I like this Recipe - 17
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[ Submit a Comment ]
My first thought, before I opened up this recipe proper, was that it was probably made with mushroom soup, with veggies added. It wasn't, but I'm sure that this might in fact, be a shortcut, for this recipe, if you were busy, but determined to impress, still. I'm thinking I'll try it with a thyme & mushroom soup base. Perhaps, if I'm really pushed for time, I'll even just use a barbecue chicken! Yes, sweet corn kernels, are always good with chicken, too. I already make a tuna mornay with cream of chicken or a cream of any veggie (celery) soup, which works rather well. Corn & peas added, is also good. Mushrooms, make this also a great sauce for pasta, as would be, the chicken/mushroom pie filling. Will try this one, now it's winter! c&c
That's a good idea - I love sweetcorn. I'm going to add it to the next one.
this looks great. I made something similar and also add a scattering of frozen sweetcorn
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