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James Martin Chicken and Mushroom Pie Recipe

James Martin Chicken and Mushroom Pie
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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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-chicken-and-mushroom-pie/