Who doesn’t like pie? Well, there must be someone out there who doesn’t, but I’m not sure who that is. Seriously, a good pie is hard to beat as a great family meal. This chicken and mushroom pie is quick to make and uses up leftover cooked chicken.
Perfect Pie – Perfect Meal
When I said I was going to make a chicken and mushroom pie for the blog, my eldest son was so happy I felt guilty I hadn’t made one for such a long time. Funny how a simple dish can bring such pleasure.
Making a pie seems like too much hard work at times, but it really isn’t. When I make pies I find myself wondering why don’t I make them much more often. Lets face it, they are delicious! If you follow my step by step method on how to make shortcrust pastry you will have knocked up a batch of pastry in no time. Then it’s just a case of making a filling.
Pies taste so good it would be shame not to make them a regular feature on your table. So, do as I say and not as I do, and make them regularly. I will even try to follow my own advice more often!
Chicken and Mushroom Pie
Chicken and mushroom pie is one of the first savoury recipes I made as a child and I still have the 1970s Hamlyn All Colour Cook Book the recipe came from. Although I have adapted and changed it over the years, I’m still using the same basic method. Looking back at it today I noticed the recipe was actually a Mary Berry recipe. Interestingly it only used 2oz (no grams in that book) of mushrooms, which seems such a tiny amount now. I’m guessing they were more expensive back then.
The sauce itself is made up of stock and milk, seasoned with salt and pepper. I now cram in a bit more chicken as well as a lot more mushrooms, and I like to add an onion for extra flavour. The sauce is still pretty simple but I do like to add a good dollop of whole grain mustard. In the summer I sometimes add some chopped fresh tarragon instead of the mustard.
Chicken and Mushroom Pie
- about 350 g cooked chicken
- 25 g butter
- 1 onion chopped
- 150 g button mushrooms sliced
- 25 g flour
- 150 ml chicken stock
- 150 ml milk
- 2 tsp wholegrain mustard
- salt and freshly ground black pepper
- 250 g plain flour
- 125 g butter
- beaten egg to glaze
- Melt the butter in a saucepan and add the onion. Cook gently for a few minutes until beginning to soften. Add the mushrooms and cook while stirring occasionally for 2 minutes.
- Stir in the flour and cook for 1 minute. Remove from the heat and slowly stir in the stock, followed by the milk. Return to the heat and cook while stirring until the sauce thickens. Stir in the mustard and season to taste. Allow to cool stirring occasionally to prevent a skin forming.
- Meanwhile make the pastry (see how to make shortcrust pastry). Allow to rest for 15 minutes.
- Preheat the oven to 210℃ (190℃ fan)/425°F /gas mark 7. Divide the pastry into two and roll out each piece into a large circle. Use one piece to line a 20cm/8in deep pie plate.
- Stir the cooked chicken into the cooled mushroom sauce and spoon into the centre of the pie.
- Moisten the edge of the pastry with water and place the second circle of pastry on top. Trim the edges and press the edges together to seal.
- Make a slit in the centre of the pie and use the pastry trimmings to decorate the top. Secure in place with a little beaten egg. Brush the whole of the pastry top with beaten egg and bake for 40 minutes, then reduce the heat to 190℃ (170℃ fan)/375°F /gas mark 5.