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Rustic chicken and mushroom pie

A recipe from cooking-ez.com
39K3.8 December 30th 2019
Rustic chicken and mushroom pie
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For 1 pie, you will need:

Times:

PreparationCookingStart to finish
43 min.52 min.1 hour 35 min.

Step by step recipe

1Roll out 200 g 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.
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2Dice 300 g cooked meat. Here I am using left-over chicken, which is ideal for this recipe.Rustic chicken and mushroom pie : etape 25
3Peel 600 g mushrooms and chop into small chunks.Rustic chicken and mushroom pie : etape 25
4Pour 30 g 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.
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5Prepare and finely chop 2 leeks.Rustic chicken and mushroom pie : etape 25
6Prepare and finely chop 1 onion. Heat 4 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.
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7Add 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.
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8Add the mushrooms and chicken. Mix well.Rustic chicken and mushroom pie : etape 25
9Add 250 ml liquid cream, mix and leave on low heat to reduce.Rustic chicken and mushroom pie : etape 25
10Stop cooking when the filling has thickened, then check the seasoning.

Leave to cool.
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11Preheat the oven to 410°F (210°C).

Glaze around the edge of the pastry case with beaten egg.
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12Fill the pie with the cold filling mixture.Rustic chicken and mushroom pie : etape 25
13Roll out 200 g 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.Rustic chicken and mushroom pie : etape 25
14Lay 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.
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15Bake 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.
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Remarks

Everything up to stage 10 can be prepared the day before cooking.
View this recipe : https://cooking-ez.com/divers/recipe-rustic-chicken-and-mushroom-pie.php
May 26th 2022.