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!

Shop for Ingredients

Yorkshire Free Range Chicken

A fresh free range chicken from the heart of Yorkshire.

At Grid Iron Meat, we take pride in offering the finest selection of meats, and our Yorkshire Free Range Chicken is no exception. Sourced from trusted farmers in the picturesque countryside of Yorkshire, England, this premium poultry is raised with the utmost care and attention, resulting in a product that stands above the rest in terms of quality, taste, and ethical standards.

£13.63

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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Chicken Recipe Collection

Preparation Time: 10 min

Cooking Time: 30-40 min

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.

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