Chicken and Mushroom Puff Pie

Chicken Pie is great! You can put practically anything into a pie…. well, pretty much anything! But the possibilities are endless……

Combining, Chicken, Mushrooms, Bacon and Leeks in a creamy sauce this has got to be one of my favourites. The family love it too!

This pie is perfect with potatoes and can be pre made and frozen until you are ready to use it.

In one pan, place 30g of the butter and melt over a low heat. Add the flour and mix together to form a paste, turn the heat off and leave to one side.

In another pan, add the milk, bay leaf, cloves, onion and peppercorns and bring to a simmer over a low heat for about 5 minutes. Remove from heat and strain the milk, removing all the other ingredients.

Add a small amount of the milk to the butter and flour paste and mix together before adding the rest of the milk slowly, until its fully incorporated with no lumps.

chicken and mushroom puff pie recipe

Chicken Pie Recipe with Mushrooms and Bacon in a Creamy Mustard Sauce




Add the wholegrain mustard and gruyere cheese and mix until melted.

Melt the rest of the butter in a separate pan and cook the chicken and bacon until almost cooked though. Then add the leek and and mushrooms and cook over a medium heat until everything is cooked through and the mushrooms are soft.

Add the meat and vegetables to the sauce and mix everything together.

chicken and mushroom puff pie recipe

Grease a pie dish and roll out your pastry. Line the dish with 3/4 of the pastry leaving enough for a lid. Push the pastry into the grooves and using a fork, pierce the bottom several times. Trim off any excess pastry around the top.




Pour in your pie ingredients and using the beaten egg, brush the exposed top of the pastry to glue your lid on. Lay the pastry lid gently on top and crimp edges together with a fork to make sure the pie is closed. Lightly score the lid in a crisscross pattern and brush the egg over the entire top.

Place in a preheated oven at 190 oc (170 fan assisted) for 20-25 minutes until the pastry is golden.

chicken and mushroom puff pie recipe

Looking for more puff pastry recipes?

Check out this Turkey and Stuffing Puff Parcel Now!




chicken and mushroom puff pie recipe

chicken and mushroom puff pie recipe

Chicken and Mushroom Puff Pie

Ingredients:

  • 70g Butter 
  • 40g Flour 
  • 600ml Milk 
  • 1 Bay Leaf 
  • 4 Cloves 
  • 1 Onion, roughly chopped 
  • 1 Tsp Peppercorns 
  • 1 Tbsp Wholegrain Mustard 
  • 70g Gruyere Cheese, grated 
  • 3 Chicken Breasts, chopped into small chunks 
  • 4 Rashers Bacon, chopped into small pieces 
  • 200g Mushrooms, sliced 
  • 1 Leek, finely sliced 
  • 500g Puff Pastry 
  • 1 Beaten Egg

Directions:

  1. In one pan, place 30g of the butter and melt over a low heat, add the flour and mix together to form a paste, turn the heat off and leave to one side. 
  2. In another pan, add the milk, bay leaf, cloves, onion and peppercorns and bring to a simmer over a low heat for about 5 minutes. 
  3. Remove from heat and strain the milk, removing all the other ingredients. 
  4. Add a small amount of the milk to the butter and flour paste and mix together before adding the rest of the milk slowly, until its fully incorporated with no lumps. 
  5. Add the wholegrain mustard and gruyere cheese and mix until melted. 
  6. Melt the rest of the butter in a separate pan and cook the chicken and bacon until almost cooked though, then add the leek and and mushrooms and cook over a medium heat until everything is cooked through and the mushrooms are soft. 
  7. Add the meat and vegetables to the sauce and mix everything together. 
  8. Grease a pie dish and roll out your pastry. 
  9. Line the dish with 3/4 of the pastry leaving enough for a lid, push the pastry into the grooves and using a fork, pierce the bottom several times.
  10. Trim off any excess pastry around the top. 
  11. Pour in your pie ingredients and using the beaten egg, brush the exposed top of the pastry to glue your lid on. 
  12. Lay the pastry lid gently on top and crimp edges together with a fork to make sure the pie is closed. 
  13. Lightly score the lid in a crisscross pattern and brush the egg over the entire top. 
  14. Place in a preheated oven at 190 oc (170 fan assisted) for 20-25 minutes until the pastry is golden.

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  1. Pingback: Crispy Lemon Chicken Bites Recipe | Family Recipes | This Little Home

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