This is my own creamy chicken and mushroom pie recipe that I created, I thought about how I was going to do it, what to add etc and it came out even better than I expected.
This is what I used, however you may want to give it your own twist and add different seasoning or spices.
One of those recipes that you can adjust as you wish to suit your taste.
This was made for a family of 4 adults, and there was still quite a bit left over the next day, which I must say tasted even better.
Its lovely served with creamy mashed potato and veg of your choice, or even serve it with salads of your choice.
I little gravy is also a good idea for pouring over the mash potato.
It was absolutely delicious and I will defiantly be making this one again.
Ingredients for creamy chicken and mushroom pie
- 4 Large chicken breasts
- 3 medium onions (diced in small pieces)
- Approx 400 – 500g mushrooms
- Small amount of oil for frying
- Chicken seasoning (add to suit your taste)
- 2 Packets chicken noodle cup of soup
- Approx. 1.5 cups of frozen mixed veg
- 2 chicken stock cubes
- Large cup of double cream
- Corn flour (you will use a bit to mix with a bit of the cream to thicken the mixture)
- 2 packs of puff pastry sheets. (You should have one sheet in each pack)
- 1 egg beaten (This is to brush on the pastry)
- Boil chicken pieces for about 30 to 40 minutes, until cooked but still in whole pieces.
- Remove chicken off stove, and shred it with a fork, then set it aside.
- In a pan add a little oil and fry the onions until soft
- When the onions are soft you can then add the mushrooms and the frozen mixed veg.
- While the onions, veg and mushrooms are frying you can add bits of water to create a bit of juice (Dont add to much water as you dont want it too watery)
- As the onions, veg and mushrooms are frying, you can add the chicken seasoning, stock cubes (crumble before adding) and the 2 packets of chicken noodle cup of soup.
- Then add the shredded chicken and keep frying all this together so that its all nicely mixed evenly.
- So keep stirring and frying and try to gauge the bits of water to create the density of a thick stew.
- If it has become to watery, remove some of the water, as you will still need to add the double cream.
- Take a little of the double cream and add about a tables spoon of corn flour, then mix till smooth. Then add this mixture to the rest of the double cream.
- Then add the double cream to the mixture in the frying pan and keep giving it the off stir so that its all mixed together nicely.
- Make sure you have a nice thick creamy sauce as you dont want it too watery. (If it does get too watery either remove some of the juice, or thicken a bit with a bit more corn flour mixed with a little bit of water)
- Then turn the pan off and set aside as this is going to be your pie filling)
- Grease a rectangle pan that is oven proof, approx 30 x 20cm and 4 -5 cm deep.
- Lay one of the sheets of puff pastry on the bottom and up the side, and give it a light brush all over with the beaten egg mixture.
- Bake this bottom layer on its own for about 10 minutes, just to make it slightly brown.
- Make sure you keep an eye on the bottom layer of pastry you are browning as it browns quite fast and it only needs to be slightly brown.
- Take this out of the over (dont worry if it has raised up in the middle, as this will subside once you add the mixture)
- Next you add your mixture to the pie base that you have slightly browned.
- Brush all around the edges of the pastry and then lay the other sheet of puff pastry on the top.
- You can make a pattern all around the edges and a few knife holes on top to allow air in.
- The brush the top with more of the beaten egg, as this will give it a nice shiny glow when its baked.
- I baked it on gas mark 5 for about 20 to 30 minutes, however ovens differ so you will need to just keep checking on it until it is nice and golden brown.
- Remember the filling is all already cooked, so you are only cooking the pastry to get it nice and golden in colour.
Maybe some Flapjacks for desert ?
More recipes can be found on the SA2UK recipe page