Chicken and Mushroom Pie

Chicken and Mushroom Pie

Posted 2013-01-10 by Lindsay Lawfollow
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.

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

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

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

Theres both butter and cream in this recipe, but theres 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

Whisk very thoroughly to make sure that you get a really smooth paste, if not youll get a lumpy sauce

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

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.

  • You could use a round pie dish as well, but I find it easier to use a rectangular one when Im using the readyrolled 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.

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


    222700 - 2023-07-17 06:29:31


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