Deep-filled Chicken & Mushroom Pie

Updated at: Thu, 17 Aug 2023 00:21:25 GMT

Step 1

To make the shortcrust pastry for the base of the pie, put the flour and butter in a food processor and blitz on the pulse setting until the mixture resembles breadcrumbs. Set aside 2 tablespoons of the beaten egg and water for glazing the pie, then, with the motor running, add the rest to the mixture and process until it starts to come together in a ball. Remove and shape into a slightly flattened ball. Roll out on a lightly floured surface and use to line your pie dish. If you prefer to make your pastry by hand, see page 337.

Step 2

To make the filling, melt the butter in a large non-stick frying pan over a medium-high heat. Add the onion, garlic and mushrooms and fry for 4-6 minutes, stirring often, until the onion and mushrooms are lightly browned. Cut the chicken into small bite sized pieces, season with pepper and add them to the pan with the bay leaf and thyme leaves. Cook everything for 4-5 minutes until the meat is no longer pink, turning often. Dissolve the stock cube in the 200ml of just-boiled water.

Step 3

Stir the flour into the chicken mixture and cook for a few seconds before slowly adding the milk. Gradually stir in the stock and bring to a gentle simmer. Cook for 2 minutes until the sauce is smooth and thick. Season to taste, remove from the heat and stir in the cream and wine, if using. Cover the pan with clingfilm to prevent a skin from forming and set aside to cool. Preheat the oven to 190°C/Fan 170°C/Gas 5.

Step 4

Spoon the cooled chicken filling into the dish and brush the edges of the pastry with a little beaten egg. Place the puff pastry on a well-floured surface and roll out until it is about 5mm thick and large enough to cover the pie. Place the puff pastry over the pie, trim off the excess and knock up the edges (see page 367). Brush the top with beaten egg. Bake for 40-45 minutes until the crust is puffed up and golden brown and the filling is piping hot.

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