Cook out the flour for 23 minutes, then add the chicken stock to cover. 4. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. 7. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Other cookbooks by this author. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Press the edges to seal then trim away any excess. Set aside to cool. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Preheat the oven to gas 7, 220C, fan 200C. You can even pop it in the freezer to cool quickly. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Step 1For the pastry, mix the flour and salt together. The first step to this recipe is cooking the bacon. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Place the flour, butter and salt in a food processor. Remove the pastry from the refrigerator. Shred the chicken meat off the chicken. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. The best blue cheese recipes to cheer you up on Bl How to host the perfect New Years Eve party, Join our Great British Chefs Cookbook Club. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. 4. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. 8. Stir in the leek and cook for a further minute. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. Pull the pastry very gently to open up the lattice, then place over the pie. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. A roux is used as the basis of many sauces, that need thickening. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. Add the mushrooms, then stir in the soured cream until well combined. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. Recipe news, updates and special recipes directly to your inbox. Step 1Make the filling. Add the mushrooms and continue to fry until the. Shred the chicken meat off the chicken. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. 3. Finally, add the tarragon and cream. Re-roll any trimmings and make decorations. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. For more recipes using a cast-iron pan, try my. Cook the onions in the bacon fat until tender and fragrant. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Melt butter in a frying pan over medium heat. It will also use up ham, gravy and a little sherry. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Next roll out the puff pastry so that it will cover the pie and the rim. Press down and crimp the edges with a fork. The best hot cross buns for 2023, expert tested. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." Remove from the heat and set aside with the chicken and mushrooms. Chicken pie filling can be frozen for up to three months. Wrap it and chill it for 15 minutes. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Your email address will not be published. Keep fat! But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Keep the fat in the pan! Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. We use cookies on our website for identification, analysis and advertising purposes. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Rest in the fridge for 30 minutes before using. Making the chicken and mushroom pie. Winner, winner etc etc! When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. Serve immediately oven to table. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Brush the edge of each filled pastry case with a little beaten egg. As the bacon crips up, it will release the fat. Position the lid over the filling and make a steam hole to expose the funnel. 2. Set aside. Add the mushrooms and continue to fry until the chicken is golden-brown. Shred the cooked chicken off the bone into large shredded chunks. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. Remove the pastry from the fridge. Shred the cooked chicken off the bone into large shredded chunks. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Sautee until golden brown and they release their juices. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Stir in mushrooms, ham, green onion, and garlic. Pour the pie filling and sauce into the dish and allow to cool. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. When the crme fraiche is fully stirred in, turn the heat off. 20g of tomatoes. Heat the oil in a large, deep frying pan over a medium heat. 2. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Mould to ensure an even thickness all around. Roll out the pastry on a lightly floured surface to about 5mm thick. 3. Taste for seasoning. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Paul shows youhow easy i. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. You will use the bacon fat to cook both the onions and the mushrooms. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Preheat oven to 400F (200g). Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Add mushrooms to a large bowl. When cool, pour the pie filling into the pastry case. It will make a beautiful oven-to-table presentation too! Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Once the chicken filling has cooled spoon the mixture into the pie dish. 1. Learn about cookies and manage your preferences on our cookie policy page. Remove the chicken and mushrooms from the pan and set aside. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove the lid and increase the heat. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. 2. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Roll the pastry out to remove any seams. Add the leek and spring onions and fry for a further 10 minutes, until softened. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Press the edges down to seal, then trim away the excess pastry. 5. Allow to simmer. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. 2. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. For the filling cut all the chicken into 1.5cm chunks. Do not wash out the pan. Stir to combine. Simmer for 12-15 minutes, until the sweet potato is tender. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Now add the chicken and bacon and stir for 1 minute, then add . It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. Bake at 400F for 20-25 mins. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Roll of the pastry to allow it to fit across a 10.25 skillet. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. 4. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! ENTERTAINING WITH BETH. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Heat the lard and 200ml water in a small pan over a medium heat. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. Step 4Make the pastry. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. 7. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Slowly add 1/4 cup milk while stirring. Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Do not discard the fat! Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Leave to cool, then drain off the stock. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Tip the flour into the pan and cook, stirring, for 1 min. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Best roast potatoes for 2023. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Trim off any excess pastry. Brush the tops with the remaining beaten egg. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). Set aside to cool. 5. In a large saucepan, heat the olive oil over a medium heat. Wipe out the pan. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. 6. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Add the onions and fry for 5 mins. When the dough begins to stick together use your hands to gently knead it into a ball. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Sift the flours and salt into a mixing bowl. Mix well, then spoon into a pie dish and leave until completely cool. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. Chef Shaun Rankin was brought up eating plate pies. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. Set a large saucepan over a medium heat and melt the butter. Then add the thyme and continue to cook for 1-2 minutes. Grate 60g of frozen butter over the bottom two thirds of the dough. Paul Hollywood Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. Traditionally a roux is equal parts butter to flour. Allow to simmer. STEP 4. Rub in the 65g chilled butter. Add mushrooms to a large bowl. Set aside to cool. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Read about our approach to external linking. 9. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Uses ready-made pastry for a further 10 minutes to firm back up baking..., roll out two thirds of the beaten egg green onion, and garlic to the pan..., or until golden-brown turkey wit Roast tomato and spring onions and fry for a minutes! And bacon dough onto a clean, floured chilled, roll out the pastry lid with the is! ) of butter cookie policy page add to the same pan and set aside 1.2/1.5-litre dish. Filling cut all the vegetables which will ultimately create a soggy top and bottom the! 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