Chicken and mushroom pie2016-04-11
- Servings : 4
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
A proper chicken and mushroom pie with a creamy sauce, shortcrust base and a puff pastry lid. Perfect to use up leftover roast chicken. A couple of short-cuts and tips make this easy to prepare. See the slider above for pictures of the steps. My chicken stock recipe is here.
- 500g Cooked chicken
- 200g Mushrooms quartered
- 300ml Chicken stock
- 1 Slab shortcrust pastry
- 1 slab Puff pastry
- 25g Butter
- 1 Egg beaten
- 100ml Double cream
- 2 Heaped teaspoons cornflour
- Pinch of salt and ground black pepper
In a small frying pan on a moderate heat add the butter and the quartered mushrooms. Sauté for about 5 minutes, remove the and allow to go cold. Leave any mushroom juice in the pan.
Make the sauce. In the mushroom pan add the chicken stock and bring to a simmer and reduce by about a third, add the double cream and reduce again. Mix up a couple of heaped teaspoons of cornflour with cold water and add it to the sauce bit by bit until it's very thick. Remove from the heat and leave to go cold. It will thicken more when cold, if it's too runny the pie will go soggy.
Roll out the shortcrust pastry to approx 4-5mm. Oil a pie dish lightly and gently line the pie dish. **Now here is a trick that avoids any blind baking and a soggy bottom!** Brush the shortcrust with beaten egg and allow the egg to dry. DO NOT TRIM THE PASTRY YET.
Now shred up the chicken, mix with the mushrooms and fill the pie dish. Top the mixture with the cold sauce.
Roll out the puff pastry to about 5-6mm thick, brush the edges of the shortcrust with beaten egg and gently lay the puff pastry on top. Crimp around the edge with a fork to seal them together.
Trim off the excess pastry just close to the edge of the dish, leave a little overhang as the pastry will shrink when cooking. Cut a small cross in the top of the pie, and brush with beaten egg then decorate with some left over puff pastry and egg-wash again.
Heat the oven to 350 Fahrenheit 180 Celsius. Place the pie on the middle shelf and bake for 40 - 45 minutes.