Chicken and Mushroom Pie
Oct. 12th, 2022 09:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
purplecat posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeI realise that this page of Mum's recipe book contains no less than four chicken recipes, all in the same font and cut from a magazine. I hypothesise some kind of "things to do with chicken" article. The jury is still out on whether I'll attempt the other two - a tagine and a slightly tame looking Thai poached chicken. Anyway, Chicken and Mushroom pie is a classic, so I thought I might as well.
Ingredients:
1 tbsp olive oil
1 finely chopped onion
2 large rosemary sprigs, freshly chopped
450g chopped mushrooms
250g shredded cooked chicken thigh meat
1 tbsp plain flour
142ml carton double cream
375g pack ready-rolled puff pastry
1 egg, beaten.
Method:
1. Preheat the oven to 200C (180C fan), mark 6.
2. Fry the onion and rosemary in the oil for 6-8 mins until onion is soft.
3. Add the mushrooms and fry for 5 min.
4. Stir in the chicken and the flour and heat through.
5. Pour in the double cream and bring to the boil.
6. Spoon into a 1.4 litre pie dish.
7. Top with the puff pastry, trim off the excess, and brush with the egg.
8. Bake for 25 min.
Changes, Mistakes and Substitutions
I didn't have any shredded cooked chicken thigh meat to hand so I diced some chicken thighs and fried them first. I was very suspicious of the lack of any seasoning beyond two rosemary sprigs and so added a pinch of salt and a generous grinding of pepper to the mixture before I put it in the pie dish.
Verdict
The puff pastry didn't really puff, but I suspect that isn't necessarily the recipe's fault but more, perhaps, a comment on the quality of ready-rolled puff pastry - or possibly I took it out of the fridge too soon. Otherwise this was perfectly nice and very decorative. Will make again.
Ingredients:
1 tbsp olive oil
1 finely chopped onion
2 large rosemary sprigs, freshly chopped
450g chopped mushrooms
250g shredded cooked chicken thigh meat
1 tbsp plain flour
142ml carton double cream
375g pack ready-rolled puff pastry
1 egg, beaten.
Method:
1. Preheat the oven to 200C (180C fan), mark 6.
2. Fry the onion and rosemary in the oil for 6-8 mins until onion is soft.
3. Add the mushrooms and fry for 5 min.
4. Stir in the chicken and the flour and heat through.
5. Pour in the double cream and bring to the boil.
6. Spoon into a 1.4 litre pie dish.
7. Top with the puff pastry, trim off the excess, and brush with the egg.
8. Bake for 25 min.
Changes, Mistakes and Substitutions
I didn't have any shredded cooked chicken thigh meat to hand so I diced some chicken thighs and fried them first. I was very suspicious of the lack of any seasoning beyond two rosemary sprigs and so added a pinch of salt and a generous grinding of pepper to the mixture before I put it in the pie dish.
Verdict
The puff pastry didn't really puff, but I suspect that isn't necessarily the recipe's fault but more, perhaps, a comment on the quality of ready-rolled puff pastry - or possibly I took it out of the fridge too soon. Otherwise this was perfectly nice and very decorative. Will make again.
