Traditional British Chicken and Mushroom Pie
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
1 hr
-
Total Time
2 hrs
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Servings
8
-
Calories
594 kcal
-
Cuisine
British
Traditional British Chicken and Mushroom Pie
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Traditional chicken and mushroom pie features a creamy filling with tender chicken and nutty mushrooms in an easy homemade shortcrust pastry.
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Ingredients
For the shortcrust pastry:
- 400 g all-purpose flour
- 200 g butter cut into chunks, cold
- salt a pinch
- 120 ml water very cold
For the chicken and mushroom filling:
- 400 g chicken breast cut into small cubes
- 300 g chestnut mushrooms sliced
- 2 leek finely sliced, medium
- 2 tablespoon butter softened
- 2 tablespoon all-purpose flour
- 500 ml chicken stock
- 80 ml white wine dry
- 100 ml double cream fresh
- 3 tablespoon extra virgin olive oil
- 2 tablespoon thyme fresh leaves
- 1 egg for brushing, with 2 tablespoons water whisked together
Instructions
For the shortcrust pastry:
- In a food processor, add in the flour, butter, and a pinch of salt and pulse until the mixture is sandy-looking.
- Transfer the mixture into a large bowl. Knead quickly with your hands, while gently pouring cold water in, until the dough is compact, firm and elastic enough.
- Shape the dough into a rectangular, and wrap in plastic film. Let refrigerate for at least 40 min.
For the chicken and mushroom filling:
- In a very large skillet heat the olive oil, add the sliced leeks and stir-fry for about 5 minutes, or until crisp.
- Add the chicken, and cook on all sides for about 5 minutes, followed by the mushrooms. Pour the white wine in and season with salt and pepper. Allow the alcohol to evaporate, then pour ⅓ cup of chicken stock in, and simmer until chicken is cooked through.
- In a saucepan melt the butter and add the flour, stirring with a whisk.
- Pour in the remaining chicken stock, stirring constantly to prevent lumps from forming. Thicken the cream over low heat and then add it to the chicken.
- Add fresh thyme leaves and double cream, cook over low heat for about 5 min,until the filling has thicken enough.
For the chicken and mushroom pies:
- Roll out the refrigerated shortcrust pastry into ⅓ inch high sheet over a clean surface sprinkled with flour. Cut out 16 4-inches (10 cm) circles and use half of them to line 8 non-stick tart tins. Reserve the remaining pastry circles to top the pies.
- Pour 2-3 generous tablespoons of chicken&mushroom mixture into the center of each pie, forming a mound.
- Cover each pie with a remaining pastry circle to make a lid for the pies, pressing the edges gently to firmly adhere and prevent any leakage.
- Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
- Bake in a preheated oven to 190 °C/375°F for about 50 minutes, until the pies are golden on top. Allow to rest 10 minutes outside the oven before serving.
Nutrition Information
Show Details
Serving
1pie
Calories
594kcal
(30%)
Carbohydrates
48g
(16%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
112mg
(37%)
Sodium
364mg
(15%)
Potassium
548mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1367IU
(27%)
Vitamin C
6mg
(7%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1pie | |
| Calories | 594kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 364mg | 15% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1367IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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