Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . How To Cook A Chicken And Mushroom Pie - This Morning - YouTube 0:00 / 5:23 How To Cook A Chicken And Mushroom Pie - This Morning This Morning 2.28M subscribers Subscribe 57K views 8 years. Keep the fat in the pan! This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Your email address will not be published. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. 2. Now add the chicken and bacon and stir for 1 minute, then add . Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Shred the chicken meat off the chicken. hairybikers.comis a trading name of Hairy Bikers Limited. Gradually add enough water to form a dough. Melt butter in a frying pan over medium heat. You can even pop it in the freezer to cool quickly. 9. Add salt and pepper if needed. For the filling cut all the chicken into 1.5cm chunks. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Add the mustard, turkey and ham, and stir. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Pull the pastry very gently to open up the lattice, then place over the pie. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. Finally, add the tarragon and cream. Heat the oil in a sautpan or wide saucepan over a medium low heat. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. A roux is used as the basis of many sauces, that need thickening. Pre-heat the oven to 180c. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. Once the chicken filling has cooled spoon the mixture into the pie dish. Press down and crimp the edges with a fork. 3. Meanwhile prep the puff pastry. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Step 5Heat the oven to 200C/180C fan/400F/Gas 6. Add the mushrooms and continue to fry until the chicken is golden-brown. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add oil. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Otherwise, the sauce will bubble up and spill out over the pastry. Method. Season and stir gently to mix then pop into individual pie dishes. Set aside. Add the leek and spring onions and fry for a further 10 minutes, until softened. Method Step 1 For the pastry, mix the flour and salt together. Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Heat the oil in the same pan, then add the flour and whisk for 2 minutes. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. Stir in the curry paste and cook for a minute or two. (You may not need to use all the water.) Cook the onions in the bacon fat until tender and fragrant. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). 2. 7. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Preheat oven to 400F (200g). Set aside to cool. Shaun Rankins cooking exudes effortless self-confidence. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. Chicken pie filling can be frozen for up to three months. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. To make it even mor. Learn about cookies and manage your preferences on our cookie policy page. Paul shows youhow easy i. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Remove the pastry from the fridge. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Add the garlic and mushrooms and cook for 23 minutes, until softened. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! FOOD BUSKER MERCH: https://www.moteefe.com/food-busker-white-logoRECIPE INFO BELOWHeres my how to make a chicken and mushroom pie video, Chicken and mushroom. Brush the tops with the remaining beaten egg. Cook for a few minutes. Now work in just enough cold water to bring the pastry together. Remove the chicken and mushrooms from the pan and set aside. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Roll the pastry out to remove any seams. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. At this stage you can pop the pan into the freezer for 10 minutes to assure the pastry is nicely chilled, and then brush with the egg wash. You can prepare the filling up to 2 days ahead. Step 1Make the filling. Sprinkle the flour over the leeks and stir to mix evenly. Recipe news, updates and special recipes directly to your inbox. Chicken and Mushroom Pie! 2. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. In a large saucepan, heat the olive oil over a medium heat. Read about our approach to external linking. So it's best if the filling is cooled and the pastry is chilled before baking. 5. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Chef Shaun Rankin was brought up eating plate pies. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. To make the pastry, put the flour and salt in a bowl. 3. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Step 1For the pastry, mix the flour and salt together. Remove from the heat and set aside with the chicken and mushrooms. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. You will need to keep 1 litre. Take it off the heat and set it aside. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. This one is no exception, My chicken and mu. Trim off any excess pastry. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Work surface until 3mm thick shortcrust pastry dampen this too about 30 mintues until... 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