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Chicken and Mushroom Pie – A Comforting, Creamy Delight
This Chicken and Mushroom Pie is a comforting, creamy dish that combines tender chicken, earthy mushrooms, and a rich, flavorful sauce encased in a buttery, flaky pastry crust. It’s a perfect meal for a cozy night in, a family dinner, or a special occasion. The combination of the savory filling and the crisp, golden crust makes this dish an absolute crowd-pleaser.
Ingredients:
For the Filling:
2 tablespoons olive oil (or butter)
1 lb boneless, skinless chicken breasts or thighs, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced (cremini or button mushrooms work well)
1/2 cup frozen peas (optional)
1/2 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1 tablespoon Dijon mustard (optional, for a tangy flavor)
1 teaspoon dried thyme (or fresh thyme, chopped)
Salt and pepper, to taste
1 tablespoon all-purpose flour (for thickening)
For the Pastry:
. 1 package of puff pastry (or shortcrust pastry, enough for top and bottom layers)
. 1 egg, beaten (for egg wash)
Optional Garnishes:
. Fresh parsley, chopped (for garnish)
. A sprinkle of grated cheese (optional, for added flavor)
Instructions
Instructions
Stage 1: Preparing the Filling
1/ Cook the chicken. In a large skillet, heat the olive oil (or butter) over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
2/ Sauté the vegetables. In the same skillet, add a little more oil if needed. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
3/ Cook the mushrooms. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.
4/ Make the creamy sauce. Sprinkle the flour over the mushrooms and onions and stir to coat. Slowly add the chicken broth, stirring constantly to avoid lumps. Cook for 2-3 minutes until the sauce begins to thicken. Add the heavy cream, Dijon mustard (if using), and thyme. Stir well and let it simmer for another 2-3 minutes.
5/ Combine and season. Return the cooked chicken to the skillet, and stir in the frozen peas (if using). Cook for another 2 minutes until everything is heated through. Season with salt and pepper to taste. Remove from heat and let it cool slightly while you prepare the pastry.
Stage 2: Assembling the Pie
1/ Prepare the pastry. Preheat your oven to 375°F (190°C). Roll out the puff pastry (or shortcrust) on a lightly floured 2/ surface. You’ll need enough pastry for both the bottom and top layers of the pie.
2/ Line the pie dish. Fit one sheet of pastry into a greased pie dish, ensuring it covers the base and sides. Trim any excess pastry around the edges.
3/ Fill the pie. Spoon the chicken and mushroom mixture into the pastry-lined dish, spreading it out evenly.
4/ Top with pastry. Place the second sheet of pastry over the filling and trim any excess. Press the edges together to seal the pie. Use a fork to crimp the edges for a decorative finish.
5/ Add an egg wash. Brush the top of the pie with the beaten egg to give it a golden, glossy finish.
Stage 3: Baking the Pie
1/ Bake the pie. Place the pie in the oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up.
2/ Cool and serve. Once baked, remove the pie from the oven and let it cool for about 5 minutes before serving. Garnish with fresh parsley and a sprinkle of cheese, if desired.
Serving Suggestions:
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