Mains
British
BritishChicken and Mushroom Pie
A proper creamy chicken and mushroom pie under a golden lid, three ways. The basic uses a tin of soup and ready-rolled pastry, while the ultimate poaches chicken thighs and folds wild mushrooms into a white wine veloute under all-butter puff.
Nut-free
Better version
Chicken thighs in a proper creamy mushroom and leek sauce under ready-made puff.
Per serving£2.63
Total cost£10.50
Time1 hr 5 min
Ingredients for 4
- Filling
- 500 g chicken thigh fillets , diced
- 250 g chestnut mushrooms , sliced
- 1 leek , sliced
- 30 g butter
- 30 g plain flour
- 350 ml chicken stock
- 100 ml double cream
- 1 tsp dried thyme
- 320 g ready-rolled puff pastry
- 1 egg , beaten, to glaze
Method
- Brown the chicken thighs in butter, then set aside. Soften the leek and mushrooms in the same pan.
- Stir in the flour and cook for a minute, then gradually add the stock to make a smooth sauce.
- Return the chicken, add the cream and thyme, season and simmer 10 minutes until thick. Cool slightly.
- Tip into a pie dish and top with the puff pastry, sealing and crimping the edges.
- Brush with beaten egg, score the top and bake at 200C fan for 30 minutes until puffed and golden.
Equipment
- frying pan
- pie dish
The three ways, side by side
Budget
Chicken breast, tinned condensed soup and ready-rolled shortcrust for a quick pie.
Better
Chicken thighs in a proper creamy mushroom and leek sauce under ready-made puff.
Ultimate
Poached chicken thighs and wild mushrooms in a white wine and tarragon veloute under all-butter puff.
