Best Chicken Mushroom Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN, LEEK & MUSHROOM PIE



Chicken, leek & mushroom pie image

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup

Provided by John Torode

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16

4 large chicken breasts
4 skinless boneless chicken thighs
2 bay leaves
½ small pack thyme
½ small pack flat-leaf parsley, leaves and stalks separated
2 large onions, chopped
1 garlic clove
1 chicken stock cube, crumbled
750ml milk, plus extra to glaze
100g butter
3 leeks, chopped
300g button mushrooms, halved
100g plain flour, plus extra for dusting
200ml crème fraîche
500g puff pastry
ketchup, to serve (optional)

Steps:

  • Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
  • Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
  • Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
  • Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
  • Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
  • Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

COUNTRY CHICKEN AND MUSHROOM POT PIE



Country Chicken and Mushroom Pot Pie image

A basic chicken and mushroom pot pie recipe.

Provided by djameela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup boiling water
1 cube chicken bouillon
2 tablespoons butter, divided
1 large onion, sliced
1 pint white button mushrooms, sliced
4 (5 ounce) skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
ground black pepper to taste
¾ cup milk
¼ cup water
1 cup frozen mixed vegetables (carrots, corn, peas)
2 teaspoons cornstarch
1 (14 ounce) package pastry for double-crust pie
1 large egg yolk, beaten

Steps:

  • Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
  • Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
  • Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
  • Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
  • After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
  • Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
  • Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g

CHICKEN & MUSHROOM PUFF PIE



Chicken & mushroom puff pie image

This is just what you need on a cold night. Serve with creamy mashed potatoes

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 11

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon, cut into large pieces
1 onion, halved and sliced
250g baby button mushrooms
handful of thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry, or frozen and defrosted
1 egg, beaten

Steps:

  • Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
  • Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
  • With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
  • Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
  • Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
  • Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition Facts : Calories 855 calories, Fat 47 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.7 milligram of sodium

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST



Chicken and Mushroom Pie with Phyllo-Parmesan Crust image

Categories     Chicken     Mushroom     Poultry     Bake     Casserole/Gratin     Winter     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

1 1/2-ounce package dried porcini mushrooms
1 cup hot water
9 tablespoons butter, divided
1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
3 garlic cloves, minced
2 cups low-salt chicken broth
3/4 cup Riesling or other fruity white wine
2 ounces thin prosciutto slices, cut into thin strips
2 teaspoons grated lemon peel
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
2 tablespoons chopped fresh Italian parsley
1/2 cup finely grated Parmesan cheese

Steps:

  • Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
  • Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

CREAMY CHICKEN AND MUSHROOM PIE



Creamy Chicken and Mushroom Pie image

A yummy chicken and mushroom pie that everyone will love.

Provided by Alex_crozzy

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon salted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 (6 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
½ cup chopped mushrooms, or to taste
3 ½ ounces cubed fully cooked ham
1 stalk green onion, chopped
1 teaspoon crushed garlic
¼ cup milk, or more as needed
salt and ground black pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
  • Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
  • Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
  • Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g

CHICKEN, MOREL MUSHROOM & ASPARAGUS ONE-PAN PIE



Chicken, morel mushroom & asparagus one-pan pie image

Cook up a spring chicken and asparagus pie using seasonal morel mushrooms. This hearty one-pan dish is a fresh new take on the classic chicken pie

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 14

100g fresh morel or 30g dried morels
200ml chicken stock (if using fresh morels)
50g butter
2 shallots , finely sliced
3 thyme sprigs , leaves picked
2 bay leaves
1 tbsp plain flour , plus extra for dusting
100ml dry sherry or white wine
200ml crème fraîche
6 skinless boneless chicken thighs , cut into large chunks
bunch asparagus , woody ends removed, stalks cut into 4cm pieces
½ pack tarragon , leaves roughly chopped, plus a sprig to decorate
1 block puff pastry (375g), all-butter is best
1 egg , beaten, to glaze

Steps:

  • If you are using dried mushrooms, heat the stock and soak them for 10 mins, then remove them, strain the liquid and set it aside. If you're using fresh mushrooms, clean them thoroughly before using. Set a couple of the nicest-looking morels aside to decorate the top of the pie, and halve the rest.
  • Heat half the butter in a skillet and fry the halved morels for 3-4 mins or until wilted. Scoop them onto a plate and set aside. Heat the remaining butter and gently cook the shallots in the pan with the thyme and bay. Once softened, stir in the flour and cook for 1 min or until you have a sandy paste.
  • Pour in the sherry and sizzle, then carefully stir in the strained soaking liquid (or 200ml chicken stock if you've used fresh morels), followed by the crème fraîche. Season well and bring the sauce to a gentle simmer. Add the chicken and poach in the sauce for 10 mins or until the chicken is just cooked through. Remove the bay, stir through the asparagus, tarragon and fried morels, then remove from the heat.
  • Heat oven to 220C/200C fan/gas 8. The pastry needs to sit on top of the ingredients, so if your pan is too deep, use a pie dish instead. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut the pastry to fit the pan or dish, and drape it over the pie mixture using a rolling pin to help you. Liberally brush with egg, season the pastry with flaky sea salt, and pop your reserved morels on the top. Bake for 20 mins or until the pastry has puffed and is a deep golden brown. Leave tor rest for 5 mins before serving straight from the pan.

Nutrition Facts : Calories 699 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium

SAVORY CHICKEN AND MUSHROOM PIE



Savory Chicken and Mushroom Pie image

I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.

Provided by kikikim

Time 1h15m

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 large onion, chopped
1 cup sliced mushrooms
¾ cup chopped celery
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon dried savory
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups chicken broth
1 (8 ounce) package cream cheese, softened
2 ½ cups chopped cooked chicken
1 cup frozen mixed vegetables
½ (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
  • Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
  • Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 24.1 g, Cholesterol 96.9 mg, Fat 30.8 g, Fiber 2 g, Protein 18 g, SaturatedFat 12.7 g, Sodium 528.4 mg, Sugar 1.7 g

CHICKEN, MUSHROOM AND BACON POT PIE



Chicken, Mushroom and Bacon Pot Pie image

Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

3 slices streaky bacon
1 teaspoon garlic oil
5 ounces mushrooms, sliced
1/2 lb chicken thigh fillet, cut into small strips
7/8 ounce flour
1/2 teaspoon dried thyme
1 tablespoon butter
10 1/8 ounces hot chicken stock
1 tablespoon marsala wine
puff pastry sheet

Steps:

  • Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
  • Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
  • Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
  • Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS



Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

3 pieces boneless, skinless chicken breast
3 onions
2 fresh bay leaves
2 tablespoons extra-virgin olive oil
8 ounces button mushrooms, sliced or quartered
4 baby potatoes, diced
2 parsnips, peeled and diced 1/2-inch thick
2 small ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
Splash white wine
1 rounded tablespoon Dijon mustard
2 cups chicken stock
1/2 cup heavy cream
1 sheet frozen puff pastry dough, defrosted
1 egg

Steps:

  • Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
  • In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
  • Reduce the heat to low and bake off the pastry tops.
  • For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
  • To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
  • Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

SOUP-A-SIMPLE CHICKEN AND MUSHROOM PIE



Soup-a-simple Chicken and Mushroom pie image

This is the quickest method I can think of for creating a great tasting pie. No sauce making skills required. The use of short crust pastry really adds to the flavour. Serve with creamy mash and greens.

Provided by better_call_Paul

Time 1h

Yield Serves 4

Number Of Ingredients 10

3 tbsp vegetable oil
500g diced or strips chicken breast (boneless/skinless)
1 medium/large onion chopped
150g button mushrooms, chopped or halved
2 tbsp fresh Thyme chopped (1 tbsp if dried)
294g tin condensed cream of mushroom soup
500g pack fresh short crust pastry or frozen and defrosted
1 egg, beaten for glaze
1 tbsp dried Italian herbs or Thyme
Fresh ground sea salt and black pepper seasoning

Steps:

  • Tip: Remember to get pastry out of fridge 45 mins prior to use. Using a large non-stick frying pan, heat 2 tbsp of the oil. Gently fry the diced or cubed chicken for approx 7-8 mins until golden brown all over, add a little seasoning as you prefer, if using dried thyme add it to this stage of the cooking to allow time for the herb to release its flavour. Do this in batches, if using a smaller pan. Place a sieve or colander over a bowl, pop the chicken into this to drain liquids and aid cooling. Into the same frying pan, heat 1 tbsp of vegetable oil, add the onion, after 1-2 minutes, add the mushrooms and fresh thyme, then fry on a high heat for another 3 mins until the onions start to colour. Once cooked add this to the pre-cooked chicken to drain liquids and cool. Add a handful of frozen petit pois for sweetness and colour. No need to thaw.
  • Empty the can of condensed soup into a medium pan. Tip. Keep can! Use the cream of mushroom one rather than chicken as this will enhance these flavours to balance those of the chicken. Using the empty soup can, add the juices of the drained pie filling top up with water to half a tin. This provides additional liquid necessary to turn the condensed soup into a ready-made mushroom sauce. Gently heat the soup and stir the liquid together until smooth. Add additional water to suit your personal consistency preference. Leave to cool.
  • Add the cooked and cooled pie filling to the sauce and gently stir coating all the meat. Spoon the filling into a large pie or baking dish (approx 20 cm.) with a lip. Pre-heat oven to 220C/fan 200C/gas 7.
  • Using a floured surface, roll out the pastry to 3-4mm thick and at least 30mm larger on all sides of the dish shape you intend to use. Cut a long strip the width of the pie dish rim approx 1cm, brush with the egg, and fix pastry strip to the edge of the pie dish. Brush the strip again with egg, then using a rolling pin to lift the remaining pastry over the pie. Gently crimp around the edges with a fork and trim with a sharp knife. Brush lightly with egg to glaze. If you would like to decorate the top, you can use any of the pasty off-cuts to create leaves or shapes, press them onto the glazed top, and re-glaze these, finally, a gentle sprinkle of dried thyme or italian herbs, freshly ground sea salt and black pepper on top. Last, but not least, put a small knife incision or hole in the centre of the crust to allow the steam to escape.
  • You are now ready to bake. Tip. If you are placing dish directly on rails pop a tray underneath in case the sauce decides to make an early exit. Place towards top of oven, 30 mins or until the pastry is slightly risen and dark golden brown.

CHICKEN, MUSHROOM & ASPARAGUS PIE



Chicken, Mushroom & Asparagus Pie image

Make and share this Chicken, Mushroom & Asparagus Pie recipe from Food.com.

Provided by Sara 76

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
500 g chicken breasts, cubed
200 g mushrooms, sliced
1 (375 ml) can low-fat evaporated milk
1 tablespoon cornflour
2 teaspoons grainy mustard
2 teaspoons chicken stock powder
1 (400 g) can asparagus, cuts drained
1 sheet puff pastry

Steps:

  • Pre-heat oven to 200°C.
  • Heat oil in pan over medium heat.
  • Brown chicken, add mushrooms and cook for 2 minutes.
  • Add combined evaporated milk, cornflour, mustard, and stock powder.
  • Bring to the boil, simmer covered for 6 minutes, stirring twice.
  • Remove from heat, stir in asparagus.
  • Spoon mixture into 6 individual oven proof dishes.
  • Dive the pastry sheet into 6 squares and top dishes with pastry.
  • Brush with a little egg yolk and slit the pastry.
  • Bake for 15-20 minutes until golden.

CHICKEN BACON AND MUSHROOM PIE



chicken bacon and mushroom pie image

my renditon of a classic british recipe

Provided by jack-issocool

Time 1h

Yield Serves 6

Number Of Ingredients 13

1 packet of readymade shortcrust pastry (Of course you can make your own)
1 generous knob of butter chopped
1 heaped tbsp of flour
1 pint of milk
110g of mushrooms finely chopped
1 medium onion or 5 shallots finely chopped
salt and pepper
herbs
a few splashes ofworcestershire sauce (optional)
1 egg beaten
3 chicken breasts chopped into bite size pieces
16 rashers of bacon or good quality ham chopped
100g of frozen petits pois

Steps:

  • cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
  • mix the chicken and bacon into the sauce then add the peas
  • roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy

CHICKEN AND MUSHROOM POT PIE WITH SQUASH CRUST



Chicken and Mushroom Pot Pie with Squash Crust image

This is the best pie recipe I have ever invented, and the best thing is, there's almost no fat whatsoever in it so you can eat as much as you like!

Provided by PaulaM11

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

1 carnival squash - peeled, seeded, and cubed
4 skinless, boneless chicken breasts, diced
1 ½ cups chopped fresh mushrooms
1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
10 ¾ fluid ounces water
2 ¼ cups all-purpose flour
2 eggs, divided

Steps:

  • Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes.
  • Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes.
  • Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork.
  • Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops.
  • Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 27.6 g, Cholesterol 51.5 mg, Fat 2.4 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 129.1 mg, Sugar 2.6 g

CHICKEN MUSHROOM AND BACON PIE



Chicken Mushroom and Bacon Pie image

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

Steps:

  • Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
  • Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
  • Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
  • Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
  • Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
  • Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
  • Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN AND MUSHROOM PIE



Chicken and Mushroom Pie image

My version of the British classic, chicken and mushroom pie. I'm relatively new to cooking. This is one of my first creations, actually. I have also made it using homemade pastry. Delicious but takes a bit longer and I prefer store-bought crusts if time is a factor. Please provide feedback and any tweaks you make when trying it out!

Provided by michael_norman

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 16

½ cup salted butter
2 tablespoons all-purpose flour
2 cups milk
1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
1 cup baby bella mushrooms, chopped
1 large onion, diced
2 stalks celery, diced
1 medium carrot, sliced
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 cloves garlic, minced
salt and ground black pepper to taste
¼ cup grated sharp Cheddar cheese
½ teaspoon prepared yellow mustard, or to taste
1 (9 inch) double-crust pie pastry, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch pie dish.
  • Melt butter in a saucepan over medium-high heat. Whisk in flour. Continue to whisk until the flour combines thoroughly with butter, 2 to 3 minutes. Add milk, a little at a time, whisking to prevent burning, until thickened. Keep stirring until it begins to boil. Reduce heat and allow to simmer.
  • Heat oil in a large pan over medium heat. Add chicken and cook and stir until no longer pink in the centers, 7 to 10 minutes. Add mushrooms, onion, celery, carrot, rosemary, oregano, garlic, salt, and pepper and cook until they begin to soften, about 10 minutes. Add the milk mixture and stir thoroughly. Simmer for an additional 5 to 10 minutes. Stir in Cheddar cheese and mustard until cheese is melted.
  • Lay 1 sheet of pie pastry in the prepared pie dish. Add the chicken mixture to the dish. Cover pie with remaining pastry, pinching the sides together and trimming off any excess dough. Cut a slit in the center of the pie for ventilation.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 24.7 g, Cholesterol 96.3 mg, Fat 33.1 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 15.3 g, Sodium 396.2 mg, Sugar 6 g

CHICKEN, MUSHROOM, AND BACON PIE



Chicken, Mushroom, and Bacon Pie image

In 'Nigella Express' by Nigella Lawson; 12 chicken thighs seems like a lot for 2 servings; unless they are tiny thighs, you should use your judgment.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

3 slices bacon, cut into 1-inch strips
1 teaspoon garlic-infused oil
2 cups cremini mushrooms, sliced into 1/4-inch pieces
12 boneless skinless chicken thighs, each cut into 2-3 inch pieces
2 1/2 tablespoons flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon marsala wine
1 sheet thawed frozen puff pastry (half a 17.2 oz. package)

Steps:

  • Preheat oven to 425°.
  • Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
  • Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
  • Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
  • Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
  • Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
  • Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
  • Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
  • Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.

DOUBLE-CRUST CHICKEN AND MUSHROOM PIE



Double-Crust Chicken and Mushroom Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 15

2 1/2 cups plus 6 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
1 three- to four-pound chicken
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces pearl onions
10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
5 medium carrots, peeled, cut into 1/2-inch pieces
14 ounces shiitake, cremini, or button mushrooms, quartered if large
3/4 cup milk
1 ten-ounce package frozen peas, thawed
2 tablespoons fresh thyme, leaves
2 tablespoons chopped fresh sage
1 large egg

Steps:

  • Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
  • Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
  • Preheat oven to 375 degrees, with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
  • Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
  • Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
  • Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.

CHICKEN, KALE & MUSHROOM POT PIE



Chicken, kale & mushroom pot pie image

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.

Provided by Chelsie Collins

Categories     Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
1 large onion, finely chopped
3 thyme sprigs, leaves picked
2 garlic cloves, crushed
350g chicken breasts, cut into small chunks
250g chestnut mushrooms, sliced
300ml chicken stock
100g crème fraîche
1 tbsp wholegrain mustard
100g kale
2 tsp cornflour, mixed with 1 tbsp cold water
375g pack puff pastry, rolled into a circle slightly bigger than your dish
1 egg yolk, to glaze

Steps:

  • Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
  • Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
  • Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

Nutrition Facts : Calories 673 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

CHUNKY CHICKEN LEEK & MUSHROOM PIE



Chunky Chicken Leek & Mushroom Pie image

It's a miserable day and decided to chuck a few things together and see houw it turns out, felt like chicken pie, all the recipes I found here had wine & cream in, which after drinking a fair quantitiy of wine last weekend am really not up to consuming again, not yet anyway. and without the cream and wine it means my wee princess can have some she's 9 months:)

Provided by poppysmummmy

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

600 g chicken tenderloins, chopped
3 leeks, chopped
1 cup mushroom, chopped roughly
500 ml stock (i used vegetable but chicken would do fine)
2 bay leaves
1 dash oil
1 tablespoon natural yoghurt
1 teaspoon coarse grain mustard
1 tablespoon honey
plain flour or cornflour
2 pieces frozen puff pastry

Steps:

  • add a dash of oil to a large cooking pot. and warm up.
  • add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat.
  • add the leaks, stir and cook off for another 5 minutes.
  • add mushrooms, stock, bay leaves, yoghurt, honey,mustard. Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening.
  • Heat up the oven about 160c for puff pastry.
  • Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges. :).

Nutrition Facts : Calories 593.5, Fat 32.9, SaturatedFat 8.4, Cholesterol 51.4, Sodium 274.5, Carbohydrate 46.6, Fiber 2.2, Sugar 5.6, Protein 27.5

CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST



Chicken-Mushroom Pot Pie with Sweet Potato Crust image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

6 slices bacon
1 medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
1 large red bell pepper, chopped
2 packages (8 oz each) sliced fresh cremini mushrooms
1 teaspoon dried thyme leaves
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 teaspoon salt
3 cups cut-up cooked chicken
2 cups chopped red Swiss chard leaves (stems removed)
1 bag (24 oz) refrigerated mashed sweet potatoes

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
  • Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
  • Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
  • Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

Related Topics