Pie with chicken & mushroom

€9.15 │ €1.52 per portion │ Serves 6 │ 45-60mins │ United Kingdom

Chicken and mushroom pie is a warming, hearty British classic. Wrapped in puff pastry, creamy chicken and mushroom goes great with roasted vegetables or fries/croquettes.

Having moved to Belgium from the UK, this dish is one that we miss the most! Explore our authentic base recipe ready for a great autumn/winter meal plan.

• What to serve it with?
• How to use in a meal plan
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

Serve chicken and mushroom pie with classic British roast dinner sides - roast vegetables like potato, sweet potato, carrot, and parsnip; fries/croquettes; roasted greens like broccoli and cauliflower or steamed peas; stuffing balls; braised red cabbage; and of course a gravy on top. Bread sauce is also another classic option.

Yorkshire puddings would be a classic side, but they're not so easy to make and even harder to find in Belgium.

How to use in a meal plan

Good home economics is using ingredients smartly - and that saves money and cuts food waste. A meal plan is a great way to do this.

Making pie is a hearty and comforting meal that can complement a week of light meals. Because chicken and mushroom pie also takes more time than a normal weekday meal, it's good to do when you have 45-60 minutes. It usually always makes extras too, which means you have back up frozen meals on busy days!

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making dinner also your leftover lunch avoids spending money and extra time cooking!

Chicken and mushroom pie is a delicious leftover - in fact we often make big portions and freeze the extras for emergencies as it keeps so well!

Utensils

• Sauté pan
• Sauce pan
• Baking pan
• Cooking spoon
• Whisk
• Greaseproof paper

Ingredients

• 460g puff pastry
• 500g chicken
• 250g mushroom
• 1 white onion
• 250ml cream 7%
• 1 garlic clove
• 1 bay leaf
• 1 tsp nutmeg
• 1 tbsp flour
• 2 tbsp butter
• 1 tsp milk

Method

1. Dice onion. Rinse and slice mushroom. Cut chicken into small pieces.
2. Pan-fry chicken until cooked inside. Set aside.
3. Add mushroom to the pan on low heat without oil, keep them moving. After 5-6 minutes, they will shed their water and dry up. Add 1 tsp butter, brown the mushroom for 1 minute, then set aside.
4. Add 1 tsp butter and then the onion. Pan-fry for 2-3 minutes until golden.
5. While you cook the mushroom/onion, prepare a white sauce. Add 1 tbsp butter to a saucepan and let it melt. Add 1 tbsp flour and whisk for 1 minute into a smooth paste. Gradually add 25cl cream. Add 1 bay leaf and 1 tsp nutmeg with salt and black pepper. Whisk until thick, then add to the pan with the chicken, mushroom, and onion all together. Set aside on a cold plate and leave to cool. Tip: leave a hole in the centre to promote hot air evaporation.
6. Line a baking pan with greaseproof paper. Add the pastry and press against the top of all edges to cover the total surface. Bake the base for 8-10 minutes until just cooked.
7. Once the filling is cooled, spoon it inside the pastry and then roll the second pastry on top. Cut off the excess and mark the edges with a fork to close them. You can use any excess to make a small side pastry/tart or a design on top.
8. Bake the pie for 30 minutes alongside any other baked sides such as roast vegetables or frozen fries.
9. 5 minutes before it is ready and just starting to brown, carefully spoon over the top 1 tsp milk to brown the top.
10. Once browned, remove from the oven and leave to rest for 2-3 minutes. Prepare sides such as peas during this time. Cut into pieces and serve all together, topping with any prepared sauce or gravy.
11. Enjoy!