Chicken and Mushroom Pie

Chicken and Mushroom Pie - NZDadsLeftover roast chicken makes a great easy pie filling, which is perfect for these colder nights that we have been getting lately. A simple addition of a mushroom gravy and puff pastry turns your leftover chicken into this gluttonously satisfying meal.

Ingredients (Serves 4 – 6)

  • 400g puff pastry
  • 2 -3 cups of leftover roasted chicken, shredded (approx 2 chicken breasts)
  • 2 cups thickly sliced mushrooms
  • 1 tbsp olive oil/butter
  • 1 small onion, finely chopped
  • 1 clove crushed garlic
  • 1 tsp dried time
  • 2 bay leaves
  • 1 small carrot, finely diced
  • 1 small parsnip, finely diced
  • 1 tbsp cornflour
  • 1 cup of chicken stock (salt reduced if possible)  

Finely dice the onion, carrot and parsnip (approx 5 mm if possible, you don’t want to notice them in the pie).

In a frying pan, heat the butter or oil on a low heat, and add onion and garlic, saute gently for a few minutes before adding herbs, carrot, and parsnip. Continue sauteing until softened. Add a little more butter if necessary and add the thickly sliced mushrooms, stirring occasionally for the next 5 mins till softened.

 Sprinkle over 1 tbsp of cornflour and quickly toss to coat the vegetables.

Pour in 1 cup of chicken stock and stir over a low heat till reduced and thickened slightly. Set aside to cool.

Grease a pie dish and preheat the oven to 200 degrees Celsius.

Roll out 2/3 of the pastry on a lightly floured surface to about 5mm thick, line the base and sides of the pie dish, leaving the edges to overhang.

Mix the chicken with the cooled mushroom gravy and pour into the pie dish (remember to remove the bayleaves as they don’t taste very good to bite into!).

Roll the remaining pastry to cover the top of the pie. Moisten the edges of the pastry (where the base and top overlap) with a little water and then use your fingers or a fork to crimp the edges together. Brush with a little melted butter then prick holes in the top of the pie before popping in a hot oven. Bake for 35-45 minutes until the pastry is puffed, golden and the filling is heated through.

Allow to cool for 5 minutes at least before cutting open and serving with salad. Remember: You must always blow on the pie.

1 comment… add one

  • Sally Carey April 26, 2017, 6:02 am

    Sounds so yummy!!

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