Chicken and mushroom pie

Chicken and Mushroom Pie: A Delicious Recipe for Special Moments

When it comes to pies, nothing is more comforting than a chicken and mushroom pie. This recipe, which I discovered in a cookbook gifted to me by a lovely cook from the USA, has quickly become one of my favorites. It’s perfect for a family dinner or to impress friends at a festive meal. Its rich aroma and delicious texture will turn any meal into a special moment. Let’s get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 4-6

Ingredients

For the crust:
- 225 g flour
- 1/4 teaspoon salt
- 115 g butter, cubed
- 75 g margarine, cubed
- 4-8 tablespoons cold water

For the filling:
- 65 g fresh champignon mushrooms, sliced
- 50 g butter
- 15 g flour
- 250 ml chicken broth
- 50 ml milk or cream
- salt and pepper, to taste
- 1 onion, julienned
- 2 carrots, julienned
- 450 g cooked chicken, diced
- 50 g peas
- 1 egg yolk, mixed with a tablespoon of milk for brushing the crust

Preparation Steps

1. Making the crust
We start by preparing the crust, which will add a crunchy and delicious note to our pie. In a large bowl, combine the flour with the salt. Add the cubed butter and margarine. Use a mixer or a fork to combine the ingredients until you achieve a crumb-like texture. It’s important not to overmix to keep the crust tender.

Now, add cold water, one tablespoon at a time, until the dough starts to come together. Form a ball of dough, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is essential to allow the butter to firm up, making the pie fluffier and crispier.

2. Preparing the filling
While the dough cools, we prepare the filling. In a large skillet, melt 50 g of butter over medium heat. Add the julienned onion and carrots and sauté for 5-7 minutes until they become golden and soft. Add the sliced mushrooms and let them cook for 10 minutes. The mushrooms will add a rich umami flavor to our pie.

After the mushrooms have released their liquid, sprinkle 15 g of flour over the mixture and stir well to combine. Then, add the chicken broth and let the mixture simmer over low heat, stirring constantly, for 2-3 minutes. When the sauce starts to thicken, add the milk or cream, salt, and pepper to taste. Remove from heat and let it cool slightly.

In the same skillet, add the cooked chicken and peas to the mushroom mixture, stirring well to combine all the flavors. It’s important to taste the filling and adjust the seasonings to your preference. A well-seasoned filling will make the pie truly special.

3. Assembling the pie
Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a floured surface until it reaches a thickness of about 3 mm. Cover a rectangular baking dish with the dough, leaving the edges slightly overhanging to decorate the pie.

Pour the chicken and mushroom filling into the dish, smoothing the surface. Cover with a layer of dough, trimming the excess from the edges. It’s important to make a few slits in the top dough with a knife to allow steam to escape during baking. Brush the surface with the egg yolk and milk mixture for a golden and shiny crust.

4. Baking
Bake the pie in the preheated oven for about 30 minutes, or until the crust becomes golden and crispy. The aroma that will fill your kitchen will be simply irresistible!

5. Serving
After the pie is baked, let it cool for a few minutes before slicing. Serve warm, alongside a fresh green salad or steamed vegetables for a crunchy contrast. This chicken and mushroom pie can also be paired with a glass of dry white wine or a refreshing lemonade.

Useful Tips
- Variations: You can also add other vegetables to the filling, such as cauliflower or zucchini, to increase the nutrients.
- Storage: The pie keeps well in the refrigerator for 2-3 days and can be reheated in the oven to regain its crispness.
- Calories and nutritional benefits: A serving of pie has about 450 calories, providing a good intake of protein from the chicken and nutrients from the vegetables. It’s a balanced meal, rich in vitamins and minerals.

Frequently Asked Questions
- Can I use turkey instead of chicken?
Yes, turkey is an excellent and equally delicious alternative.

- Is the pie suitable for vegans?
For a vegan version, you can use a mix of vegetables, tofu, or tempeh instead of meat and plant-based margarine.

- Can I freeze the pie?
Yes, the pie can be frozen before baking. Make sure to wrap it well in plastic wrap and place it in an airtight container.

I hope you will try this chicken and mushroom pie and that it quickly becomes a favorite in your home! It’s a simple yet flavorful recipe, perfect for any occasion. Enjoy!

 Ingredients: For the crust: 225g flour, 1/4 tsp salt, 115g butter, diced, 75g margarine, diced, 4-8 tbsp cold water. For the filling: 65g fresh champignon mushrooms, 50g butter, 15g flour, 250ml chicken broth, 50ml milk or cream, salt and pepper, 1 onion sliced julienne, 2 carrots sliced julienne, 450g sautéed chicken, diced, 50g peas, + 1 egg yolk mixed with a tablespoon of milk for brushing the crust.

 Tags:  mushrooms sour cream chicken meat pea