Recipe of Quick Chicken and mushroom pie

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken and mushroom pie. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Find Deals on Chicken And Mushroom Pie in Groceries on Amazon. 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 golden-brown. Lift the chicken onto a plate and tip the bacon pieces into the pan.

Chicken and mushroom pie is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken and mushroom pie is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have chicken and mushroom pie using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and mushroom pie:

1. Get 3 leeks, washed, whites sliced, green tops saved for stock (or compost!)
2. Prepare 250 g mushrooms (I use whole brown button)
3. Make ready 150 g bacon, thinly sliced
4. Take 250 g leftover roast chicken, chunks
5. Make ready 500 ml chicken stock, fresh or stock cube
6. Take 1 piece shortcrust pastry or 4 pieces of filo pastry
7. Take 3 heaped tbsp of plain flour
8. Take Few sprigs of thyme, leaves removed
9. Take Knob butter
10. Take Trickle of oil
11. Prepare Egg to glaze

Gradually add the water, a tablespoon at a time. Pour into dish; top with pastry. The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. Serve with a green salad with balsamic vinaigrette and crusty bread.

Steps 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Move the chicken mixture to your pie dish. Leave to cool slightly or completely if you are preparing ahead of time.
7. 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.
8. 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!!
9. 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.
10. 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.
11. Reheat the gravy, dish up the pie with seasonal greens and enjoy!

The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. Serve with a green salad with balsamic vinaigrette and crusty bread. 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’s going to wrap this up with this exceptional food chicken and mushroom pie recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!