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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 Chicken & Mushroom Pie
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!
Chicken & Mushroom Pie Chicken & Mushroom Pie
Chicken & Mushroom Pie
Made with my Naughty Pastry!

The ultimate winter warmer for a family dinner!

favorite
print
like
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!