Chicken and Mushroom Pie Recipe
This chicken and mushroom pie is a fantastic chicken recipe to add to your Sunday night dinner repertoire! The creamy chicken filling is packed with browned mushrooms, caramelized onions, and crispy bits of bacon. Topped with flakey, buttery puffed pastry, it's cold-weather comfort food at its best!
#entertainingwithbeth #ChickenandMushroomPie #EasyRecipes
VIDEO CHAPTERS:
00:19 Roasting the Chicken
00:44 Decorating the puff pastry
02:45 Cooking the bacon and vegetables
05:36 Making the Chicken Pie Filling and Sauce
08:11 Placing the puff Pastry On Top of the Pie
09:06 Tasting the Chicken and Mushroom Pie!
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PRODUCTS SEEN IN THIS VIDEO:
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10 Lodge Skillet (pre-seasoned)
French Rolling Pin
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CHICKEN AND MUSHROOM PIE
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
1.5lb (680g) Chicken, bone-in, skin-on breast
4 slices bacon, diced
1 ¼ cup (190g) yellow onion, sliced into half-moons
2 tbsp (30 ml) fresh thyme, minced and patted dry of any moisture
8 oz (230g) sliced mushrooms
3 tbsp (38g) butter
2 tbsp (15g) flour
2 cups (480ml) chicken broth
2-5 dashes Worcestershire sauce
1 tsp (5ml) mustard
1 Tbsp (15 ml) of heavy cream (if desired)
1 sheet store-bought puff pastry
1 egg, beaten
METHOD:
Preheat oven to 400F (200g). Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Set aside to cool.
Roll the pastry out to remove any seams. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully.
Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use.
In a 10” (25cm) cast-iron skillet, cook bacon until crispy. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. Keep the fat in the pan!
Cook the onions in the bacon fat until tender and fragrant. Then add the thyme and continue to cook for 1-2 minutes. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Keep fat!
Cook mushrooms in the bacon fat, or add 1 tbsp (15g) of butter if needed. Sautee until golden brown and they release their juices. Add mushrooms to a large bowl. Do not wash out the pan.
Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and heavy cream (if desired) and stir until combined. Allow to simmer.
Shred the cooked chicken off the bone into large shredded chunks. Set aside.
Add back in the mushrooms and onions, and the chicken. Stir to combine.
Taste for seasoning. Add salt and pepper if needed. Allow to cool for 15 mins. Meanwhile prep the puff pastry.
Remove the pastry from the refrigerator. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Bake at 400F for 20-25 mins. Serve immediately oven to table.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chicken and Mushroom Pie
One of the classic British pies, chicken and mushroom pie is a very popular flavour. The filling is chunks of tender chicken breast and savoury mushroom in a rich creamy sauce, all enclosed in a buttery shortcrust pastry. Chicken and mushroom is one of my favourite pies, and it's easy to make.
The written recipe for chicken and mushroom pie is here:
#keefcooks #teamULOT
CHAPTERS
0:00 Welcome
0:18 Shoutouts
0:45 Introduction
0:55 Ingredients for Filling
1:40 Chopping up the Chook
3:22 Prepping Shrooms and Onion
4:15 Cook the Filling
5:45 Make the Pastry
7:27 Assemble the Pie
11:15 Taste Test
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Chicken and Mushroom Pie @Chicken Recipes @Pie Recipes
Chicken and mushroom pies are immensely popular in the UK - the textures of chunks of chicken and mushrooms in a tasty, creamy sauce, all enclosed in crisp pastry, is just luscious. In this video I show you how easy it is to make your own delicious chicken and mushroom pie.
The written and printable recipe is here:
#PieRecipes
Other Pie Recipes
Steak & Kidney Pie:
Steak & Ale Pie:
Chicken. Leek & Bacon Pie:
Gala Pie (slicing pork pie with egg):
Melton Mowbray-style Pork Pie:
Minced Beef & Cheese Pie:
Northern English Pork Pies:
Lattice-Topped Cherry Pie:
Blueberry Pie:
#ChickenRecipes
OTHER CHICKEN RECIPES
KFC Recipe - Keefs Fried Chicken:
Chicken Stock:
Chicken Tikka Masala - Britain's Favourite Curry:
Chicken Chasni - a Curry From Scotland:
Chicken Paprikash - Paprikás Csirke and Spätzle:
Chilli Lime Chicken with Mushroom Salad:
Sweet and Sour Chicken - Chinese takeaway-style:
Chicken and Mushroom Pie:
Sous Vide Chicken Breast with Sorrel Sauce:
How to Joint a Chicken:
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Chicken Pies | Individual Creamy Chicken Pie Recipe :)
Hello folks!
Support my wee channel (only if you want :)
Welcome back to What’s For Tea :) and for tea tonight I made these amazing individual chicken & vegetable pies! You could easily make these chicken and mushroom if you prefer by swapping the peas & carrots for finely diced mushrooms :)
Everything I used will be mentioned below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
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What I used (Makes 4 individual pies)
2 Skinless & boneless chicken breasts - poached and chopped
1 Medium onion - finely diced
150g (5.2 oz) Frozen garden peas
150g (5.2 oz) Diced carrots
300ml (10 fl oz) Chicken stock
2 Tablespoons fresh tarragon - finely chopped
200ml (6.7 fl oz) Single cream
50g (1.7 oz) Butter
1 Heaped teaspoon strong mustard
2 sheets ready made puff/shortcrust pastry
1 Beaten egg or milk for glazing the pastry
Salt & pepper to taste
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Chicken Stuffed Puff Pastry Borek - Baked Chicken Pie Recipe
In this video we are going to show you an easy puff pastry pie recipe.If you have ever tried to cook Borek,you know how it's prepared.Most of borek recipes made by a thin flaky dough which is known as Yufka in Turkish cuisine .In this recipe we will use puff pastry.With puff pastry making borek is not exhausting anymore.You just need to fill it with a delicious filling.We have choosed to prepare a filling with chicken breast and mixed diced vegetables.You can change the filling according to your personal tastes ,also you can do it with ground meat.
First of all ; turn the heat on and add some oil in the pan.Start to sauté onions.When the onions are sautéd,add diced chicken breast and sauté them together for a while.Add tomato paste and spieces.Then let it cool down,the filling is ready.Meanwhile preheat the oven to 200°C/400°F .Start to roll out each puff pastry in turn.Then put a spoon of the filling in the middle of puff pastry.Then close it from the corners .Do the same with the remaining puff pastry.Whisk 2 egg yolks in a cup and brush with it.Sprinkle some nigalle or sesame seeds and bake in a pre-heated oven at 200°C/400°F for 20-25 mins.If you like the recipe,don't forget to subscribe. Stay tuned to not miss our next recipes,we share a new recipe every other day.
Ingredients for Puff Pastry Borek
1 chicken breast
1 package puff pastry (12 sheets)
350 gram mixed diced vegetables
2 egg yolks
1 teaspoon tomato paste
4 tablespoon vegetable oil
1 onion
1/2 teaspoon blackpepper
1 teaspoon salt
1 teaspoon thyme
For decoraation :nigalle or sesame seeds