Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid.
The one small concession to modernity is the use of puff pastry for a lighter, crisper crust.
The filling combines mushrooms, leeks and diced chicken in a cream sauce.
The one small concession to modernity is the use of puff pastry for a lighter, crisper crust.
The filling combines mushrooms, leeks and diced chicken in a cream sauce.
60K 10 3.7
Last modified on: May 10th 2023
Keywords for this recipe:For 2 pies, you will need:
- 1
1 ¾ cup Puff or flaky pastry (pâte feuilletée) - 2
2 2⁄3 cups cooked meat - 3
12 2⁄3 cups mushrooms - 4
1⁄3 cup goose fat - 5
4 leeks - 6
2 onions - 7
8 tablespoons olive oil - 8
2 cups + 2 tablespoons liquid cream - 9
3 tablespoons beaten egg - 10 1 ¾ cup Puff or flaky pastry (pâte feuilletée)
- 11
salt - 12
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 52 min. | 1 hour 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Roll out 1 ¾ cup Puff or flaky pastry (pâte feuilletée) and line a deep, non-stick tin ( 8" or 20 cm diameter, preferably spring-form type) with this rolled-out pastry.
Trim off the excess pastry, leaving a rim of about half an inch (1 cm) overhanging around the edge. Set aside in the fridge.
Trim off the excess pastry, leaving a rim of about half an inch (1 cm) overhanging around the edge. Set aside in the fridge.
Stage 2 - 5 min.
Dice 2 2⁄3 cups cooked meat. Here I am using left-over chicken, which is ideal for this recipe.
Stage 4 - 5 min.
Pour 1⁄3 cup goose fat into a saucepan on high heat. When really hot, add the mushrooms and cook for about 5 minutes.
Salt and pepper at the end of cooking, after taking off the heat.
Set aside.
Salt and pepper at the end of cooking, after taking off the heat.
Set aside.
Stage 6 - 2 min.
Prepare and finely chop 2 onions. Heat 8 tablespoons olive oil in the same pan as before, still on high heat. When really hot, add the chopped onion.
Salt and pepper, then cook for 1 minute without colouring.
Salt and pepper, then cook for 1 minute without colouring.
Stage 7 - 5 min.
Add the chopped leeks, stir, then cover and cook for 4 or 5 minutes until the leeks are quite tender but still nice and green.
Salt and pepper.
Salt and pepper.
Stage 8 - 1 min.
Add the mushrooms and chicken. Mix well.
Stage 9 - 10 min.
Add 2 cups + 2 tablespoons liquid cream, mix and leave on low heat to reduce.
Stage 10 - 1 min.
Stage 11 - 2 min.
Stage 12 - 3 min.
Fill the pie with the cold filling mixture.
Stage 13 - 2 min.
Roll out 1 ¾ cup Puff or flaky pastry (pâte feuilletée) into a circle and make a small hole in the centre of this pastry lid to allow steam to escape during baking.
Stage 14 - 4 min.
Lay the pastry circle on top of the pie and press the edge down firmly to seal it.
trim off the overhanging pastry with scissors and glaze top.
trim off the overhanging pastry with scissors and glaze top.
Stage 15 - 30 min.
Bake for about 30 minutes, preferably low in the oven, with the tin directly on the shelf.
Do watch for the pastry browning towards the end of cooking.
Do watch for the pastry browning towards the end of cooking.
Remarks
Everything up to stage 10 can be prepared the day before cooking.
Keeping
A few days in the fridge.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,752 Kcal or 24,082 Kj | 212 gr | 421 gr | 704 gr |
| 288 % | 81 % | 40 % | 107 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 129 Kcal or 540 Kj | 5 gr | 9 gr | 16 gr |
| 6 % | 2 % | 1 % | 2 % |
| Per pie | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,876 Kcal or 12,041 Kj | 106 gr | 210 gr | 352 gr |
| 144 % | 41 % | 20 % | 53 % |
How much will it cost?
- For 2 pies : 15.20 £
- Per pie : 7.60 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Breton leek and mushroom tart, Chicken and mushroom brik rolls, Spaghetti with mushrooms, Mushroom buckwheat pancakes, ... All |
 | Cooked meat: You can check-out other recipes which use it, like for example: Gratin of leeks with Morbier cheese, Hachis parmentier, Alpine gratin, Artichokes with beef, Bistro sandwich, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Beurre blanc sauce, Strawberry, kiwi and mascarpone verrines, Apple custard tart, Sauce Normande (for fish), ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Epiphany galette, Express apple tart, Shallot confit tart, Quiche Bretonne, ... All |
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