Chicken And Mushroom Pie
Tender chunks of chicken, buttery mushrooms and crispy pieces of bacon smothered in a deliciously creamy sauce, encased in flaky puff pastry and baked to golden perfection.
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Servings: 6 serves
Calories: 422kcal
Cost: $10
Equipment
- Frying pan
- Stove-top
- Baking Dish minimum 6 cup capacity
- Oven
Ingredients
- 1 tbs olive oil
- 500 grams chicken breast cut into 3cm cubes (or chicken thighs)
- 2 cloves garlic minced (or 2 teaspoon minced garlic)
- 200 grams bacon diced
- 300 grams mushrooms thinly sliced
- 2 tbs fresh or dried herbs thyme, tarragon and dill
- 35 g (¼ cup) plain flour
- 1 tbs dijon mustard
- 375 ml (1½ cups) chicken stock liquid
- 125 ml (½ cup) cream cooking cream or thickened cream
- 2 sheets frozen puff pastry defrosted
- 1 egg whisked
- sesame seeds for sprinkling
Instructions
- Preheat oven to 190 degrees celsius (fan-forced). Lightly grease a minimum 6-cup capacity pie or baking dish and set aside.
- Heat the olive oil in a frying pan over medium/high heat. Cook the chicken for 5 minutes or until golden and cooked through. Set aside in a bowl.
- Add the garlic, bacon, mushrooms and herbs to the frying pan and cook for 5 minutes or until the bacon is cooked and all of the liquid from the mushrooms has evaporated.
- Add the chicken back into the frying pan. Sprinkle over the flour and mix to combine. Cook for 1 minute.
- Add the dijon mustard and chicken stock liquid. Bring to a simmer for 5 minutes or until the sauce has slightly thickened.
- Remove from the heat and stir through the cream. Season with salt and pepper.
- Pour the mixture into the prepared baking dish.
- Use a knife to cut the pastry sheets into long strips. Arrange them in a criss-cross pattern over the top of the mixture.
- Brush the pastry with the whisked egg and sprinkle with sesame seeds.
- Bake for 30 minutes or until the pastry is puffed and golden.
Notes
- Baking dish - you can use any large pie or baking dish for this recipe, as long as it has a minimum 6 cup capacity. In the photos above, I used a deep 20cm x 30cm rectangular baking tin.
- Want to speed it up even more? Use leftover cooked and shredded chicken in place of chicken breast or thighs to cut down on cooking time.
- Taste the filling and season with salt and pepper if required before adding the sauce to the baking dish to ensure that the pie is properly seasoned.
- To make ahead - cook the pie filling and store it in the fridge for up to 4 days, to assemble right before you want to bake it and serve.
- To make it dairy-free - use coconut cream in place of regular cream and make sure you choose a puff pastry that does not contain butter.
- To make it egg-free - replace the egg wash over the pastry with a light olive oil spray.
- You can keep this pie in the fridge for up to 4 days, covered or stored in an airtight container.
- To freeze:
- To freeze the filling, allow it to cool completely and thaw in the fridge overnight, ready to add to a baking dish, top with pastry and bake.
- To freeze the pie, allow it to cool and then freeze it whole or in individual serves, stored in an airtight container for up to 2 months.
Nutrition
Calories: 422kcal | Carbohydrates: 16g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 479mg | Potassium: 647mg | Fiber: 1g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
