favorite
print
share
Serves
US | Metric
Ingredients
-
1 Medium Brown Onion (Roughly Chopped)
-
2 Celery Stems (Finely Diced)
-
1 Large Carrot (Finely Diced)
-
2 tsps Fresh Thyme (Finely Chopped)
-
3 tsps Fresh Marjoram (Finely Chopped)
-
2 tsps Fresh Sage (Finely Chopped)``
-
3 Garlic Cloves
-
200 g Mushrooms (Roughly Chopped)
-
500 g Chicken Thigh Fillet
-
2 tbsps Plain Flour
-
500 ml Chicken Stock
-
1 Egg
-
15 g Butter
Chicken & Mushroom Pie
Made with my Naughty Pastry!
The ultimate winter warmer for a family dinner!
Prep
45 minutes
Total
1 hour 15 minutes
- Preheat your oven to 180℃ fan.
- Remove your pastry from the fridge to allow it to warm slightly in readiness for rolling.
- Add the butter to a non-stick pan over medium heat and melt before adding the onion, celery and carrot and cooking until softened.
- Toss in your aromatics (Garlic, Thyme, Marjoram & Sage) and Mushrooms and cook until the mushrooms soften and release their water content.
- Cut the chicken into 2 cm cubes and add to the vegetables, stirring occasionally until the chicken is sealed and starting to cook.
- Add the flour and stir thoroughly; this will cause your pan mix to thicken considerably.
- Once thickened, add small amounts of stock gradually until the mix starts to liquify and all stock is added to the pan.
- Taste and season.
- At this stage your filling is going to look very wet - don't panic - turn the heat right down on the pan and leave it gently simmer and thicken, stirring occasionally while you roll out your pastry.
- The filling is ready when the liquid content has reduced by half.
- Roll out your pastry gently to 3-5mm thickness and line a pie dish, making sure to fully press the pastry into the base and sides of the dish.
- Trim off any excess pastry and add the pie filling on top of the pastry casing.
- Roll out a separate section of pastry for your lid then beat the egg and, with a pastry brush, brush a fine coating of egg around the rim of the pastry casing.
- Gently lift your pastry lid on top of the casing, smooth your finger round the edges to seal then press a fork lightly round the edge to crimp the 2 pastry sections together.
- Decorate your pie with the pastry offcuts, if desired.
- Lastly brush a light egg wash over the entire pastry lid (this will give a glorious shiny colouring once cooked)
- Place in the middle of your oven for 25-30 minutes until the pastry achieves a golden brown colour.
- And serve!
More from
Discover what else is on CooklyBookly
Chicken & Mushroom Pie
Made with my Naughty Pastry!
The ultimate winter warmer for a family dinner!
favorite
print
share
Prep
45 minutes
Total
1 hour 15 minutes
Serves
US | Metric
Ingredients
-
1 Medium Brown Onion (Roughly Chopped)
-
2 Celery Stems (Finely Diced)
-
1 Large Carrot (Finely Diced)
-
2 tsps Fresh Thyme (Finely Chopped)
-
3 tsps Fresh Marjoram (Finely Chopped)
-
2 tsps Fresh Sage (Finely Chopped)``
-
3 Garlic Cloves
-
200 g Mushrooms (Roughly Chopped)
-
500 g Chicken Thigh Fillet
-
2 tbsps Plain Flour
-
500 ml Chicken Stock
-
1 Egg
-
15 g Butter
- Preheat your oven to 180℃ fan.
- Remove your pastry from the fridge to allow it to warm slightly in readiness for rolling.
- Add the butter to a non-stick pan over medium heat and melt before adding the onion, celery and carrot and cooking until softened.
- Toss in your aromatics (Garlic, Thyme, Marjoram & Sage) and Mushrooms and cook until the mushrooms soften and release their water content.
- Cut the chicken into 2 cm cubes and add to the vegetables, stirring occasionally until the chicken is sealed and starting to cook.
- Add the flour and stir thoroughly; this will cause your pan mix to thicken considerably.
- Once thickened, add small amounts of stock gradually until the mix starts to liquify and all stock is added to the pan.
- Taste and season.
- At this stage your filling is going to look very wet - don't panic - turn the heat right down on the pan and leave it gently simmer and thicken, stirring occasionally while you roll out your pastry.
- The filling is ready when the liquid content has reduced by half.
- Roll out your pastry gently to 3-5mm thickness and line a pie dish, making sure to fully press the pastry into the base and sides of the dish.
- Trim off any excess pastry and add the pie filling on top of the pastry casing.
- Roll out a separate section of pastry for your lid then beat the egg and, with a pastry brush, brush a fine coating of egg around the rim of the pastry casing.
- Gently lift your pastry lid on top of the casing, smooth your finger round the edges to seal then press a fork lightly round the edge to crimp the 2 pastry sections together.
- Decorate your pie with the pastry offcuts, if desired.
- Lastly brush a light egg wash over the entire pastry lid (this will give a glorious shiny colouring once cooked)
- Place in the middle of your oven for 25-30 minutes until the pastry achieves a golden brown colour.
- And serve!
More from
Discover what else is on CooklyBookly