Chicken and Mushroom Pie

The Method for Chicken and Mushroom Pie

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Season the chicken with the salt and fry in the oil for 6 minutes until browned. Lift out.

   Mark done Start 6 min timer

2. Add the onion and mushrooms to the pan and cook for 8 minutes until the liquid has gone and they are browning. Add the butter, then the flour, and cook for 1 minute.

   Mark done Start 8 min timer

3. Add the stock gradually, then the milk and thyme, stirring until thick. Return the chicken and simmer for 5 minutes. Tip into a 1.5 litre pie dish and cool for 15 minutes.

   Mark done Start 5 min timer

4. Lay the pastry over the filling, trim, press the edges and cut a slit. Brush with egg.

   Mark done

5. Bake for 30 minutes until the pastry is puffed and deep golden.

   Mark done Start 30 min timer

What Can Go Wrong

1. Cook the mushrooms until dry so the filling does not turn watery.
2. Cool the filling before topping or the pastry will not crisp.
3. If the top browns too fast, cover loosely with foil.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

To Go With It

Peas · Mashed potato · Green beans · Carrots

Leftovers

Keeps in the fridge for up to 3 days. Reheat at 180°C for 20 minutes. The filling alone freezes for up to 3 months.

Quick Answers

Chicken and Mushroom Pie Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.