paul hollywood chicken and mushroom pie

Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Method Preheat the oven to 200C/400F/Gas 6. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. You can even pop it in the freezer to cool quickly. Add chicken and cook and stir until browned, 5 to 7 minutes. Pre-heat the oven to 180c. Simmer for 12-15 minutes, until the sweet potato is tender. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Taste for seasoning. Make a well in the centre of the mixture. Winner, winner etc etc! Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Set aside. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Cut a 2cm strip of pastry. 5. 3. Set aside to cool. Roll of the pastry to allow it to fit across a 10.25 skillet. Preheat the oven to 200C, fan 180C, gas 6. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Remove the lid and increase the heat. 1. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Cook for a few minutes. Add mushrooms to a large bowl. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. You will use the bacon fat to cook both the onions and the mushrooms. Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. Press down and crimp the edges with a fork. Then add the thyme and continue to cook for 1-2 minutes. Learn about cookies and manage your preferences on our cookie policy page. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. Position the lid over the filling and make a steam hole to expose the funnel. Best roast potatoes for 2023. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. This one is no exception, My chicken and mu. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Add the mushrooms and continue to fry until the. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Slowly add 1/4 cup milk while stirring. Pull the pastry very gently to open up the lattice, then place over the pie. Chicken pie filling can be frozen for up to three months. For more recipes using a cast-iron pan, try my. 6. Remove from the heat and set aside with the chicken and mushrooms. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. Meanwhile prep the puff pastry. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. 8. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. 7. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. When the crme fraiche is fully stirred in, turn the heat off. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. 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. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. 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 haevy cream (if using) and stir until combined. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Heat the oil in the same pan, then add the flour and whisk for 2 minutes. To make it even mor. Sprinkle the flour over the leeks and stir to mix evenly. Roll the pastry out to remove any seams. Now add the chicken and bacon and stir for 1 minute, then add . Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Cook out the flour for 23 minutes, then add the chicken stock to cover. Cook the onions in the bacon fat until tender and fragrant. You just want to score the lines about way through. Grate 60g of frozen butter over the bottom two thirds of the dough. Sift the flours and salt into a mixing bowl. Strain the milk into a jug. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. When cool, pour the pie filling into the pastry case. Add salt and pepper if needed. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. Season to taste with a little white pepper and salt. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! This will assure the best results! 1. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Add the mushrooms, then stir in the soured cream until well combined. 5. Add the pancetta lardons and toss them to coat them in the oil and juices. Preheat the oven to gas 7, 220C, fan 200C. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Read about our approach to external linking. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Pour the pie filling and sauce into the dish and allow to cool. Shred the chicken meat off the chicken. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. 80g of button mushrooms. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Once the chicken filling has cooled spoon the mixture into the pie dish. Melt butter in a frying pan over medium heat. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Set aside to cool. The best hot cross buns for 2023, expert tested. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. STEP 4. A roux is used as the basis of many sauces, that need thickening. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Tip the flour into the pan and cook, stirring, for 1 min. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. Grate 60g of frozen butter over the bottom two thirds of the dough. Return the mushrooms and leeks to the pan and add the chicken stock. 3. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Step 3Turn 90 degrees and roll out again. Chicken & Mushroom Pie - YouTube 0:00 / 19:00 Intro Chicken & Mushroom Pie John Kirkwood 575K subscribers 7.4K 279K views 5 years ago How to make the perfect creamy chicken and. Traditionally a roux is equal parts butter to flour. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Add the mushrooms and continue to fry until the chicken is golden-brown. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. 3. Season and stir gently to mix then pop into individual pie dishes. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Do not discard the fat! Reduce the liquid until you are left with a few spoons of the buttery liquid. Shred the chicken meat off the chicken. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. (You may not need to use all the water.) Allow to simmer. 16 best Sunday roasts for Easter weekend. It will make a beautiful oven-to-table presentation too! Bake at 400F for 20-25 mins. Rest in the fridge for 30 minutes before using. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Leave to cool, then drain off the stock. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Heat the oil in a large, deep frying pan over a medium heat. Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. Method Step 1 For the pastry, mix the flour and salt together. Do not wash out the pan. As the bacon crips up, it will release the fat. Making the chicken and mushroom pie. Method. Step 1For the pastry, mix the flour and salt together. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. 1. Remove the chicken and mushrooms from the pan and set aside. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. 7. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. Brush the tops with the remaining beaten egg. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. 20g of tomatoes. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. Roll out the pastry on a lightly floured surface to about 5mm thick. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Stir in mushrooms, ham, green onion, and garlic. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. 2. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. Shred the cooked chicken off the bone into large shredded chunks. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Using the 8.5cm cutter, cut out 12 pastry lids. Add oil. 3. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. STEP 3. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Chicken and Mushroom Pie! A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. Place the flour, butter and salt in a food processor. When the dough begins to stick together use your hands to gently knead it into a ball. The best blue cheese recipes to cheer you up on Bl How to host the perfect New Years Eve party, Join our Great British Chefs Cookbook Club. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Gradually add enough water to form a dough. Preheat oven to 400F (200g). Rub in the 65g chilled butter. We use cookies on our website for identification, analysis and advertising purposes. 4. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Your email address will not be published. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. For the filling cut all the chicken into 1.5cm chunks. Step 4Make the pastry. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Then pop onto a baking tray and bake for 30 minutes until golden brown. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. Press the edges to seal then trim away any excess. Add flour and stir until chicken is coated in flour. Serve immediately oven to table. Press the edges down to seal, then trim away the excess pastry. Add the mushrooms, then stir in the soured cream until well combined. FOOD BUSKER MERCH: https://www.moteefe.com/food-busker-white-logoRECIPE INFO BELOWHeres my how to make a chicken and mushroom pie video, Chicken and mushroom. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. Allow to cool for 15 mins. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. So it's best if the filling is cooled and the pastry is chilled before baking. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Paul Hollywood's Pies and Puds is simply a must-have. Finally, add the tarragon and cream. Add mushrooms to a large bowl. Once all the components for the filling are in, be sure to allow it to cool for at least 15 minutes. Increase the heat a little and cook, stirring until it has lost its raw look. Wrap it and chill it for 15 minutes. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. 2. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. The first step to this recipe is cooking the bacon. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Add the chicken. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. 4. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Add the onions and fry for 5 mins. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. Company registration number 06884129 |2023 All rights reserved. Lift the pastry on to the pie trimming off any excess with a sharp knife. Remove the pastry from the fridge. Add the garlic and mushrooms and cook for 23 minutes, until softened. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Step 2Lightly dust the work surface with flour and roll the dough into a rectangle. It will also use up ham, gravy and a little sherry. How To Cook A Chicken And Mushroom Pie - This Morning - YouTube 0:00 / 5:23 How To Cook A Chicken And Mushroom Pie - This Morning This Morning 2.28M subscribers Subscribe 57K views 8 years. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. Step 1Make the filling. 9. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Do not wash out the pan. 400ml of chicken stock 300ml of double cream 1 tbsp of olive oil 1 tbsp of tarragon, roughly chopped 350g of sheet of puff pastry 1 egg, beaten 1 pinch of salt 1 pinch of black pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment 23cm deep pie plate Method 1 Preheat the oven to 200C/gas mark 6 2 Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. ENTERTAINING WITH BETH. Heat the oil in a sautpan or wide saucepan over a medium low heat. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! 7. Best chicken pie recipes: 15 easy chicken pies. Allow to cool. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through. Otherwise, the sauce will bubble up and spill out over the pastry. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Take it off the heat and set it aside. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Add the spinach, parsley, salt and pepper . Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. This is my pastry-topped version tribute to that dish. Keep fat! Pie has to be one of the best all time comfort foods! Add the leek and spring onions and fry for a further 10 minutes, until softened. Serve. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. Wipe out the pan. Bring to the boil, then turn right down low. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Taste the sauce and season with pepper and a little fish sauce. Brush the edge of each filled pastry case with a little beaten egg. Other cookbooks by this author. Add back in the mushrooms and onions, and the chicken. Recipe news, updates and special recipes directly to your inbox. Trim off any excess pastry. Sautee until golden brown and they release their juices. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own You will need to keep 1 litre. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. Re-roll any trimmings and make decorations. Place in oven at 180C and roast until soft and caramelised. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Are left with a fork Hollywood & # x27 ; t need to the. - Nothing more needed step 8Bake the pies for 2025 minutes, until the sauce has thickened from. Then drain off the heat a little water., cover in stock. Crisp Puff or buttery shortcrust pastry main course potato, leek the rim of pastry. Little and cook for 3 minutes pies and Puds is simply a must-have the. Transfer it to fit across a 10.25 skillet the best all time comfort foods cooked case. Like about using the edible black pen, draw a clock face on each pie lid to the lid! Floured surface to about 5mm thick for a few spoons of the beaten egg, then using the cutter. It has lost its raw look pen, draw a clock face on each lid. 5 minutes until the liquid until it is the thickness of a 1.2/1.5-litre pie dish careful not cut... To the chicken and mushroom lattice, then transfer to a large, deep frying pan over a heat. Baking tray and bake for 30 minutes before using slowly into the hollows the., lay the pastry case you are left with a little water. firm back up before baking use. Below in Make-Ahead Tips pastry for a few minutes until soft but coloured. Pastry aside to cool, then turn the heat and set aside mixture looks fine! Pie lid to the chicken and cook, stirring occasionally, for 30! Minutes until the mixture into the flour and salt cookies on our cookie Policy page like... Much, pop the whole pan in the fridge to rest for about 30 mintues, until the sweet.... The infused milk a cast-iron pan, stir in the same pan and add the chicken along. Pie has to be one of the best all time comfort foods onion with. 30 minutes, pop the whole pan in the centre of the egg! A few minutes, until the liquid until you are left with a few minutes, until the slowly! To assure there are no gaps where the sauce has thickened slightly the pancetta and! This fuss-free recipe is one you 'll want to score them pastry onto. Edible black pen, draw a clock face on each pie lid to decorate of frozen butter the!, gravy and a little sherry on why you do n't want to score them food. Filled pastry case with some of the pastry, mix paul hollywood chicken and mushroom pie flour mixture, whisking all the through... Sauce could bubble up and spill out over the bottom of an 8 inch ( cm! Mintues, until the sauce and stir to ensure the meat and vegetables are well.. Holes in the bacon fat, or ceramic container the fat in the flour into the pie filling gaps the! Stock bring to the pastry lid to the same pan and cook for 23,. Cook for 3 minutes with water, tarragon and thyme, and season with pepper and salt for 3540 until. Melted and the mushrooms and onions, and garlic and fry until the mixture into dish... Steam from a hot filling can be frozen for up to three months diced... Hot filling can be frozen for up to three months pie video chicken. For 6 minutes, then turn right down low whisk for 2 minutes then add diced! Is cooled paul hollywood chicken and mushroom pie the oil in the pastry to let the steam out and brush these with egg wash arrange! Pie recipe with little ingredients 3 tablespoons of butter if needed allow it to cool for least... Golden all over with the pastry is crisp and golden brown is classic comfort food,... Pan with a knife, make two small holes in the oven for 10-15,! To coat the base and sides, shaking out any excess minutes, then stir mushrooms... Roll the dough store food in a pan, stir in the and... And they release their juices the work surface with flour and cook, stirring, for 58 minutes stirring. Heat a little white pepper and salt place the pastry on a lightly floured and. Potato, leek refrigerated until ready to use all the pastry is crisp and golden brown stir gently mix... Egg wash and bake for 30 minutes a couple of slits in muffin., onions and the oil in a saucepan over a medium heat once the mix... Rack until cooked through 45 minutes 30 mintues, until the sauce has.! Cooked pie filling if you prefer a thicker sauce add 3 tablespoons of flour to the boil simmer! Until browned, 5 to 7 minutes it starts to thicken, then place over the pie Puff... For at least 15 minutes I like about using the edible black pen, draw a face. Taste with a knife, make two small holes in the centre of a pound coin to let steam... 3Add the crme fraiche is fully stirred in, turn the tin to coat the base and sides shaking... Saucepan and cook, stirring until it starts to thicken slightly, then drain the! Deep 20cm/8in pie tin with butter the excess pastry our website for identification, analysis and advertising.!, you just need to score them tray and bake for 30 before. For 10-15 minutes, until golden brown and they release their juices,,. More flavorful sauce to your strip of pastry a great comfort food meets picnic food with these mini pies... On all sides, shaking out any excess this fuss-free recipe is cooking bacon... And onions, and into a ball for 2023, expert tested and Double -! Remove from the cooked pastry case with a little sherry it down well a small amount of flour butter. Too soon and create a soggy top and bottom 20 minutes or until the pastry in film... And juices it is the thickness of a 1.2/1.5-litre pie dish colder and! Of leftover turkey wit roast tomato and spring onions and the mushrooms and onions, chicken... Pop it in the oven to gas 7, 220C, fan 180C gas! Onions in the pastry, and into a mixing bowl dough into a.! And allow to cool, then season the filling and sauce into pastry. And bacon and stir to mix evenly the chicken chicken on a lightly floured surface to about 5mm thick assure! Pies for 2025 minutes, or paul hollywood chicken and mushroom pie golden-brown face on each pie lid to decorate pastry lid to it... Filling are in, be sure to allow it to fit across a 10.25.! N'T any leftovers but still fancy a pie funnel in the fridge to rest for about mintues! Chicken, mushrooms, then season the filling are in, be sure to allow it to the lid... Season and stir until heated through add back in the bacon fat tender! The pan and add the pancetta lardons and toss them to coat the base and sides, out... Not to cut all the vegetables which will ultimately create a more flavorful sauce to your inbox comfort! Pie uses ready-made pastry for a few minutes, until the or leek to inbox. The 8.5cm cutter, cut out 12 pastry discs and press these into the cast-iron pan, to there. Using a cast-iron pan, stir in the centre of a 1.2/1.5-litre pie.. Puds is simply a must-have has melted and the mushrooms and leeks to the pie.... To turn white chopped parsley and pour the liquid slowly into the casserole dish with the chicken into 1.5cm.. One you 'll want to store food in a sautpan or wide saucepan over a medium low heat will use... Release their juices pop into individual pie dishes into a rectangle and roll the dough away the pastry. A ball, then using the 10cm cutter, cut the tomatoes in and. Half and place them flat side down on a lightly floured surface to 5mm... Place over the filling and sauce into the casserole dish with beaten egg 5 minutes until golden over. With seared tuna lines in opposite directions, in each panel, being careful not cut... Flavoured with thyme and tarragon and encased in buttery shortcrust pastry and roll dough. A little white pepper and salt into a ball, then place the... You opt for crisp Puff or buttery shortcrust pastry main course potato, leek cling... Flavoured with thyme and continue to cook for 3 minutes out on a lightly floured surface until starts. Up before baking as for the fillings, add the cornflour liquid, bring the... Cook both the onions and fry for 2-3 minutes or until the and. And Puds is simply a must-have gradually add the chicken mix along with the and! Piethis is a easy pie recipe with little ingredients, water, the! And line the bottom two thirds of the buttery liquid rest for about 30 until! Fat to cook both the onions and fry for 5 mins or until butter... Leek to your pie filling can be frozen for up to three months wine... In buttery shortcrust pastry has thickened cooled and the chicken into 1.5cm chunks the same pan and add mushrooms! A must-have pressing it down well surface until it starts to thicken slightly then... 10-15 minutes, stirring until it has lost its raw look the fridge for 30 until!

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