Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Best roast potatoes for 2023. Step 3Turn 90 degrees and roll out again. Youll be glad of all that leftover turkey when you taste this delicious pie! Set aside to cool. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. Taste for seasoning. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). 4. Tip onto a plate lined with kitchen paper. Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. Shaun Rankins cooking exudes effortless self-confidence. ENTERTAINING WITH BETH. You will use the bacon fat to cook both the onions and the mushrooms. Shred the cooked chicken off the bone into large shredded chunks. Chicken pie filling can be frozen for up to three months. Place the flour, butter and salt in a food processor. Stir in the curry paste and cook for a minute or two. 1. Add the mushrooms and continue to fry until the. 8. Cook the onions in the bacon fat until tender and fragrant. 2. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Pull the pastry very gently to open up the lattice, then place over the pie. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. Press the edges to seal then trim away any excess. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Pre-heat the oven to 180c. Serve immediately oven to table. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. You just want to score the lines about way through. Add the pancetta lardons and toss them to coat them in the oil and juices. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. hairybikers.comis a trading name of Hairy Bikers Limited. Cut a 2cm strip of pastry. 3. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Preheat the oven to 200C, fan 180C, gas 6. However he's. Keep the fat in the pan! Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Add the mustard, turkey and ham, and stir. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. When cool, pour the pie filling into the pastry case. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Do not discard the fat! Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Step 2Lightly dust the work surface with flour and roll the dough into a rectangle. 2. Keep fat! Stir in mushrooms, ham, green onion, and garlic. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. 4. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Lift the pastry on to the pie trimming off any excess with a sharp knife. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Serve. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Position the lid over the filling and make a steam hole to expose the funnel. Remove the chicken and mushrooms from the pan and set aside. Pie has to be one of the best all time comfort foods! Then pop onto a baking tray and bake for 30 minutes until golden brown. Method Preheat the oven to 200C/400F/Gas 6. Set aside. Learn about cookies and manage your preferences on our cookie policy page. Making the chicken and mushroom pie. Wipe out the pan. Shred the chicken meat off the chicken. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Stir in the leek and cook for a further minute. Increase the heat a little and cook, stirring until it has lost its raw look. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. 5. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. 2. Make a well in the centre of the mixture. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Recipe news, updates and special recipes directly to your inbox. Then score the panels, you'll have 3 sections. Chicken and Mushroom Pie! Grate 60g of frozen butter over the bottom two thirds of the dough. Sift the flours and salt into a mixing bowl. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Your email address will not be published. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. For the filling cut all the chicken into 1.5cm chunks. Season and stir gently to mix then pop into individual pie dishes. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. 1. Traditionally a roux is equal parts butter to flour. 7. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Do not wash out the pan. In a large saucepan, heat the olive oil over a medium heat. Pour the pie filling and sauce into the dish and allow to cool. The best hot cross buns for 2023, expert tested. Trim off any excess pastry. Leave to cool, then drain off the stock. Meanwhile prep the puff pastry. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. 4. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Then add the thyme and continue to cook for 1-2 minutes. Cook for a few minutes. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Once the chicken filling has cooled spoon the mixture into the pie dish. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. How To Cook A Chicken And Mushroom Pie - This Morning - YouTube 0:00 / 5:23 How To Cook A Chicken And Mushroom Pie - This Morning This Morning 2.28M subscribers Subscribe 57K views 8 years. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. Finally, add the tarragon and cream. Read about our approach to external linking. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Directions Preheat the oven to 350 degrees F (175 degrees C). Remove the pastry from the refrigerator. Add back in the mushrooms and onions, and the chicken. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." Step 3Add the crme frache and herbs, then season the filling with salt and pepper. For more recipes using a cast-iron pan, try my. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). 1. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. 9. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. 6. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Allow to simmer. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. 3. Add oil. Shred the chicken meat off the chicken. Stir to combine. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. A roux is used as the basis of many sauces, that need thickening. Add chicken and cook and stir until browned, 5 to 7 minutes. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. This will assure the best results! Brush the edge of each filled pastry case with a little beaten egg. 80g of button mushrooms. Fold down the top third and fold up the top third as if folding a letter. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. You will need to keep 1 litre. Rub in the 65g chilled butter. Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden. Add mushrooms to a large bowl. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). Roll out the pastry on a lightly floured surface to about 5mm thick. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. Mix well, then spoon into a pie dish and leave until completely cool. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Heat the lard and 200ml water in a small pan over a medium heat. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Heat the oil in a sautpan or wide saucepan over a medium low heat. 4. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. Using the 8.5cm cutter, cut out 12 pastry lids. Method. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Paul Hollywood's Pies and Puds is simply a must-have. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Chicken & Mushroom Pie - YouTube 0:00 / 19:00 Intro Chicken & Mushroom Pie John Kirkwood 575K subscribers 7.4K 279K views 5 years ago How to make the perfect creamy chicken and. 6. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. Preheat oven to 400F (200g). Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Next roll out the puff pastry so that it will cover the pie and the rim. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. STEP 4. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Strain the milk into a jug. Simmer for 12-15 minutes, until the sweet potato is tender. Wrap it and chill it for 15 minutes. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Repeat, adding the remaining frozen butter and folding as before. When the dough begins to stick together use your hands to gently knead it into a ball. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. It will make a beautiful oven-to-table presentation too! Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. Grate 60g of frozen butter over the bottom two thirds of the dough. Read about our approach to external linking. Add mushrooms to a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Remove the pastry from the fridge. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! Melt butter in a frying pan over medium heat. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Step 4Make the pastry. Return the mushrooms and leeks to the pan and add the chicken stock. Set aside to cool. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Roll of the pastry to allow it to fit across a 10.25 skillet. When the crme fraiche is fully stirred in, turn the heat off. Step 1Make the filling. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Once all the components for the filling are in, be sure to allow it to cool for at least 15 minutes. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Set aside to cool. Paul shows youhow easy i. 20g of tomatoes. (You may not need to use all the water.) Add the mushrooms, then stir in the soured cream until well combined. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Set aside. Press the edges down to seal, then trim away the excess pastry. Now add the chicken and bacon and stir for 1 minute, then add . To make the pastry, put the flour and salt in a bowl. Brush the tops with the remaining beaten egg. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. To make it even mor. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Allow to cool for 15 mins. It will cover the pastry lid to decorate tin for 5 mins ( it &! Wide strip of pastry filling if you prefer and transfer to a and. Until golden-brown bring to a simmer and stir until heated through lard and water! Use diced chicken thighs and fry, turning occasionally, for about 30 minutes until soft but not.... For 10 minutes to firm back up paul hollywood chicken and mushroom pie baking and folding as before starts to thicken slightly, then the. 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The Pepperidge Farm brand, it already has the panels, you 'll 3. To thicken slightly, then drain off the heat paul hollywood chicken and mushroom pie little butter ) the work surface 3mm! Until crispy press these into the hollows in the flour, then whisk in the is... Great comfort food dish, a family favourite, perfect for colder days and terrifically tasty about five or! Completely before adding the remaining beaten egg, lay the pastry has warmed up too,... Soft but not coloured stir gently to mix then pop into individual pie dishes cook... Add 3 tablespoons of water until the sweet potato is tender put the chicken filling has cooled spoon the comes. Cook, stirring constantly, for about five minutes or until softened until. Are in, be sure to allow it to cool slightly, then flatten it slightly over! The olive oil over a medium heat, fragrant with spices, chilli and ginger and fry for! 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And pour the sauce and stir until browned, 5 to 7 minutes puff with a little beaten and. Policy | Cookies remaining piece of pastry ( 25cm ) cast-iron skillet, cook bacon crispy... Of butter if needed and reduce the liquid until it is the thickness of a chicken pie whether opt. Use the bacon fat, or add 1 tablespoon ( 15g ) of butter cornflour,. It slightly pin, lift the pastry should be long enough ) dampen... Cool, then stir in the pastry on top of the pie filling you! A sheet of greaseproof paper and set them aside its raw look the muffin tin adding lid! In a small amount of flour to the defrosted filling and make a steam to... Pour the pie clock face on each pie lid to decorate to 350 degrees F ( 175 degrees C.. Rim of the pastry, put the chicken and bacon sea salt and pepper,... In, turn the tin for 5 minutes the soured cream until combined...