Chicken & Mushroom Pie

INGREDIENTS

For the Filling:

500g chicken breast, diced
250g mushrooms, sliced
1 large onion, finely chopped
2 cloves of garlic, minced
300ml chicken stock
150ml double cream
1 tablespoon olive oil
2 tablespoons plain flour
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper, to taste
A splash of white wine (optional)

For the Pastry:

1 sheet ready-rolled puff pastry
1 egg, beaten, for glazing

METHOD

Preheat the Oven: Preheat your oven to 200°C (390°F).
Cook the Chicken and Vegetables:
- Heat the olive oil in a large frying pan over medium heat.
- Add the diced chicken and cook until browned. Remove and set aside.
- In the same pan, add the onion and garlic, cooking until softened. Then, add the mushrooms and cook until they release their moisture and start to brown.
- Sprinkle over the flour and stir to coat the vegetables. Cook for a minute.
Create the Filling:
- Gradually pour in the chicken stock (and a splash of white wine if using), stirring continuously to avoid lumps. Bring to a simmer and let thicken.
- Return the chicken to the pan. Add the thyme, and season with salt and pepper. Pour in the double cream and mix well.
- Simmer for a few minutes until the mixture is thickened, then remove from heat and let it cool slightly.
Assemble the Pie:
- Transfer the filling to a pie dish.
- Cover the filling with the puff pastry sheet, trimming any excess. Make sure to press down the edges to seal.
- Cut a small slit in the centre of the pastry to allow steam to escape.
- Brush the top with the beaten egg for a golden finish.
Bake:
- Bake in the preheated oven for about 25-30 minutes, or until the pastry is puffed and golden brown.
Serve: Let the pie stand for a few minutes before serving. This dish is perfect when accompanied by steamed vegetables or a crisp side salad.

This Chicken and Mushroom Pie combines creamy filling with a light, flaky pastry, making it a truly satisfying meal. Enjoy the process and the delicious results!

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Yorkshire Free Range Chicken

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Chicken and Mushroom Pie, with its creamy filling and flaky pastry, pairs beautifully with a variety of sides. The key is to choose accompaniments that complement the rich flavours of the pie without overwhelming them. Here are some suggestions:

Vegetables

Steamed Green Beans: Lightly seasoned with butter and almonds, they offer a crisp contrast.
Roasted Carrots: Their natural sweetness balances the savory depth of the pie.
Buttered Peas: Simple and classic, providing a fresh burst of colour and flavour.
Garlic Sauteéd Spinach: Adds a touch of garlic and a leafy component, cutting through the richness.

Salads

Mixed Leaf Salad: A simple salad with a vinaigrette dressing can add a refreshing and light side to the meal.
Beetroot and Goat Cheese Salad: Offers a sweet and tangy contrast to the creamy pie.
Coleslaw: A crunchy, tangy slaw can refresh the palate between bites of the rich pie.

Starches

Mashed Potatoes: For an extra indulgent meal, creamy mashed potatoes make a great side, although the pie itself is quite filling.
Cauliflower Mash: A lower-carb alternative to potatoes, it's creamy and pairs well with the pie.
Roasted New Potatoes: Seasoned with herbs and garlic, they provide a crispy texture.

Bread

Crusty Bread: Perfect for mopping up any sauce or filling that escapes the pie.

Sauces

Cranberry Sauce: Its tangy sweetness can add an interesting contrast to the creamy, savory flavors of the pie.
Gravy: If you prefer your pie extra moist, a side of light chicken or vegetable gravy can be delightful.

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Hot Tips

Preheat Your Oven: Make sure your oven is fully preheated to the correct temperature before baking the pie to ensure even cooking.
Use a Hot Baking Tray: Placing the pie dish on a preheated baking tray can help cook the bottom of the pie more effectively, reducing the risk of a soggy bottom.

Pairings

Wines

Chardonnay: A full-bodied Chardonnay, especially one with a hint of oak, complements the creamy sauce and earthy mushrooms in the pie.
Pinot Noir: The light, fruity notes of a Pinot Noir can cut through the richness of the pie without overwhelming its flavours.
Sauvignon Blanc: For a fresher pairing, a crisp Sauvignon Blanc offers acidity that can balance the creaminess of the dish.

Beers

Pale Ale: The balanced bitterness and malty flavours of a pale ale can complement the savoury aspects of the chicken and mushrooms.
Brown Ale: With its mild, nutty flavours, a brown ale pairs well with the earthy tones of the pie.

Non-Alcoholic Options

Sparkling Apple Cider: The effervescence and sweetness of sparkling apple cider provide a refreshing contrast to the richness of the pie.
Lemon and Herb-Infused Water: A simple yet flavorful option, this infused water can cleanse the palate between bites.
Ginger Beer: The spicy kick of ginger beer adds an interesting twist, offering a palate cleanser to the creamy, savoury pie.

When choosing a drink to pair with Chicken and Mushroom Pie, consider the main flavour profiles of the dish — the savoury chicken, earthy mushrooms, and creamy sauce. A drink that offers a contrasting taste or texture, such as the crisp acidity of a white wine or the carbonation of a beer or cider, can elevate the meal, making each bite (and sip) more enjoyable.