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
Contains alcohol
Ultimate version
Poached chicken thighs and wild mushrooms in a white wine and tarragon veloute under all-butter puff.
Per serving£4.50
Total cost£18.00
Time1 hr 30 min
Ingredients for 4
- Filling
- 600 g free-range chicken thighs , bone in
- 300 g mixed wild mushrooms , torn
- 2 shallots , finely diced
- Veloute
- 40 g butter
- 40 g plain flour
- 150 ml dry white wine
- 400 ml chicken stock , fresh
- 100 ml double cream
- 1 tbsp fresh tarragon , chopped
- 320 g all-butter puff pastry
- 1 egg yolk , for glaze
Method
- Poach the chicken thighs gently in the stock for 25 minutes, then lift out, cool, and shred the meat off the bone. Reserve the poaching stock.
- Saute the wild mushrooms in butter over high heat until deeply golden, then set aside, and soften the shallots.
- Make a veloute: stir flour into the shallot butter, deglaze with white wine and reduce, then add the reserved stock gradually and the cream, simmering to a silky sauce.
- Fold the shredded chicken, mushrooms and tarragon into the sauce, season carefully and chill until firm.
- Spoon into a pie dish, top with all-butter puff, then crimp, score a lattice and glaze with egg yolk.
- Bake at 200C fan for 30-35 minutes until deeply golden and crisp, resting 5 minutes before serving.
Equipment
- saucepan
- 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.
