Chicken & Mushroom Pie

My hubby occasionally has cravings for chicken pie. He has been getting his pie fix from a bakery near our place. They sell a lot of very good bread and pastries. Since he likes chicken pie, I made him my version of a Chicken and Mushroom Pie. He really liked it and thought it was better than the one from the bakery.

I hope you will like it too.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Chicken & Mushroom Pie Recipe

Yields: 6 pies

INGREDIENTS:

Pie Crust:

400g plain flour

1 tsp baking powder

1 tsp salt

240g cold butter (I used salted butter)

80g whisked eggs (from 2 eggs, balance use for egg wash)

1 tablespoon vinegar

Filling:

600g chicken breast, season with some salt and 2 Tbsp of olive oil

600g button mushroom (sliced)

2 cloves garlic (chopped)

2 big yellow onion (cut into chunks)

5 tbsp Olive oil

2 tsp dried thyme leaves

1 tsp dried parsley

1 tsp dried basil leaves

Black pepper

Salt to taste

50g butter (softened)

2 1/2 Tbsp all purpose flour

250g fresh full cream milk

Egg wash: balance of the above egg (approx. 30g) + 1 tsp water whisked together

Utensil: 6 (10 cm diameter X 4 cm height) round tins

METHOD:

To Make Pie Crust:

Brush the round tins with melted butter or oil.
Sift the flour, baking powder and salt into a large bowl.
Cut the cold butter into cube. Add butter into the flour mixture. Cut in the butter until the mixture resembles coarse crumbs.
Mix eggs and vinegar together in a cup.
Slowly pour the egg mixture to the flour crumbs and mix together just until the dough is combined and handles well. Please do not add all egg mixture at one time. You may not need to use all the whisked egg.
Turn onto a lightly floured surface and knead briefly to form a smooth dough.
Shape the dough into a dish (one or two), and wrap in plastic film. Refrigerate for at least 30 mins.

To Cook The Filling:

Season the chicken breast with some salt and 2 table spoons of olive oil. Heat a non-stick skillet over medium heat. Add chicken breast and all the marinade ingredients. Cook for 3 minutes before turning to other side. Turn the chicken and cook for another 3 minutes or until chicken is cooked. Remove from skillet and set a side to slightly cool. Then use your fingers to pull the meat apart into shreds. Keep aside.
In a saucepan melt the butter and add the flour, stirring with a whisk. Then add milk and stir until well combined. Keep aside.
In a very large skillet, heat the olive oil, add garlic and stir fry till fragrant. Then add in onion, all the dried herbs and stir-fry until onion is soft and aromatic.
Add the mushrooms and cook until become soft then add in shredded chicken. Stir well. Pour in the butter, flour and milk mixer. Simmer for about 1 - 2 minutes. Season with salt and ground black pepper.
Scoop out from the skillet and keep aside.

To Assemble The Pie:

Divide the crust dough into 6 portions.
Roll out each dough into a circle (around ¼ cm high and more than 18cm diameter). Shape the access dough into a ball and roll out into a circle (around 1/4 cm high) and cut with a 10cm round cutter. There was some excess crust dough and I made into biscuit.
Use 18 cm pastry to line round tins with extra hanging out. Slightly press lightly to the shape of the tin used. Cut the excess dough with a scissor.
Fill with chicken & mushroom filling till full. Cover each pie with a 10 cm pastry circle. Press the edges with the back of fork to join them together.
Brush the pies with the egg and water mixture.
Make some holes using a fork or knife to let the steam release when baking.
Bake in a preheated oven to 190 ° C for about 35 to 40 minutes, until the pies are golden on top.
Remove from the oven and allow to cool for 15 minutes before serving.
Pie lasts up to 3 or 4 days if store in the fridge with covered container.

Pie Crust