Description
Quick and easy way to prepare a delicious creamy chicken and mushroom pie, British style. Feel free to throw in ham or bacon inside pie before cooking for extra flavour.
YouTube video tutorial is availabe at END of this recipe's page.
2 chicken breasts (200 – 250g)
425 g Pack Fresh Puff Pastry (ready rolled recommended)
1 large onion (sliced thinly and then halved)
280ml double cream
200 g button or closed cup mushrooms (button
mushrooms go in whole, larger mushrooms should be sliced or quartered)
3 heaped tea spoonfuls of chicken gravy granules
Quarter of a cup of white whine (optional)
Salt and pepper to taste once pie is served.
1. Add puff pastry sheet to the bottom of a well greased pie dish (use butter or margarine to grease the dish) making sure to cover pie dish thoroughly, including the lip of the pie dish. Tear or cut excess pieces of pastry and mould into pie dish as necessary to ensure a thorough covering.
2. Fry onions and mushrooms for approximately 12 minutes on medium heat (cover pan).
3. Poach chicken for 12 – 15 minutes turning 2 – 3 times.
4. Heat 280ml of double cream on a low heat for 3 – 4 minutes and then add 3 heaped tea spoonfuls of chicken granules and a quarter of white wine.
5. Stir until gravy granules has dissolved thoroughly.
6. Add double cream sauce to pan of cooked mushrooms and onions and mix thoroughly (turn heat off and set aside).
7. Slice poached chicken into slices, ready to fill the pie (do not worry if middle of chicken is slightly pink as it will require further cooking in the oven).
8. Add sliced chicken to pie dish directly on top of sheet of pastry.
9. Add sauce to top of chicken on the pie dish.
10. Cover top of pie dish tightly with sheet of puff pastry, bind this sheet of pastry using a fork.
11. Trim excess edges of pastry using a knife and discard (or keep to use for another recipe).
12. Bake pie in oven for 18 – 25 minutes depending on oven or until golden brown.
13. Serve with chips or roast potatoes and green vegetables.
