Chicken and Mushroom Pie
There's suddenly a chill in the air and it's time to reach for those classic autumnal recipes...like this creamy Chicken and Mushroom Pie, James' latest masterclass recipe!
Ingredients
- 1 whole chicken
- 2 carrots, halved
- 1 leek, halved
- 1 onion, peeled and halved
- 3 bay leaves
- 6 black peppercorns
- Water, to cover
- 75g butter
- 150g plain flour
- 200ml double cream
- 300g field or wild mushrooms, sauteed
- 1 small bunch of parsley, chopped
- 750ml stock (from recipe above)
Pastry
- 400g puff pastry
- 1 egg yolk
Method
Put the chicken, carrots, leeks, onion, bay leaf and peppercorns into a large saucepan. Cover with water, bring to the boil and then simmer for 1 hour. Leave to cool, then drain off the stock. Shred the chicken meat from the chicken.
Pre-heat the oven to 180°C. In a large pan, melt the butter and then whisk in the flour, followed gradually by the stock, whisking continuously. Once combined, finish the sauce with the cream. Add the shredded chicken, sauteed mushrooms and parsley to the base of a pie dish. Pour over the sauce and cool. Brush the edge of the pie dish with egg wash then place the pastry over the pie mixture. Crimp the edges, egg wash the pastry and decorate with pastry leaves. Pop onto a baking tray and bake for 1 hour, until golden brown.
Ingredients
- 1 whole chicken
- 2 carrots, halved
- 1 leek, halved
- 1 onion, peeled and halved
- 3 bay leaves
- 6 black peppercorns
- Water, to cover
- 75g butter
- 150g plain flour
- 200ml double cream
- 300g field or wild mushrooms, sauteed
- 1 small bunch of parsley, chopped
- 750ml stock (from recipe above)
Pastry
- 400g puff pastry
- 1 egg yolk
Method
Put the chicken, carrots, leeks, onion, bay leaf and peppercorns into a large saucepan. Cover with water, bring to the boil and then simmer for 1 hour. Leave to cool, then drain off the stock. Shred the chicken meat from the chicken.
Pre-heat the oven to 180°C. In a large pan, melt the butter and then whisk in the flour, followed gradually by the stock, whisking continuously. Once combined, finish the sauce with the cream. Add the shredded chicken, sauteed mushrooms and parsley to the base of a pie dish. Pour over the sauce and cool. Brush the edge of the pie dish with egg wash then place the pastry over the pie mixture. Crimp the edges, egg wash the pastry and decorate with pastry leaves. Pop onto a baking tray and bake for 1 hour, until golden brown.
