Best Lynseys Chunky Chicken And Mushroom Pie Recipes

Cheat's Chicken and Mushroom Pie image

Provided by dimensionally trans

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 chicken breasts (cut into inch-size pieces)
100 g lardons
100 g white mushrooms (quartered)
1 1/2 tablespoons finely chopped dried wild mushrooms (rehydrated)
1 garlic clove (crushed)
1 shallot (finely chopped)
1 -2 sheet puff pastry, cut to 15cm squares (1 or 2 each)
white sauce (see Recipe Description)
50 -150 ml chicken stock
1 tablespoon frozen peas
1 teaspoon dried thyme
pepper

Steps:

Pre-heat the oven to 220°C.
Fry the lardons (without oil, the lardons provide the fat).
Move the lardons to one side.
Add the chopped shallot and crushed garlic, warm through until the shallot is soft.
Put the puff pastry in the oven.
Add the chicken, pepper and thyme to the frying pan, cook on medium heat for 2 minutes.
Add the white mushrooms, cook on medium heat for 2 minutes.
Add the wild mushrooms, cook on low heat for 8-10 minutes.
While the chicken is cooking, make the white sauce with chicken stock added.
Add the peas and white sauce to the chicken, heat gently for 2-4 minutes to mix thoroughly.
Serve the chicken and shrooms with the puff pastry lid placed on top.

Nutrition Facts : Calories 959.9, Fat 60.7, SaturatedFat 15.8, Cholesterol 93.6, Sodium 442.2, Carbohydrate 61.1, Fiber 2.8, Sugar 2.4, Protein 42

Lynsey's Chunky Chicken and Mushroom Pie image

Provided by LC69414

Categories Chicken

Time 55m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 13

3 boneless skinless chicken breasts
150 g button mushrooms, quartered
2 tablespoons sunflower oil
300 ml milk
200 ml chicken stock (from a cube is fine)
2 tablespoons flour
50 g butter
1 garlic clove, minced
1 tablespoon chopped parsley
fresh grated nutmeg
salt
1 ready to roll shortcrust pastry, rolled fairly thinly
beaten egg, to glaze

Steps:

First heat the oil in a frying pan.
Add the chicken, cut into bite size but still chunky, pieces.
Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
Add the garlic, stir for 1 minute then turn out the heat.
In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
Continue to stir for 3 minutes over a fairly low heat.
Mix together the stock and milk.
Pour this gradually onto the flour, whisking all the time to avoid lumps.
Allow to cook over a low heat for around 5 minutes, whisking frequently.
Add the parsley, season with salt and nutmeg.
If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
It should just coat the back of a spoon.
Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
I like to serve this with steamed broccoli and buttered jersey new potatoes.