A perennial pub classic, the Chicken and Mushroom pie is always a family favourite. Tender, tasty chicken thighs, white wine, cream, and juicy mushrooms, all encased in a crispy and indulgent short crust pastry.
You can make the component parts a day in advance, spreading out the whole affair to make it easier. And you can do the final assembly of the pie in the morning and stand in the fridge until you’re ready to cook. Just remember to give twenty minutes at room temperature before it goes into the oven. That way you ensure that the filling can cook through properly, and the pastry won’t shock and shrink too much.
Tastes even better reheated in the oven the next day!!
Chicken and Mushroom Pie
- Large casserole/pie dish
- 500 g plain flour
- 250 g salted butter chilled, cut into 1cm squares
- 1 large egg
- 2 tbsp cold water
- 2 tbsp olive oil
- 1 large onion finely chopped
- 700 g chicken thighs skinned and boned, or breast meat if you prefer
- 250 g chestnut mushrooms quartered
- 2 cloves garlic finely chopped
- 1 tsp dried thyme
- 300 ml white wine
- 300 ml water
- 1 chicken stockpot
- 2 tbsp corn flour mixed with a little cold water
- 1 tbsp tarragon finely chopped
- 100 ml double cream
- 200 g low fat crème fraiche
- 1 large egg
- 30 ml milk
- Roughly rub the butter into the flour until about 85% incorporated. Most of the mixture should be breadcrumb like in consistency with larger pieces of butter still in the mix.
- Add the egg, and then the water a little at a time, bringing it all together by hand until you have a dough. Try to handle it as little as possible. Wrap in cling film and chill.
- Using your large casserole, over a medium heat, fry the onion until translucent in the olive oil. Add in the chicken and thyme, turn up the heat, and cook until starting to brown.
- Add the mushrooms, garlic and dried thyme, and cook for a further 3-5 minutes, until the mushrooms start to look a bit smaller and shiny.
- De-glaze the pan with the white wine, then add the water, stockpot and double cream.
- Simmer for 15 minutes, then stir in the corn flour mixture a little at a time until it thickens like a gravy. Stir in the tarragon and crème fraiche. Cook for a couple more minutes, stirring all the time, and ensuring it doesn't boil.
- Take off the heat, and allow to cool completely.
- Preheat the oven to 180C, 165C fan, gas mark 4.
- Take the dough out of the fridge, and using as little flour as possible, roll out to a large circle shape, roughly 4-5 mm thick.
- Beat the egg and the milk together to make a wash, and then use on the edges of the casserole, ready to take the pastry lid
- Roll the pastry around the rolling pin and transfer onto the top of the pie dish. Gently press down into the dish, then cut around the pie leaving an overhang of about 1cm.
- Crimp around the lid using your thumb and forefinger. Make a few small slits in the centre to allow any steam to escape, then using the offcuts of pastry you can create small decorations to add to the top of the pie. Don't overdo it!
- Glaze the entire pie with egg wash, and then bake for around 35-40 minutes until the crust is crisp and golden brown.
- Allow to rest for ten minutes, then serve with chips or mashed potatoes and peas.