There are a multitude of classic flavours that always work together, but chicken and mushroom has to be one of my ultimate favourites.
The tender pieces of chicken and earthy tones of the mushroom are perfectly enrobed in the creamy sauce. What could evoke a sense of comfort and homeliness other than a crispy, flaky and puffed crust?
This chicken and mushroom pie is endlessly versatile; you can add any vegetable you wish, or use any cut of boneless chicken. Herbs are also a very important feature, giving the dish its signature flavour. I love to use fresh thyme in my recipe, it provides the filling with a delicate scent which only compliments it further.
You can certainly use another variety of herb; rosemary, tarragon or parsley. The former being more robust, so use sparingly!
I have taken to planting a little herb garden in the back yard, thyme seems to weather any climate, successfully yielding its tiny leaves throughout the year.
I have used chicken breast mini fillets in this recipe, but you can certainly substitute it for breast or thigh meat. The slow simmering process ensures the white meat does not become dry and stringy. Speaking of which, you can definitely utilise leftover chicken to make this recipe even quicker!
Chicken & Mushroom Pie
A family favourite, comforting and warm for those days you need a little food hug!
- 1kg chicken breast mini fillets, cubed
- 1 large onion, diced
- 5 stalks celery, chopped
- 5 carrots, diced
- 5 cloved garlic, minced
- 3 large sprigs thyme
- 300g mushrooms, sliced
- 1 tin cream of mushroom soup
- 300ml chicken stock
- 2 tbsp chicken stock powder
- 3 tbsp plain flour
- parsely, optional
- 1 block puff pastry, rolled out
- 1 egg, beaten
- Prep the onion, celery, carrots, mushrooms and garlic. Heat a large saucepan and fry in oil until translucent.
- Pre-heat the oven to 200C.
- Season the vegetables with thyme, pepper and chicken stock powder.
- Add the chicken and cook until opaque and all juices are reduced.
- Mix in flour and cook out, this will thicken the sauce.
- Add the chicken stock and mushroom soup, stir and let simmer until liquid has reached your desired consistency.
- Transfer to a baking dish and allow to cool slightly.
- Roll out the puff pastry until 1/2cm thick and top the filling. Crimp the edges along the dish.
- Use the egg wash and brush the surface of the pastry.
- Bake for 40mins, checking often. If the pastry is becoming too brown too fast, cover with foil for the remaining cooking time.
- The pie is ready when the pastry is puffed and cooked through.
- You can add a dash of cream to make it richer.