Creamy Chicken and Mushroom Pie



Serving 6

  • 1 x 375g Carême All Butter Puff Pastry, defrosted
  • 1 egg, lightly beaten, for glazing
  • 2kg whole ‘cooked’ chicken, meat removed from bones and shredded
  • 1 tbsp olive oil
  • 2 celery sticks, chopped
  • 2 brown onions, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 250g field mushrooms
  • ¼ cup plain flour
  • 250ml chicken stock
  • 1 tsp finely grated lemon zest
  • 125ml thickened cream
  • ¼ cup lemon juice
  • Sea salt and freshly ground
  • black pepper
  • ¼ cup chopped flat-leaf parsley
  • 1 tsp dried tarragon
  • 1 tbsp thyme leaves
  • 1 egg yolk beaten with a little milk for glazing
  1. Preheat oven to 200°C fan-forced (220°C non fan).
  2. Add olive oil to the pan over a medium-low heat. Add the celery, onion, garlic and mushrooms stirring to combine, cover and cook for 10 to 15 minutes or until onion is soft.
  3. Add flour, stirring to combine followed by chicken stock and lemon zest. Add cooked chicken to the pan, then bring to a simmer, reduce heat to low, cover and cook for 15 minutes or until mixture thickens.
  4. To finish, add cream, lemon juice and herbs to the mixture, check the seasoning, transfer to the Square Baking Dish and allow to cool completely.
  5. Dust workbench and pastry with flour, roll the pastry an extra 2cm all round.
  6. Place pastry pie filling over baking dish, tuck in the sides and crimp.  Cut a vent from the centre of the pastry, then score with a sharp knife, brush with egg glaze. Place on a baking tray, bake in preheated oven for 15 minutes then reduce temperature to 180°C fan-forced (200°C non fan) and continue to bake for a further 15 minutes or until pastry is crisp and golden.

Square Baking Dish



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