Chicken and mushroom puff pie
Cooking time40 Min
The combination of chicken and mushroom has become a topic of discussion among many food lovers, especially pie addicts all around the world. This chicken and mushroom puff pie recipe can be described as an ideal option on a cold night and it can be served with creamy mashed potatoes. This chicken and mushroom puff pie is relatively simple and easy to make and, it is highly delicious as well. You can replace milk with cream if you want but the flour-milk-stock method offers the right consistency in taste. You can also serve this dish with steamed carrot and broccoli and, some people use chopped chicken breasts instead of thighs. Take a large nonstick frying pan. Heat the oil in that frying pan.
You must season the chicken to taste.
Fry for 5 to 8 minutes in the pan (turn occasionally). Stop when the chicken turns golden brown. (If your pan is not really large, you may have to do this process in two batches. You have to decide the number of batches based on the size of your pan). Take out the chicken onto a plate.
Then, you need to tip the bacon into the pan. It should be fried for 5 minutes (Stop when it turns crisp).
It is the time to add onion.
Then, you need to add mushrooms.
Thyme also should be added.
Fry on a high heat for another 3 minutes. Stop when the onions start to color.
The next step is to tip the flour into the pan. Stir well. Cook for 1 minute.
Now, you have to stir or whisk in the stock in a gradual manner by keeping the pan off the heat.
The next step is to pour the milk.
Then, the chicken should be added back to the pan. Bring to the boil. Simmer for 30 minutes.
Now, the filling needs to be spooned into a large pie or baking dish using a lip. The size of the baking dish can be 20 x 30 cm. Allow it to cool a bit.
The oven should be heated to 220C/fan 200C/gas 7.
The pastry needs to be rolled to the thickness around 6 mm. It should be done on a floured surface.
Then, you have to cut a long strip as wide as the rim of the pie dish.
Now, you should fix it to the edge of the pie dish using a little of the egg.
The next step is to brush with the egg.
The rest of the pastry needs to be lifted over the pie. You can use a rolling pin to help.
Using your fingers, gently press the edges.
Trim with a sharp knife.
In order to glaze, brush with egg in a lightly manner.
Bake for 30 minutes or stop when the pastry is raised and turns dark golden brown.
Now, the dish is ready to serve and it can be served with creamy mashed potatoes.
- Skinless boneless chicken thighs – 8 nos.
- Vegetable oil – 1 tablespoon.
- Smoked streaky bacon – 8 rashers. (They should be cut into large pieces).
- Plain flour – 2 tablespoons.
- Halved and sliced onion – I no.
- Thyme sprigs – handful.
- Baby button mushrooms – 250 gram pack.
- Milk – 200 ml.
- Beaten egg- 1 no.
- Chicken stock – 400 ml.
- Fresh puff pastry – 500 gram pack. (Or frozen and defrosted).