Chicken and mushroom pie

Luke Mangan

all details

This pot pie is a great midweek dinner.

Chicken and mushroom pie
Chicken and mushroom pie Photo: Quentin Jones

Ingredients

550g chicken thigh fillets, trimmed and roughly chopped

1/3 cup plain flour

70g butter

1 medium onion, finely chopped

2 cloves garlic, crushed

200g field mushrooms, sliced thickly

75g swiss brown mushrooms, halved

1 cup chicken stock

1/4  cup sage leaves, finely chopped

Maldon sea salt

2-3 sheets ready-rolled butter puff pastry

1 free-range egg, lightly beaten

Method

Preheat the oven to 200C.

Toss the chicken in the flour. Melt half the butter in a large frying pan and brown the chicken well. Remove and set aside. Melt the remaining butter in the same pan, add the onion, garlic and mushrooms and cook over medium heat for 5 minutes, or until the onion is soft. Add the stock and stir until the mixture boils. Return the chicken to the pan, add the sage and salt to taste (I used nearly 1 tbsp), stir, then turn the heat down and simmer for 5-10 minutes or until the mixture thickens. Remove from heat and allow to cool a little.

Grease a large, deep pie dish (roughly 20-25cm by 4cm deep - it doesn't need to be exact: simply trim the pastry to fit or join two pieces together if you need extra) and line with puff pastry, trimming around the edge. Spoon the chicken mixture into the pie dish and brush the edge of the pastry with egg. Lay another piece of pastry over the top and press the edges together firmly. Trim the pastry and make a couple of small cuts in the top for the steam to escape. Brush the top of the pie with more egg.

Place in the oven for about 30 minutes, or until the pastry is lightly browned and the filling cooked through.

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  • Main Ingredients - Chicken
  • Course - Dinner, Main-course
  • Occasion - Midweek dinner, Dinner Party

3 comments so far

  • Nearly a tablespoon of salt for just over a half kilo of meat!

    I made a similar dish last night, using the slow cooker. For 4 large Chicken Marylands, I did not add any salt, but used a half dozen or so slices of pancetta, chopped up and cooked with the onions, garlic and mushroom. I also put a good handful or so of dried forest mushrooms, quickly rinsed but not soaked, in the bottom of the slow cooker. They added flavour and absorbed some of the juices from the meat and vegetables. No added stock, so no need to use flour to thicken the liquid.

    Commenter
    Double D
    Location
    Wahroonga NSW
    Date and time
    May 26, 2014, 11:55AM
  • This is a great recipe I've been making since Luke Mangan was a regular contributor to The Age. All up it takes about an hour from starting the recipe to serving. It's great with mash and a selection of green veg.
    As for the comment re salt - the method states salt to taste, Mangan has just provided his example.

    Commenter
    Melbournecook
    Location
    Date and time
    May 30, 2014, 4:55PM
  • This is great! And quick as far as pies go. I used the recipe as a basic guideline and did my own thing, like using leek instead of onion, tarragon and thyme instead of sage, and adding some cream. Delicious! Will definitely make this again and highly recommend it.

    Commenter
    Charlotte
    Location
    Melbourne
    Date and time
    June 09, 2014, 12:41PM

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