Chicken and Mushroom Pie (Puff Pastry)

Chicken and Mushroom Pie (Puff Pastry)

AuthorSara Maryam WatsonCategory, DifficultyIntermediate

This Halal Chicken and Mushroom pie is an English favourite. Follow this recipe to get a scrumptious puff pastry filled with Chicken and Mushroom. One thing we ensure is we list halal ingredients so you can be sure your food is halal.



You will need: a large saucepan, large glass oven tray and a pastry brush

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Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins

Chicken
 500 g cubed halal chicken breasts
 300 ml chicken stock
 100 g butter
 1 sliced onion
 300 g halved mushrooms
 2 chopped garlic cloves
 2 tbsp chopped fresh thyme
 40 g plain flour
 150 ml double cream
Pastry
 250 g ready-rolled puff pastry
 1 egg, beaten

1

Preheat the oven to 200°C (400°F, gas mark 6).

Chicken
2

Heat the butter (or oil) in a large saucepan, add the onion and cook over medium heat for 5 mins, till they get light brown.

3

Add the chicken. Since it is cubed, it will cook faster. It should take 15/20 minutes. Firstly cook on high heat for 5 minutes to seal the external and keep the inside tender. Then on medium heat cook the chicken for 10 minutes.

4

Add the mushrooms, garlic and thyme for a further 5 mins. The Mushrooms will release their own water, so cook until it evaporates.

5

Stir in the flour, salt and chicken stock and cook, stirring, for about a further 5 mins.

6

Turn the heat to low and then add the cream, the cream will thicken up in a couple of minutes but continue stirring to prevent curdling.

Pastry
7

Take out a large glass oven tray. Roll out the puff pastry, trim enough that it can be laid out in the tray. Then trim the edges and combine this with the remaining puff pastry. Roll out again to the size that it can cover the top of the tray.

Bringing it together
8

Spoon in the Chicken and Mushroom. And place the top layer of pastry. Pinch the two pieces together.

9

Brush with the beaten egg and bake for 15 mins until risen. Remember the chicken is cooked, so we need to now cook the pastry.

10

Serve your chicken and mushroom pie with steak cut chips and garlic bread.

Ingredients

Chicken
 500 g cubed halal chicken breasts
 300 ml chicken stock
 100 g butter
 1 sliced onion
 300 g halved mushrooms
 2 chopped garlic cloves
 2 tbsp chopped fresh thyme
 40 g plain flour
 150 ml double cream
Pastry
 250 g ready-rolled puff pastry
 1 egg, beaten

Directions

1

Preheat the oven to 200°C (400°F, gas mark 6).

Chicken
2

Heat the butter (or oil) in a large saucepan, add the onion and cook over medium heat for 5 mins, till they get light brown.

3

Add the chicken. Since it is cubed, it will cook faster. It should take 15/20 minutes. Firstly cook on high heat for 5 minutes to seal the external and keep the inside tender. Then on medium heat cook the chicken for 10 minutes.

4

Add the mushrooms, garlic and thyme for a further 5 mins. The Mushrooms will release their own water, so cook until it evaporates.

5

Stir in the flour, salt and chicken stock and cook, stirring, for about a further 5 mins.

6

Turn the heat to low and then add the cream, the cream will thicken up in a couple of minutes but continue stirring to prevent curdling.

Pastry
7

Take out a large glass oven tray. Roll out the puff pastry, trim enough that it can be laid out in the tray. Then trim the edges and combine this with the remaining puff pastry. Roll out again to the size that it can cover the top of the tray.

Bringing it together
8

Spoon in the Chicken and Mushroom. And place the top layer of pastry. Pinch the two pieces together.

9

Brush with the beaten egg and bake for 15 mins until risen. Remember the chicken is cooked, so we need to now cook the pastry.

10

Serve your chicken and mushroom pie with steak cut chips and garlic bread.

Chicken and Mushroom Pie (Puff Pastry)

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