Chicken & Mushroom (or Leek) Pie

A completed Chicken and Mushroom Pie with Golden Pastry
Chicken and Mushroom Pie

I love chicken and mushroom pie. Substitute some leeks if you don’t like mushrooms. I particularly like this as it has a good chicken flavour. Some people might argue it’s not a pie because it only has a pastry lid, but it’s a pie to me.

A well-flavoured stock is the secret of a nice chicken pie. And the poaching of the chicken leaves the meat soft and succulent. I like the chicken cooked in advance.

It’s a great one to do in advance all up to the pastry stage. The chilled filling can be in the fridge (well chilled, this is better for the pastry which must go on a cold filling, anything warm partly poaches the pastry before it rises, and makes it very soggy) in the dish just waiting for its pastry lid. Indeed, to save even more last-minute fuss, the pastry lid can also be added when the filling is cold and kept in the fridge, so the pie just needs glazed and then 30-40 minutes in the oven to warm (remember, the chicken is already cooked.)
Ingredients
  • Chicken big enough for the size of pie you want
  • Onion, carrot, celery, herbs (tarragon/parsley is nice) for stock
  • Milk or cream (I use semi-skimmed milk and it’s just fine. A lot of cream makes it heavier)
  • Portobello mushrooms, enough for the pie depending on how many mushrooms you like. If it’s autumn and you get wild mushrooms then use them.)
  • More herbs for the sauce (tarragon and/or parsley)
  • 30g butter
  • 30g plain flour
  • Nutmeg for grating
  • Shop bought rolled puff pastry (life’s too short to make puff pastry)
  • Beaten egg to glaze
 Method
  1. Cook the chicken gently in a casserole of water with herbs and veg. Don’t make the casserole too big in relation to the chicken or you get a weak stock. A tight-fitting casserole is best, you only need about 500ml of stock. Cover the chicken and cook for about 60-75 minutes, depending on the size of the bird. The stock should just blip gently on the stove, it doesn’t need a hard boil.
  2. Drain, sieve and reserve the stock from the cooked chicken, you will use this to make a sauce for the pie
  3. Once cooled pick the chicken meat from the carcass and cover. You may want to keep it in the fridge if you won’t use it soon. Discard the carcass as the flavour has been removed when you made the stock.
  4. Sauté the mushrooms and set aside with chicken
  5. Reduce the stock, if required, with the herbs to about 500ml to concentrate the flavour
  6. Make a roux of the butter and plain flour
  7. Add the stock slowly and in small batches to make a sauce
  8. Add a splash of milk
  9. Season the sauce with salt and plenty of pepper, and a grating of nutmeg
  10. Add the sauce to the chicken and mushrooms, mixed together in a pie dish and chill in the fridge until properly cold
  11. Once cool add the pasty top, glaze with egg and make a hole for steam
  12. Cook for about 30-40 minutes at about 180C fan, until the pastry is golden, and the filling hot. If it’s getting too dark you can turn the temperature down 10-20 degrees to allow the filling to fully warm. A temperature probe is brilliant for checking it’s fully warmed through by sticking it in the steam hole you made.
Variants
  • Try some sautéed leeks instead of the mushrooms
  • You could try adding some rehydrated porcini mushrooms but watch you don’t overpower the flavour of the chicken
  • You could add some leftover cooked ham to make chicken and ham pie