CREAMY CHICKEN AND MUSHROOM PIES RECIPE | FOOD NETWORK
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
- Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
- Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
- Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
- When ready to serve, toss the lettuce and chives into the dressing.
CHICKEN AND MUSHROOM PIE | ALLRECIPES
My version of the British classic, chicken and mushroom pie. I'm relatively new to cooking. This is one of my first creations, actually. I have also made it using homemade pastry. Delicious but takes a bit longer and I prefer store-bought crusts if time is a factor. Please provide feedback and any tweaks you make when trying it out!
Provided by michael_norman
Categories Main Dishes Savory Pie Recipes Chicken Pie Recipes
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 1 9-inch pie
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch pie dish.
- Melt butter in a saucepan over medium-high heat. Whisk in flour. Continue to whisk until the flour combines thoroughly with butter, 2 to 3 minutes. Add milk, a little at a time, whisking to prevent burning, until thickened. Keep stirring until it begins to boil. Reduce heat and allow to simmer.
- Heat oil in a large pan over medium heat. Add chicken and cook and stir until no longer pink in the centers, 7 to 10 minutes. Add mushrooms, onion, celery, carrot, rosemary, oregano, garlic, salt, and pepper and cook until they begin to soften, about 10 minutes. Add the milk mixture and stir thoroughly. Simmer for an additional 5 to 10 minutes. Stir in Cheddar cheese and mustard until cheese is melted.
- Lay 1 sheet of pie pastry in the prepared pie dish. Add the chicken mixture to the dish. Cover pie with remaining pastry, pinching the sides together and trimming off any excess dough. Cut a slit in the center of the pie for ventilation.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 487.7 calories, CarbohydrateContent 24.7 g, CholesterolContent 96.3 mg, FatContent 33.1 g, FiberContent 2.5 g, ProteinContent 23.1 g, SaturatedFatContent 15.3 g, SodiumContent 396.2 mg, SugarContent 6 g
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