Chicken and mushroom pie is a British pub classic, often served with mashed potatoes. A great meal on a cold and wintery day, A “proper belly warmer”.
This pie can either be made and then uncooked in the fridge for cooking later or cooked cooled for reheating later, and as long as you follow safe cooling and storage guidelines can also be safely stored for a few days, but please ensure you reheat it safely and thoroughly.
British chicken and mushroom pie
- Sauce pan
- Large non-stick frying pan
- Chopping board
- 225 g plain flour
- ½ teaspoon of salt
- 115 g butter
- 65 g white cooking fat
- 4 – 10 tablespoons cold water
- 50 g butter
- 15 g plain flour
- 250 ml hot chicken stock made 1 stock pot in 250ml hot water
- 50 ml single cream
- 1 red onion chopped
- 2 carrots peeled and sliced
- 2 celery sticks chopped
- 70 g mushrooms
- 450 g chicken breasts cubed
- 50 g frozen garden peas
- 1 egg beaten to use as glaze
- Either by hand or in a food processor, mix together the sifted flour and salt then add the diced butter and cooking fat and cut with a knife or blend in the processor until it resembles bread crumbs. Sprinkle with some water and mix together until the dough is formed, and it isn’t too wet, seal the bowl with cling film and leave to chill for 30min or until the filling is ready.225 g plain flour, ½ teaspoon of salt, 115 g butter, 65 g white cooking fat, 4 – 10 tablespoons cold water
- In a large non-stick frying pan, fry the diced chicken with a little oil or butter until cooked and a slightly golden brown colouring, set to one side to cool,450 g chicken breasts cubed
- Melt half the butter in a sauce pan, whisk in the flour stir constantly until it starts to bubble add the warm chicken stock and whisk until it has thickened then remove from the heat. Whisk in the cream and then season to taste with salt and pepper.50 g butter, 15 g plain flour, 250 ml hot chicken stock made, 50 ml single cream
- In a non-stick frying pan, heat the remaining butter and add the onions and carrots and cook for 5 minutes, until softened. Add the celery and mushrooms and cook for another 5 minutes. Stir in the cooked chicken and peas.50 g butter, 1 red onion, 2 carrots, 2 celery sticks, 70 g mushrooms, 450 g chicken breasts cubed, 50 g frozen garden peas
- Add the chicken mixture to the sauce and stir well. Turn the contents to a 2.4 litre/ 4 pint baking dish.
- Roll out the pastry, so its suitable thickness, cut out a rectangle and place on the top of the baking dish. Seal the edges using thumb and finger. Cut two slits in the top middle of the pastry to allow steam to escape. Brush with the beaten egg.1 egg beaten
- Bake for about 30 minutes, until the pasty is golden is browned.
- Serve from the dish hot.