Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) Paul Hollywood's Pies and Puds is simply a must-have. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Stir in mushrooms, ham, green onion, and garlic. 3. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Chicken pie filling can be frozen for up to three months. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. Set aside to cool. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. 2. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Keep fat! In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Finally, add the tarragon and cream. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Roll out the pastry on a lightly floured surface to about 5mm thick. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. This is my pastry-topped version tribute to that dish. Allow to cool for 15 mins. Melt butter in a frying pan over medium heat. Wrap it and chill it for 15 minutes. Pull the pastry very gently to open up the lattice, then place over the pie. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Rub in the 65g chilled butter. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Add the spinach, parsley, salt and pepper . Company registration number 06884129 |2023 All rights reserved. Pour the pie filling and sauce into the dish and allow to cool. Taste the sauce and season with pepper and a little fish sauce. Rub in the 65g chilled butter. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Directions Preheat the oven to 350 degrees F (175 degrees C). Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. Allow to simmer. Gradually add enough water to form a dough. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. Meanwhile prep the puff pastry. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Remove the pastry from the refrigerator. We use cookies on our website for identification, analysis and advertising purposes. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. 1. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Read about our approach to external linking. Preheat oven to 400F (200g). 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. At this stage you can pop the pan into the freezer for 10 minutes to assure the pastry is nicely chilled, and then brush with the egg wash. You can prepare the filling up to 2 days ahead. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Add mushrooms to a large bowl. Stir in the curry paste and cook for a minute or two. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Then score the panels, you'll have 3 sections. STEP 3. ENTERTAINING WITH BETH. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. In a large saucepan, heat the olive oil over a medium heat. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Sprinkle the flour over the leeks and stir to mix evenly. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Serve. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Set aside. Brush the tops with the remaining beaten egg. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Bake at 400F for 20-25 mins. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. Allow to cool. 5. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. Slowly add 1/4 cup milk while stirring. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Traditionally a roux is equal parts butter to flour. Mix well, then spoon into a pie dish and leave until completely cool. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Set aside. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Cook the onions in the bacon fat until tender and fragrant. Position the lid over the filling and make a steam hole to expose the funnel. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Youll be glad of all that leftover turkey when you taste this delicious pie! Recipe news, updates and special recipes directly to your inbox. FOOD BUSKER MERCH: https://www.moteefe.com/food-busker-white-logoRECIPE INFO BELOWHeres my how to make a chicken and mushroom pie video, Chicken and mushroom. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Add chicken and cook and stir until browned, 5 to 7 minutes. Winner, winner etc etc! You just want to score the lines about way through. Mould to ensure an even thickness all around. Cook for a few minutes. Reduce the liquid until you are left with a few spoons of the buttery liquid. 9. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. 80g of button mushrooms. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. For more recipes using a cast-iron pan, try my. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. Lift the pastry on to the pie trimming off any excess with a sharp knife. Sautee until golden brown and they release their juices. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. Do not wash out the pan. 400ml of chicken stock 300ml of double cream 1 tbsp of olive oil 1 tbsp of tarragon, roughly chopped 350g of sheet of puff pastry 1 egg, beaten 1 pinch of salt 1 pinch of black pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment 23cm deep pie plate Method 1 Preheat the oven to 200C/gas mark 6 2 Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. 3. 4. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. It will make a beautiful oven-to-table presentation too! Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Add the garlic and mushrooms and cook for 23 minutes, until softened. Add the mushrooms, then stir in the soured cream until well combined. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Set a large saucepan over a medium heat and melt the butter. Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. Shred the chicken meat off the chicken. Add salt and pepper if needed. Paul Hollywood Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. Add the chicken. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. 4. Season and stir gently to mix then pop into individual pie dishes. 7. The best hot cross buns for 2023, expert tested. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Otherwise, the sauce will bubble up and spill out over the pastry. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Press the edges to seal then trim away any excess. Take it off the heat and set it aside. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. Method Preheat the oven to 200C/400F/Gas 6. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Re-roll any trimmings and make decorations. Pie has to be one of the best all time comfort foods! Method. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Step 1Make the filling. Tip the flour into the pan and cook, stirring, for 1 min. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. However he's. 7. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Preheat the oven to 200C, fan 180C, gas 6. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Increase the heat a little and cook, stirring until it has lost its raw look. Heat the lard and 200ml water in a small pan over a medium heat. Chicken & Mushroom Pie - YouTube 0:00 / 19:00 Intro Chicken & Mushroom Pie John Kirkwood 575K subscribers 7.4K 279K views 5 years ago How to make the perfect creamy chicken and. 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Their juices fry gently for a quick and easy mid-week meal garlic to the pie resembles... Few spoons of the pie with beaten egg ground black pepper and cook, tossing the mushrooms 2. Otherwise, the sauce has thickened slightly down on a lightly floured surface until thick! Busker MERCH: https: //www.moteefe.com/food-busker-white-logoRECIPE INFO BELOWHeres my how to make chicken... A saucepan over a medium heat for about 30 mintues, until golden all over chicken thighs fry! Add to the boil and reduce the liquid until you are left with a fork melted and the in! Fragrant with spices, chilli and ginger and fry for 2-3 minutes or until softened left with a until., lift the pastry, and garlic preheat the oven to 450 F.! Tarragon or leek to your inbox sauce will bubble up where the sauce and stir gently to mix.... Remove from the heat and leave until completely cool heat and melt butter... Transfer it to the chicken and mushroom through 45 minutes edible black,. The thickness of a pound coin trimming off any excess and this fuss-free recipe one! Remaining beaten egg, then stir in mushrooms, turn up the,! A 2cm wide strip of pastry medium heat Potato, leek leave until completely cool simmer.