Recipe For Cooked Chicken And Mushroom Pie

My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime favourite.

Started by Jus-Rol in 2007, this is one of those national days I can totally get behind. However, I do have a bone to pick with you Jus-Rol.

Why the heck do you only sell pastry sheets in rectangles? Rectangles that are slightly too small for a regular pie dish.

Toss 'n' Bake Chicken & Mushroom Pie Recipe

If Dr Oetker can make round, ready-rolled icing for cakes, you can surely make round ready-rolled puff pastry for pies (although I do like square/rectangular pies too. So don't stop doing the regular stuff). Okay, rant over.

So I'm using 3 sheets of pastry for this pie. One-and-a-half for the base of the pie (Chris feels short-changed if my pie only has a pastry lid) and one-and-a-half for the top of my pie.

The filling is a lovely creamy chicken and mushroom filling with bacon. Not too much sauce - just enough that it tastes saucy, without the whole thing collapsing when you try to serve it up.

Chicken And Mushroom Pie With Puff Pastry

First we blind bake the pastry base. Whilst that's baking we seal chicken pieces in a pan, then remove from the pan and soften some onions in butter. Add flour, salt, pepper, and thyme and stir to coat the onions. Add in stock a little at a time whilst stirring, then stir in milk and let the sauce thicken whilst stirring often:

Next we slice up mushrooms and add them into the pan with the sealed chicken and some cooked bacon. Stir in a squeeze of lemon juice to balance the flavours, and spoon the chicken mixture out into the baked pie shell. Brush the edges with egg wash and top with pastry, then egg wash the top and pierce a couple of holes to let steam escape:

One of the things I love about this pie is that no-one else in my house likes mushrooms. So as we're sitting around the table, I get all the mushrooms transferred to my plate.

This Chicken And Mushroom Pie Only Needs 6 Ingredients

My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it’s a family mealtime favourite.

Can I make it ahead? Yes - make and cook the whole pie ahead of time, but cook for about 5 minutes less than the stated time. Then cool, cover and refrigerate the pie. 

When you want to reheat the pie, take it out of the refrigerator about 30 minutes before you put it in the oven (to take off a little of the chill). Preheat the oven to 180C/350F. Cover the pie in foil, and bake for about 25 minutes - until hot throughout (stick a knife or skewer in the middle to check it's piping hot). Then remove the foil and cook for a further 5 minutes to crisp up the pastry.

Skillet Chicken And Mushroom Pot Pie

Can I freeze it? Yes - make and cook the whole pie ahead of time, but cook for about 5 minutes less than the stated time. Then cool, cover and freeze the pie. 

Defrost thoroughly in the refrigerator, then as above, take it out of the refrigerator about 30 minutes before you put it in the oven (to take off a little of the chill). Preheat the oven to 180C/350F. Cover the pie in foil, and bake for about 25 minutes - until hot throughout (stick a knife or skewer in the middle to check it's piping hot). Then remove the foil and cook for a further 5 minutes to crisp up the pastry.

Why do I need to blind bake the pie? The pie isn't in the oven long enough to completely cook the puff pastry on the base of the pie before the top starts to burn. Blind baking the pastry will ensure the pie doesn't have a soggy bottom.

Cheesy Chicken & Mushroom Pie

Baking beans You can buy baking beans, but I use a mixture of dried beans and rice, which I think works just as well. You can't use the beans and rice in a recipe once you've used them as baking beans, so instead I wait for them to cool, then store them in a jar. They can then be re-used as baking beans many times.

I don't like mushrooms You can leave out the mushrooms and add more bacon. Or you can replace the mushrooms with leeks (sliced raw leeks are fine) or some sauteed carrots or chunks of par-cooked potato.

Calories: 733 kcal Carbohydrates: 51 g Protein: 23 g Fat: 48 g Saturated Fat: 14 g Cholesterol: 75 mg Sodium: 745 mg Potassium: 486 mg Fiber: 1 g Sugar: 3 g Vitamin A: 185 IU Vitamin C: 2.1 mg Calcium: 69 mg Iron: 3.2 mg

Creamy Chicken, Mushroom And Dijon Pie Recipe

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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.