Chicken Mushroom Pie
Comfort Food with a Creamy filling and Flaky Crust
Ingredients
- 1.2lb/550g chicken breast or thighs boneless, skinless cut into 1 inch chunks
- 8oz/225g mushrooms cut into chunks
- 4oz/113g leeks
- 2 tbsp butter
- 1 tbsp olive oil
- 3 tbsp all purpose flour
- 1 tsp ground black pepper
- 3/4 tsp salt
- 2 pinches grated nutmeg
- 1 tsp dried thyme
- 2 cloves garlic grated
- 8oz/225ml chicken stock more as needed
- 3 tbsp heavy cream more to taste
- 1 tbsp dijon mustard
- puff pastry or pie crust
- 1 egg
Instructions
- Heat your oven to 400 degrees F or 204 C
- Heat up a heavy bottomed pot. Add butter and olive oil. Season the chicken with ¼ tsp salt and ¼ tsp ground black pepper. Put the chicken in and cook for about 5 minutes. They should not be golden brown or have much color. For this recipe, the chicken should be soft and not have a crust. The chicken is done in less than 5 minutes. If you’re using thighs, cook them for a few more minutes. Remove the chicken and set aside.
- Add the mushrooms and cook for 3 minutes. Stir in the leeks, pinch of salt and ground black pepper. Cook until the liquid in the pan has evaporated and the leeks and mushrooms are soft. Add grated garlic and cook for under a minute until the raw taste of garlic disappears. Add a little olive oil if the pan is dry. Stir in all purpose flour. Mix and cook for one minute. Add half of the chicken stock and mix well. When it’s smooth and boiling, stir in remaining chicken stock. Add ¾ tsp ground black pepper, 1/2 tsp salt, dried thyme, heavy cream or half and half. Grate the nutmeg into the pot. Stir in mustard. Let it boil and get thick, then stir in the chicken. If the sauce is too loose, cook for a few minutes until it gets thicker. Taste and add more salt or pepper if you like.
- Spoon the filling into a pie plate and set aside while you get the puff pastry ready. Flour your counter. Lay the pastry on top and dust the top with flour. Roll the pastry out a few inches larger than your dish. Put the pastry around your rolling pin and unroll it over the top of the pie plate. Trim the excess pastry off. Leave about an inch overhang because the pastry will shrink. Whisk the egg and brush it all over the pastry. Cut a small slit in the center. Put the pie plate on a sheet pan and cook in the heated oven for about 30 minutes or until the crust is firm and cooked well. Leave the pie until it cools down a bit, if you can wait. If you cut it right away, the filling will be a little looser.
- ***Generally, you thaw frozen puff pastry in the fridge for a few hours or overnight. Read the package instructions. You can use a pie crust for this recipe instead of puff pastry.
- ***When baked, crust should not be light in color, darker is better. If you take it out of the oven and the crust falls, that means the puff pastry is underbaked.
- ***To make this pie, I’m using a 9.5 inch by 2 inch pie plate. 9 inch is fine. You can use really any shape dish that is oven safe.
Recent Comments