Traditional British Chicken & Mushroom Pie.

4.64 from 11 votes

Traditional British Chicken and Mushroom Pie

Traditional chicken and mushroom pie features a creamy filling with tender chicken and nutty mushrooms in an easy homemade shortcrust pastry.

Prep Time1

Cook Time1

Total Time2

Course: Savory Pie

Cuisine: British

Serving: 8

Calories: 594kcal

Author: Andrea Soranidis

Ingredients

For the shortcrust pastry:

400 g all purpose flour
200 g cold butter, cut into chunks
a pinch of salt
120 ml very cold water

For the chicken and mushroom filling:

400 g chicken breast, cut into small cubes
300 g chestnut mushrooms, sliced
2 medium leeks, finely sliced
2 tablespoon butter, softened
2 tablespoon all purpose flour
500 ml chicken stock
80 ml dry white wine
100 ml fresh double cream
3 tablespoon extravirgin olive oil
2 tablespoon fresh thyme leaves
1 egg + 2 tablespoons of water whisked together, for brushing

Instructions

For the shortcrust pastry:

In a food processor, add in the flour, butter, and a pinch of salt and pulse until the mixture is sandy-looking.
Transfer the mixture into a large bowl. Knead quickly with your hands, while gently pouring cold water in, until the dough is compact, firm and elastic enough.
Shape the dough into a rectangular, and wrap in plastic film. Let refrigerate for at least 40 min.

For the chicken and mushroom filling:

In a very large skillet heat the olive oil, add the sliced leeks and stir-fry for about 5 minutes, or until crisp.
Add the chicken, and cook on all sides for about 5 minutes, followed by the mushrooms. Pour the white wine in and season with salt and pepper. Allow the alcohol to evaporate, then pour ⅓ cup of chicken stock in, and simmer until chicken is cooked through.
In a saucepan melt the butter and add the flour, stirring with a whisk.
Pour in the remaining chicken stock, stirring constantly to prevent lumps from forming. Thicken the cream over low heat and then add it to the chicken.
Add fresh thyme leaves and double cream, cook over low heat for about 5 min,until the filling has thicken enough.

For the chicken and mushroom pies:

Roll out the refrigerated shortcrust pastry into ⅓ inch high sheet over a clean surface sprinkled with flour. Cut out 16 4-inches (10 cm) circles and use half of them to line 8 non-stick tart tins. Reserve the remaining pastry circles to top the pies.
Pour 2-3 generous tablespoons of chicken&mushroom mixture into the center of each pie, forming a mound.
Cover each pie with a remaining pastry circle to make a lid for the pies, pressing the edges gently to firmly adhere and prevent any leakage.
Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
Bake in a preheated oven to 190 °C/375°F for about 50 minutes, until the pies are golden on top. Allow to rest 10 minutes outside the oven before serving.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.