Creamy Chicken & Mushroom Pies With Butter Puff Pastry
This flavorful chicken and mushroom pie is a comforting classic that is perfect for a cozy family dinner. Tender roasted chicken, earthy mushrooms, and aromatic tarragon are enveloped in a rich and creamy sauce, all encased in a flaky puff pastry crust. This dish is sure to warm your heart and delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 1 small chicken , roasted
- 25g butter
- 2 bunches of spring onions , finely sliced, dark green ends discarded
- 150g chestnut mushrooms or button mushrooms, quartered
- 150g shiitake mushrooms (or more chestnut mushrooms), halved
- 1 tbsp flour
- 250ml milk
- 142ml carton double cream
- 2 tbsp chopped tarragon leaves
- 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter before you use it)
- 1 egg , beaten
Instructions
- Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
- Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
- 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.
- Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
- Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Yield
Serves 4
Nutrition
- Calories: 855 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 55 grams protein
- Sodium Content: 2.7 milligram of sodium
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