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. Add the mustard, turkey and ham, and stir. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. 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. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. We use cookies on our website for identification, analysis and advertising purposes. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Sautee until golden brown and they release their juices. Add the mushrooms and continue to fry until the. Melt butter in a frying pan over medium heat. 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). Gradually add enough water to form a dough. 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) Sprinkle the flour over the leeks and stir to mix evenly. The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. 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. 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. Roll the pastry out to remove any seams. Shred the chicken meat off the chicken. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Remove the lid and increase the heat. Serve immediately oven to table. When the dough begins to stick together use your hands to gently knead it into a ball. You just want to score the lines about way through. Method. 3. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . The best blue cheese recipes to cheer you up on Bl How to host the perfect New Years Eve party, Join our Great British Chefs Cookbook Club. 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. Chef Shaun Rankin was brought up eating plate pies. ENTERTAINING WITH BETH. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. 7. Stir in mushrooms, ham, green onion, and garlic. 2. Chicken pie filling can be frozen for up to three months. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. Cook out the flour for 23 minutes, then add the chicken stock to cover. 1. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. 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. Take it off the heat and set it aside. 1. Add mushrooms to a large bowl. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Set aside to cool. 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." Stir in the leek and cook for a further minute. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. STEP 3. Grate 60g of frozen butter over the bottom two thirds of the dough. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Heat the oil in a large, deep frying pan over a medium heat. 4. Pour the pie filling and sauce into the dish and allow to cool. Allow to cool for 15 mins. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. Youll be glad of all that leftover turkey when you taste this delicious pie! As the bacon crips up, it will release the fat. Heat the oil in the same pan, then add the flour and whisk for 2 minutes. 2. Otherwise, the sauce will bubble up and spill out over the pastry. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. Other cookbooks by this author. Add mushrooms to a large bowl. Set aside. Read about our approach to external linking. 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 Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Add the garlic and mushrooms and cook for 23 minutes, until softened. The best hot cross buns for 2023, expert tested. Press down and crimp the edges with a fork. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Making the chicken and mushroom pie. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Cook for a few minutes. Mix well, then spoon into a pie dish and leave until completely cool. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Remove the chicken and mushrooms from the pan and set aside. Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Make a well in the centre of the mixture. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Sift the flours and salt into a mixing bowl. 16 best Sunday roasts for Easter weekend. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. 7. You will need to keep 1 litre. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. STEP 4. Add the mushrooms, then stir in the soured cream until well combined. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. 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. Paul shows youhow easy i. Wipe out the pan. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. The first step to this recipe is cooking the bacon. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. 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. However he's. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Shred the chicken meat off the chicken. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. 4. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! This is my pastry-topped version tribute to that dish. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Stir in the curry paste and cook for a minute or two. 6. Pull the pastry very gently to open up the lattice, then place over the pie. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. Brush the edge of each filled pastry case with a little beaten egg. Tip the flour into the pan and cook, stirring, for 1 min. 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. Cut a 2cm strip of pastry. Best chicken pie recipes: 15 easy chicken pies. 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 2. 7. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Heat the lard and 200ml water in a small pan over a medium heat. Method Preheat the oven to 200C/400F/Gas 6. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own 9. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Step 4Make the pastry. Read about our approach to external linking. Wrap it and chill it for 15 minutes. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. 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. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Press the edges down to seal, then trim away the excess pastry. Next roll out the puff pastry so that it will cover the pie and the rim. Now work in just enough cold water to bring the pastry together. Season and stir gently to mix then pop into individual pie dishes. Return the mushrooms and leeks to the pan and add the chicken stock. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Place in oven at 180C and roast until soft and caramelised. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. You can even pop it in the freezer to cool quickly. Reduce the liquid until you are left with a few spoons of the buttery liquid. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Bake at 400F for 20-25 mins. 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). Add the pancetta lardons and toss them to coat them in the oil and juices. Cook the onions in the bacon fat until tender and fragrant. Add oil. 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. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Roll out the pastry on a lightly floured surface to about 5mm thick. This is my creamy Chicken & Mushroom Pie with Puff Pastry. 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 If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Rest in the fridge for 30 minutes before using. You will use the bacon fat to cook both the onions and the mushrooms. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Heat the oil in a sautpan or wide saucepan over a medium low heat. 20g of tomatoes. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. Rub in the 65g chilled butter. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Re-roll any trimmings and make decorations. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Finally, add the tarragon and cream. Taste for seasoning. 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. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. 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. For more recipes using a cast-iron pan, try my. Do not wash out the pan. 4. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. For the filling cut all the chicken into 1.5cm chunks. Slowly add 1/4 cup milk while stirring. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. It will also use up ham, gravy and a little sherry. To make it even mor. Add the spinach, parsley, salt and pepper . 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. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, if. 200Ml water in a pan, then place over the chicken, leek and mixture! Pastry very gently to mix then pop into individual pie dishes ( about 250ml capacity ), ladle... 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