Simple Way to Make Perfect Chicken and mushroom pie
date: 2020-09-13T08:01:41.328Z
image: https://img-global.cpcdn.com/recipes/e8cb27fa8b4c149c/751x532cq70/chicken-and-mushroom-pie-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/e8cb27fa8b4c149c/751x532cq70/chicken-and-mushroom-pie-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/e8cb27fa8b4c149c/751x532cq70/chicken-and-mushroom-pie-recipe-main-photo.jpg
author: Luella Allen
ratingvalue: 4.5
reviewcount: 32590
recipeingredient:
- "3 leeks washed whites sliced green tops saved for stock or compost" - "250 g mushrooms I use whole brown button" - "150 g bacon thinly sliced" - "250 g leftover roast chicken chunks" - "500 ml chicken stock fresh or stock cube" - "1 piece shortcrust pastry or 4 pieces of filo pastry" - "3 heaped tbsp of plain flour" - " Few sprigs of thyme leaves removed" - "Knob butter" - " Trickle of oil" - " Egg to glaze"
recipeinstructions:
- "Add the oil to a large, hot pan and fry the bacon until brown (not burnt!) and the fat has rendered down." - "Remove the bacon out of the pan, leaving a little fat and add a knob of butter. When melted, add the leeks and sweat on a low heat for 5-10 minutes until they are soft and collapsed." - "Add the mushrooms and turn up the heat to get all the water out of the mushrooms and stir occasionally so that the leeks can’t stick. When the water has evaporated after 5 or 6 minutes, brown slightly, then add the bacon back to the pan." - "Add the flour, stir, and cookout for a few minutes. Add the stock and stir to make a lovely gravy. Add the thyme, chicken (any other leftovers bits from the roast like pigs in blankets or stuffing!) and simmer for 10-15 minutes until thick and heated through." - "Place a sieve over a medium pan and place the chicken mixture into the sieve, so as to extract the gravy into the pan. Lightly press your chicken mixture to get most of the gravy out, so that it isn’t too wet and make the pastry soggy." - "Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time." - "Take the pastry out of the fridge and lay it out. Cut a few strips of 1cm thick pieces of pastry off the edges of the pastry sheet (if using shortcrust). Wet the edge of the pie dish with water and stick the strands to the dish as a base to set the lid on. Press gently to fix." - "Brush these bits of pastry on the dish with water and place the whole piece of pastry on top. Press down gently. Use a knife to cut off the excess pastry and if you want, save the extra bits to make jam tarts!!" - "Crimp the edge of the pie with the end of the knife. Brush with beaten egg, and poke 2 holes in the top to let the stream out." - "Place in a preheated oven (180 degrees) for about 25 minutes (35 if the mixture was cold), being careful that the top doesn’t brown too quickly. It will sit quite happily for 10 minutes on the work surface when cooked." - "Reheat the gravy, dish up the pie with seasonal greens and enjoy!"
categories:
- Recipe
tags:
- chicken - and - mushroom
katakunci: chicken and mushroom
nutrition: 235 calories
recipecuisine: American
preptime: "PT30M"
cooktime: "PT45M"
recipeyield: "3"
recipecategory: Dessert
---
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken and mushroom pie. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken is.
Chicken and mushroom pie is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It's simple, it is quick, it tastes delicious. They're nice and they look fantastic. Chicken and mushroom pie is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken and mushroom pie using 11 ingredients and 11 steps. Here is how you cook that.
##### The ingredients needed to make Chicken and mushroom pie:
1. Prepare 3 leeks, washed, whites sliced, green tops saved for stock (or compost!) 1. Take 250 g mushrooms (I use whole brown button) 1. Make ready 150 g bacon, thinly sliced 1. Make ready 250 g leftover roast chicken, chunks 1. Prepare 500 ml chicken stock, fresh or stock cube 1. Get 1 piece shortcrust pastry or 4 pieces of filo pastry 1. Take 3 heaped tbsp of plain flour 1. Take Few sprigs of thyme, leaves removed 1. Get Knob butter 1. Take Trickle of oil 1. Get Egg to glaze
Gradually add the water, a tablespoon at a time, mixing. 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. Season and stir gently to mix then pop into individual pie dishes. This chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long.
##### Instructions to make Chicken and mushroom pie:
1. Add the oil to a large, hot pan and fry the bacon until brown (not burnt!) and the fat has rendered down. 1. Remove the bacon out of the pan, leaving a little fat and add a knob of butter. When melted, add the leeks and sweat on a low heat for 5-10 minutes until they are soft and collapsed. 1. Add the mushrooms and turn up the heat to get all the water out of the mushrooms and stir occasionally so that the leeks can’t stick. When the water has evaporated after 5 or 6 minutes, brown slightly, then add the bacon back to the pan. 1. Add the flour, stir, and cookout for a few minutes. Add the stock and stir to make a lovely gravy. Add the thyme, chicken (any other leftovers bits from the roast like pigs in blankets or stuffing!) and simmer for 10-15 minutes until thick and heated through. 1. Place a sieve over a medium pan and place the chicken mixture into the sieve, so as to extract the gravy into the pan. Lightly press your chicken mixture to get most of the gravy out, so that it isn’t too wet and make the pastry soggy. 1. Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time. 1. Take the pastry out of the fridge and lay it out. Cut a few strips of 1cm thick pieces of pastry off the edges of the pastry sheet (if using shortcrust). Wet the edge of the pie dish with water and stick the strands to the dish as a base to set the lid on. Press gently to fix. 1. Brush these bits of pastry on the dish with water and place the whole piece of pastry on top. Press down gently. Use a knife to cut off the excess pastry and if you want, save the extra bits to make jam tarts!! 1. Crimp the edge of the pie with the end of the knife. Brush with beaten egg, and poke 2 holes in the top to let the stream out. 1. Place in a preheated oven (180 degrees) for about 25 minutes (35 if the mixture was cold), being careful that the top doesn’t brown too quickly. It will sit quite happily for 10 minutes on the work surface when cooked. 1. Reheat the gravy, dish up the pie with seasonal greens and enjoy!
Season and stir gently to mix then pop into individual pie dishes. This chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long. Stir the cooked chicken into the cooled mushroom sauce and spoon into the centre of the pie. Moisten the edge of the pastry with water and place the second circle of pastry on top. Trim the edges and press the edges together to seal.
So that is going to wrap it up for this special food chicken and mushroom pie recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/e8cb27fa8b4c149c/751x532cq70/chicken-and-mushroom-pie-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/e8cb27fa8b4c149c/751x532cq70/chicken-and-mushroom-pie-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/e8cb27fa8b4c149c/751x532cq70/chicken-and-mushroom-pie-recipe-main-photo.jpg
author: Luella Allen
ratingvalue: 4.5
reviewcount: 32590
recipeingredient:
- "3 leeks washed whites sliced green tops saved for stock or compost" - "250 g mushrooms I use whole brown button" - "150 g bacon thinly sliced" - "250 g leftover roast chicken chunks" - "500 ml chicken stock fresh or stock cube" - "1 piece shortcrust pastry or 4 pieces of filo pastry" - "3 heaped tbsp of plain flour" - " Few sprigs of thyme leaves removed" - "Knob butter" - " Trickle of oil" - " Egg to glaze"
recipeinstructions:
- "Add the oil to a large, hot pan and fry the bacon until brown (not burnt!) and the fat has rendered down." - "Remove the bacon out of the pan, leaving a little fat and add a knob of butter. When melted, add the leeks and sweat on a low heat for 5-10 minutes until they are soft and collapsed." - "Add the mushrooms and turn up the heat to get all the water out of the mushrooms and stir occasionally so that the leeks can’t stick. When the water has evaporated after 5 or 6 minutes, brown slightly, then add the bacon back to the pan." - "Add the flour, stir, and cookout for a few minutes. Add the stock and stir to make a lovely gravy. Add the thyme, chicken (any other leftovers bits from the roast like pigs in blankets or stuffing!) and simmer for 10-15 minutes until thick and heated through." - "Place a sieve over a medium pan and place the chicken mixture into the sieve, so as to extract the gravy into the pan. Lightly press your chicken mixture to get most of the gravy out, so that it isn’t too wet and make the pastry soggy." - "Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time." - "Take the pastry out of the fridge and lay it out. Cut a few strips of 1cm thick pieces of pastry off the edges of the pastry sheet (if using shortcrust). Wet the edge of the pie dish with water and stick the strands to the dish as a base to set the lid on. Press gently to fix." - "Brush these bits of pastry on the dish with water and place the whole piece of pastry on top. Press down gently. Use a knife to cut off the excess pastry and if you want, save the extra bits to make jam tarts!!" - "Crimp the edge of the pie with the end of the knife. Brush with beaten egg, and poke 2 holes in the top to let the stream out." - "Place in a preheated oven (180 degrees) for about 25 minutes (35 if the mixture was cold), being careful that the top doesn’t brown too quickly. It will sit quite happily for 10 minutes on the work surface when cooked." - "Reheat the gravy, dish up the pie with seasonal greens and enjoy!"
categories:
- Recipe
tags:
- chicken - and - mushroom
katakunci: chicken and mushroom
nutrition: 235 calories
recipecuisine: American
preptime: "PT30M"
cooktime: "PT45M"
recipeyield: "3"
recipecategory: Dessert
---
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken and mushroom pie. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken is.
Chicken and mushroom pie is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It's simple, it is quick, it tastes delicious. They're nice and they look fantastic. Chicken and mushroom pie is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken and mushroom pie using 11 ingredients and 11 steps. Here is how you cook that.
##### The ingredients needed to make Chicken and mushroom pie:
1. Prepare 3 leeks, washed, whites sliced, green tops saved for stock (or compost!) 1. Take 250 g mushrooms (I use whole brown button) 1. Make ready 150 g bacon, thinly sliced 1. Make ready 250 g leftover roast chicken, chunks 1. Prepare 500 ml chicken stock, fresh or stock cube 1. Get 1 piece shortcrust pastry or 4 pieces of filo pastry 1. Take 3 heaped tbsp of plain flour 1. Take Few sprigs of thyme, leaves removed 1. Get Knob butter 1. Take Trickle of oil 1. Get Egg to glaze
Gradually add the water, a tablespoon at a time, mixing. 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. Season and stir gently to mix then pop into individual pie dishes. This chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long.
##### Instructions to make Chicken and mushroom pie:
1. Add the oil to a large, hot pan and fry the bacon until brown (not burnt!) and the fat has rendered down. 1. Remove the bacon out of the pan, leaving a little fat and add a knob of butter. When melted, add the leeks and sweat on a low heat for 5-10 minutes until they are soft and collapsed. 1. Add the mushrooms and turn up the heat to get all the water out of the mushrooms and stir occasionally so that the leeks can’t stick. When the water has evaporated after 5 or 6 minutes, brown slightly, then add the bacon back to the pan. 1. Add the flour, stir, and cookout for a few minutes. Add the stock and stir to make a lovely gravy. Add the thyme, chicken (any other leftovers bits from the roast like pigs in blankets or stuffing!) and simmer for 10-15 minutes until thick and heated through. 1. Place a sieve over a medium pan and place the chicken mixture into the sieve, so as to extract the gravy into the pan. Lightly press your chicken mixture to get most of the gravy out, so that it isn’t too wet and make the pastry soggy. 1. Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time. 1. Take the pastry out of the fridge and lay it out. Cut a few strips of 1cm thick pieces of pastry off the edges of the pastry sheet (if using shortcrust). Wet the edge of the pie dish with water and stick the strands to the dish as a base to set the lid on. Press gently to fix. 1. Brush these bits of pastry on the dish with water and place the whole piece of pastry on top. Press down gently. Use a knife to cut off the excess pastry and if you want, save the extra bits to make jam tarts!! 1. Crimp the edge of the pie with the end of the knife. Brush with beaten egg, and poke 2 holes in the top to let the stream out. 1. Place in a preheated oven (180 degrees) for about 25 minutes (35 if the mixture was cold), being careful that the top doesn’t brown too quickly. It will sit quite happily for 10 minutes on the work surface when cooked. 1. Reheat the gravy, dish up the pie with seasonal greens and enjoy!
Season and stir gently to mix then pop into individual pie dishes. This chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long. Stir the cooked chicken into the cooled mushroom sauce and spoon into the centre of the pie. Moisten the edge of the pastry with water and place the second circle of pastry on top. Trim the edges and press the edges together to seal.
So that is going to wrap it up for this special food chicken and mushroom pie recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!