CHICKEN, LEEK & MUSHROOM PIE RECIPE - BBC GOOD FOOD
John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup
Provided by John Torode
Categories Dinner, Main course
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
- Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie.
- Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
- Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
- Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
- Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot.
Nutrition Facts : Calories 683 calories, FatContent 41 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.4 milligram of sodium
MUSHROOM SOUP RECIPE - BBC GOOD FOOD
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, FatContent 22 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.8 milligram of sodium
More about "mushroom pie recipe recipes"
MUSHROOM SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup, Starter, Supper
Calories 309 calories per serving
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
CHICKEN & MUSHROOM PUFF PIE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 855 calories per serving
- Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
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