Chicken Mushroom Pie
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
521 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Mushroom Pie
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The perfect comfort food, this golden puff pastry pie is filled with a creamy chicken mushroom filling with peas and corn. Big hit!
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Ingredients
For the pastry:
- 2 puff pastry dough each pack 400 g or 0.9lb by weight, thawed
- 1 egg
- 1 tablespoon water cold
For the chicken:
- 6 chicken breast around 500 g or 1 lb
- 1 onion cut into wedges
- 2 bay leaf
- 1 cinnamon stick
- big salt pinch
- big black pepper pinch
For the sauce and mix ins:
- 1 onion diced small
- 2 garlic crushed, cloves
- 1 pack button mushroom thickly sliced
- 1/2 cup pea no need to thaw, frozen
- 1/2 cup corn no need to thaw, frozen
- 1/2 tick butter 50g (1/4 cup)
- 6 tablespoon flour 50g
- 2/3 cup milk
- 1 2/3 cup chicken stock 400 ml, from boiling chicken in this recipe
- 1/2 teaspoon oregano dried, or thyme
- 1/2 teaspoon salt
- pinch nutmeg
- 1 mozzarella cheese
Instructions
Blind bake the pastry:
- Heat oven to 390F (200C).
- Roll out one sheet of puff pastry to the size of a 9x13 inch pan. Transfer the dough to the pan, prick all over with a fork, then add some weight to the dough by either placing a smaller sized pan on top of the larger pan, or adding some parchment paper and filling with dried beans, rice or pie weights. Bake for 15 minutes or until light golden brown. Set aside to cool slightly while you prepare the filling.
For the chicken:
- Place the chicken breasts in a large saucepan. Add the onion wedges, bay leaves, cinnamon stick, salt and pepper. Cover with water until chicken is submerged.
- Bring to a boil, then scoop off any foam that forms on the surface. Boil uncovered for 20 minutes or so until chicken is cooked through. Turn off the heat, remove chicken breasts to a plate. Keep the stock, we'll use this in the sauce!
- Once the chicken breasts have cooled enough to handle, then use your fingers to shred the chicken evenly. Set aside.
For the sauce:
- In a separate pot, add the butter and heat on medium heat. Once hot, add the diced onion and sauté for 5 min or so until softened.
- Add the garlic, mushrooms, thyme or oregano, nutmeg and salt. Sauté another 2-3 min or until mushrooms soften slightly. They'll cook further in the oven.
- Sprinkle the flour onto the mushrooms, then add the milk and chicken stock (from the pot of water you boiled chicken in). Keep cooking on medium heat while whisking, 5-7 minutes or until thickened to a gravy consistency.
- Add the shredded chicken, corn and peas. Mix to combine. You'll have a thick and creamy filling.
To assemble:
- Layer the chicken filling onto the baked puff pastry shell. Sprinkle the mozzarella cheese evenly on top.
- Roll out the second sheet of puff pastry dough until large enough to fit the 9x13 inch pan, then carefully transfer it on top of the chicken filling. Trim any excess dough, and If you you can use that to make puff pastry shapes like leaves or ropes to line the pan with.
- Mix together the egg and cold water with a fork, and use a pastry brush to brush the egg wash evenly over the top of the puff pastry. You probably won't need all of it.
- Bake at 390F (200C) for 25-30 minutes or until golden brown. Let it rest for 5-10 minutes before cutting into it, then enjoy warm.
Notes
- This recipe adapted from my Grandmother. She makes the most delicious chicken pie, that would make my sister and I so happy when she would make it on our visits. It's always brought us so much joy!
Nutrition Information
Show Details
Calories
521kcal
(26%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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