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.