Chicken and mushroom pie with soft buttery pastry.
In winter, these delightful chicken pies are the ultimate comfort food. Served warm with melt-in-the-mouth pastry and a filling that is full of flavour, they are a family favourite. Prepared in individual servings, these pies taste amazing with a small salad with a mustard vinaigrette.
Ingredients
- 1 whole chicken
- salt and pepper to taste
- 2 rolls store bought puff pastry
For the filling
- olive oil to sauté
- 2 cups quartered mushrooms
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- a few sprigs fresh parsley
- 1 cup diced celery
- 1 cup diced carrots
- 1 cups diced onions
- salt and pepper to taste
For the roux
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons butter
For the stock
- 1 bay leaf
- a few sprigs thyme
- 5 cups water
- salt and pepper
Instructions
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Preheat oven to 200C. Place the whole chicken in a baking dish and season with salt and pepper. Bake for an hour, or till juices run clear. Remove from the oven and allow to cool. Debone and set aside, save the bones to make a stock.
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To Make the Stock: In a medium saucepan, add the water, herbs, salt, pepper and chicken bones. Bring to a boil and allow to simmer for 20 minutes. Set aside.
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To make the Roux: In a small saucepan, on medium heat, melt the butter and add the flour. Stir constantly till the mixture becomes like a paste. Set aside.
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For the filling: In a medium saucepan, add the olive oil and the mushrooms and cook till browned. Stir in the minced garlic, sage, thyme, parsley and salt and stir. Add the pieces of chicken, diced celery, carrots and onion and 2 cups of the chicken stock. Simmer for 30 minutes to reduce. There should be a little liquid remaining. Add the roux to thicken it.
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Preheat oven to 200C. Cut each roll of puff pastry into 4 squares. On a greased baking tray, place a square of pastry with a tennis ball size of filling on top. Slightly stretch another square of pastry before covering the filling and pressing down on the edges to seal the sides. Repeat for the 3 other pies. Bake for 20 minutes until the pastry has risen and is golden brown.
Nutrition Facts
Chicken pie
Amount Per Serving
Calories 398
* Percent Daily Values are based on a 2000 calorie diet.
NicoleShillings
My boyfriend and I were just talking about chicken pot pies the other night and how I apparently don’t make enough of them… ha ha. I love the addition of mushrooms in this, that’s a nice healthy but meaty addition. Yummy!
The Olive Blogger
Okay, first of all yay to store bought pastry (I love things that make life more simple). I have a picky mushroom eater at home so I would want to give this a try to see if they notice it mixed in, looks delish!