Homemade chicken and mushroom pie
Ingredients
- beaten egg for glazing
- 1 tbsp ice cold water
- 3 egg yolks
- 1/2 cup parmesan, grated
- 1/2 tsp salt
- 125 g cold butter, chopped
- 225 g cake flour
- 2 tbsp parsley, chopped
- 250 ml low fat milk
- 350 g flour
- 1/4 cup butter
- salt and pepper
- 200 g Woolworths sliced mushrooms
- 2 tbsp butter
- 1 tbsp olive oil
- water
- 1 tsp peppercorns
- 2 tsp salt
- a handful stalks parsley
- 2 bay leaves
- 4 sprigs thyme
- 1 medium onion, roughly chopped
- 2 carrots, roughly chopped
- 1 whole chicken, cut in half
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the chicken, vegetables (2 roughly chopped carrots, 1 roughly chopped onion), herbs (4 sprigs of thyme, a handful of parsley stalks and 2 bay leaves), 2 tsp salt and 1 tsp pepper into a large pot, then cover with cold water.
- Bring to the boil, then turn down to a simmer.
- Cover the pot then leave chicken to poach for 30 minutes.
- Remove the chicken from the stock, then set aside to cool, reserving the stock.
- While the chicken cools, make the pastry: Place 225 g cake flour and 1/2 tsp salt into a bowl, then rub in the 125 g cold, chopped butter until the mixture resembles breadcrumbs then mix in the 1/2 cup of grated parmesan. Add the 3 egg yolks, then mix together to form a dough – if the mixture is too dry, add a little cold water until the pastry comes together into a ball.
- Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.
- Melt the 1/4 cup butter in a large saucepan, then stir in the 1/4 cup flour and cook for 2 minutes over low heat.
- Whisk in 3 cups of the strained, reserved stock, then add the 250 ml milk.
- Leave to simmer for 10 minutes.
- Shred the chicken into large chunks, discarding any bones and skin then stir into the sauce along with the 2 tbsp chopped parsley, season with salt and pepper to taste.
- Heat a pan and melt 2 tbsp butter, add the 200 g sliced mushrooms, then saute until golden on the edges and season with salt and pepper to taste.
- Stir mushrooms into the chicken mixture then transfer mixture to a pie dish. Season to taste.
- Preheat the oven to 180°C.
- Roll pastry out then cut a few holes into the pastry before placing onto the filling.
- Brush with egg wash, then bake for 30 minutes, or until the pastry is golden brown and crisp.
- Serve hot with a Crunchy Salad on the side.
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