The James Martin Chicken and Mushroom Pie is a comforting and hearty dish that’s perfect for any time of year. Known for his rich, flavorful dishes, James Martin’s version of this classic pie combines tender chicken with earthy mushrooms in a creamy sauce, all topped with a crisp, buttery pastry. This pie is a fantastic option for a family dinner, providing a satisfying and delicious meal that everyone will love.
What is James Martin Chicken and Mushroom Pie?
James Martin’s Chicken and Mushroom Pie is a savory dish featuring succulent chicken and mushrooms in a creamy, well-seasoned sauce. The filling is encased in a golden, flaky pastry, creating a delightful contrast of textures. This pie is a staple in British cuisine, known for its comforting flavors and satisfying richness.
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Why You Should Try This Recipe
- Classic Comfort Food: This pie is the ultimate comfort dish, perfect for cozy nights in.
- Flavorful Ingredients: The combination of chicken and mushrooms in a creamy sauce is deliciously rich and satisfying.
- Easy to Make: With simple ingredients and clear steps, this recipe is accessible even for novice cooks.
- Customizable: You can easily add your favorite vegetables or herbs to personalize the pie to your taste.
- Perfect for Leftovers: This pie tastes great the next day, making it ideal for meal prep.
Ingredients Needed to Make James Martin Chicken and Mushroom Pie
- Chicken Breasts (500g): Boneless and skinless, cut into bite-sized pieces.
- Mushrooms (250g): A mix of button or chestnut mushrooms, sliced.
- Butter (50g): Used for sautéing the chicken and mushrooms and making the sauce.
- Plain Flour (50g): Helps to thicken the sauce to the perfect consistency.
- Chicken Stock (400ml): Adds depth and richness to the filling.
- Double Cream (100ml): Creates a luxurious, creamy texture in the sauce.
- White Wine (100ml): Adds a subtle, sophisticated flavor to the sauce (optional).
- Dijon Mustard (1 tablespoon): Provides a gentle tang and depth of flavor.
- Thyme (1 teaspoon, fresh or dried): Adds a fragrant, earthy note to the dish.
- Ready-Made Puff Pastry (1 sheet): For a quick and easy topping.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
- Salt and Pepper: Season the filling to taste.
Equipment
- Large Frying Pan: For cooking the chicken and mushrooms.
- Saucepan: To prepare the creamy sauce.
- Pie Dish (20cm/8-inch): For assembling and baking the pie.
- Rolling Pin: Roll out the puff pastry if needed.
- Pastry Brush: Applying the egg wash to the pastry.
- Sharp Knife: For slicing the mushrooms and chicken.
Instructions to Prepare James Martin Chicken and Mushroom Pie
Step 1: Sauté the Mushrooms
- In a large frying pan, melt half the butter over medium heat.
- Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5 minutes. Remove from the pan and set aside.
Step 2: Cook the Chicken
- In the same pan, add the remaining butter and the chicken pieces.
- Cook until the chicken is browned on all sides and no longer pink in the center, about 7-10 minutes.
Step 3: Prepare the Sauce
- Sprinkle the flour over the chicken in the pan and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the chicken stock and white wine (if using), stirring constantly to prevent lumps.
- Bring the sauce to a boil, then reduce the heat and let it simmer until it thickens slightly.
- Stir in the double cream, Dijon mustard, and thyme. Season with salt and pepper to taste.
- Return the sautéed mushrooms to the pan and mix everything well.
Step 4: Assemble the Pie
- Preheat your oven to 200°C (180°C fan).
- Transfer the chicken and mushroom mixture into a pie dish.
- Roll out the puff pastry and place it over the filling, trimming the edges to fit the dish.
- Brush the pastry with the beaten egg for a golden finish.
Step 5: Bake the Pie
- Place the pie in the preheated oven.
- Bake for 25-30 minutes, or until the puff pastry is golden and crisp.
What Goes Well With James Martin Chicken and Mushroom Pie
- Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the delicious sauce.
- Steamed Green Vegetables: Green beans, broccoli, or peas add a fresh, healthy contrast to the rich pie.
- Roasted Root Vegetables: Roasted carrots, parsnips, and potatoes enhance the earthy flavors of the mushrooms.
- Garden Salad: A light salad with a vinaigrette dressing provides a refreshing balance to the creamy pie.
- Buttered New Potatoes: Simple yet satisfying, they make a great side dish for this pie.
- Gravy: A side of gravy can add extra moisture and flavor, especially for those who love a saucy pie.
Expert Tips for Making the Best James Martin Chicken and Mushroom Pie
- Use Cold Pastry: Keep your puff pastry cold before baking to ensure it puffs up nicely and turns golden brown.
- Season Generously: Don’t be shy with the salt, pepper, and herbs; proper seasoning is key to bringing out the best flavors in the chicken and mushrooms.
- Cook Mushrooms Thoroughly: Make sure to cook the mushrooms until they are golden and have released their moisture. This prevents the filling from becoming too watery.
- Let the Pie Rest: After baking, let the pie rest for 5-10 minutes before serving. This helps the filling set and makes it easier to slice.
- Add a Splash of Wine: A bit of white wine in the sauce adds a subtle depth of flavor that pairs well with the chicken and mushrooms.
- Brush with Egg Wash: For a beautifully golden crust, brush the puff pastry with beaten egg before baking.
Easy Variations of James Martin Chicken and Mushroom Pie
- Add Leeks: For an extra layer of flavor, sauté some leeks with the mushrooms.
- Use Different Mushrooms: Try using a mix of wild mushrooms for a more complex flavor.
- Vegetarian Option: Replace the chicken with a combination of vegetables like potatoes, leeks, and spinach for a vegetarian version.
- Herb-Infused Pastry: Mix fresh chopped herbs into the puff pastry for an added burst of flavor.
- Cheesy Twist: Add some grated cheddar cheese to the filling or sprinkle it over the top before placing the pastry.
Best Practices to Store James Martin Chicken and Mushroom Pie
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Allow the pie to cool completely before refrigerating.
- Freeze: To store the pie for a longer period, wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.
- Label and Date: Always label and date the pie before freezing to keep track of its freshness.
- Slice Before Storing: For easier reheating, consider slicing the pie into portions before storing.
- Avoid Repeated Reheating: Try to reheat only the amount you plan to eat to maintain the best texture and flavor.
Best Practices to Reheat James Martin Chicken and Mushroom Pie
- Oven Reheating: Preheat your oven to 180°C (160°C fan). Place the pie on a baking sheet and cover loosely with foil. Reheat for 15-20 minutes or until heated through.
- Microwave Option: If you’re in a hurry, reheat individual slices in the microwave on medium power for 2-3 minutes. Keep in mind that the pastry may lose some of its crispness.
- Reheat from Frozen: If reheating from frozen, allow the pie to thaw in the refrigerator overnight before reheating in the oven.
- Avoid Overheating: Overheating can cause the filling to dry out and the pastry to become tough, so reheat gently.
How Can I Make James Martin Chicken and Mushroom Pie Healthier?
- Use Low-Fat Cream: Substitute the double cream with a lower-fat version to reduce the calorie content.
- Increase Vegetables: Add more mushrooms or include additional vegetables like spinach or peas to boost the nutritional value.
- Whole Wheat Pastry: Swap the puff pastry for a whole wheat version for added fiber.
- Reduce Butter: Use a smaller amount of butter when cooking the chicken and mushrooms to lower the fat content.
- Lean Chicken: Opt for skinless chicken breasts or thighs for a leaner filling.
- Cut Portion Sizes: Serve smaller portions with a generous side of vegetables to balance the meal.
Nutrition Value (per serving):
- Calories: 480 kcal
- Protein: 27g
- Carbohydrates: 33g
- Fat: 26g
- Fiber: 4g
- Sugar: 3g
- Sodium: 670mg
FAQs
Can I use leftover roast chicken for James Martin Chicken and Mushroom Pie?
Yes, you can use leftover roast chicken for this recipe. Simply shred or cut the cooked chicken into bite-sized pieces and add it to the pan after the mushrooms have been sautéed. Since the chicken is already cooked, you’ll just need to heat it through before adding the sauce.
What type of mushrooms are best for Chicken and Mushroom Pie?
A combination of button or chestnut mushrooms works well for Chicken and Mushroom Pie. They have a mild flavor that complements the chicken without overpowering it. For a richer, more complex flavor, you can also mix in some wild mushrooms like porcini or shiitake.
How can I prevent the pastry from becoming soggy?
To prevent the pastry from becoming soggy, make sure the filling is not too watery before placing the pastry on top. You can also pre-bake the bottom layer of pastry for a few minutes to create a barrier. Additionally, cutting small vents in the top of the pastry allows steam to escape, which helps keep the crust crisp.
Can I make James Martin Chicken and Mushroom Pie in advance?
Yes, you can make the pie in advance. Prepare the filling and assemble the pie, then store it in the refrigerator until you’re ready to bake. If making it more than a day ahead, you can freeze the assembled pie and bake it straight from frozen, adding a few extra minutes to the baking time.
Final Words
The James Martin Chicken and Mushroom Pie is a classic dish that brings comfort and satisfaction to the table. With its rich filling and golden, flaky crust, it’s sure to become a favorite in your home. Whether you stick to the original recipe or try one of the suggested variations, this pie is guaranteed to be a hit at any meal.
More By British Baking Recipes
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James Martin Chicken and Mushroom Pie Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
James Martin’s Chicken and Mushroom Pie is a savory dish featuring succulent chicken and mushrooms in a creamy, well-seasoned sauce. The filling is encased in a golden, flaky pastry, creating a delightful contrast of textures. This pie is a staple in British cuisine, known for its comforting flavors and satisfying richness.
Ingredients
- Chicken Breasts (500g): Boneless and skinless, cut into bite-sized pieces.
- Mushrooms (250g): A mix of button or chestnut mushrooms, sliced.
- Butter (50g): Used for sautéing the chicken and mushrooms and making the sauce.
- Plain Flour (50g): Helps to thicken the sauce to the perfect consistency.
- Chicken Stock (400ml): Adds depth and richness to the filling.
- Double Cream (100ml): Creates a luxurious, creamy texture in the sauce.
- White Wine (100ml): Adds a subtle, sophisticated flavor to the sauce (optional).
- Dijon Mustard (1 tablespoon): Provides a gentle tang and depth of flavor.
- Thyme (1 teaspoon, fresh or dried): Adds a fragrant, earthy note to the dish.
- Ready-Made Puff Pastry (1 sheet): For a quick and easy topping.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
- Salt and Pepper: Season the filling to taste.
Instructions
Step 1: Sauté the Mushrooms
- In a large frying pan, melt half the butter over medium heat.
- Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5 minutes. Remove from the pan and set aside.
Step 2: Cook the Chicken
- In the same pan, add the remaining butter and the chicken pieces.
- Cook until the chicken is browned on all sides and no longer pink in the center, about 7-10 minutes.
Step 3: Prepare the Sauce
- Sprinkle the flour over the chicken in the pan and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the chicken stock and white wine (if using), stirring constantly to prevent lumps.
- Bring the sauce to a boil, then reduce the heat and let it simmer until it thickens slightly.
- Stir in the double cream, Dijon mustard, and thyme. Season with salt and pepper to taste.
- Return the sautéed mushrooms to the pan and mix everything well.
Step 4: Assemble the Pie
- Preheat your oven to 200°C (180°C fan).
- Transfer the chicken and mushroom mixture into a pie dish.
- Roll out the puff pastry and place it over the filling, trimming the edges to fit the dish.
- Brush the pastry with the beaten egg for a golden finish.
Step 5: Bake the Pie
- Place the pie in the preheated oven.
- Bake for 25-30 minutes, or until the puff pastry is golden and crisp.
