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). 2. 1. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. Take it off the heat and set it aside. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. 7. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Shred the chicken meat off the chicken. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. Allow to cool. Add the mustard, turkey and ham, and stir. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. 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. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. Slowly add 1/4 cup milk while stirring. Paul shows youhow easy i. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Add the spinach, parsley, salt and pepper . Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. (You may not need to use all the water.) Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). 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. Remove from the heat and set aside with the chicken and mushrooms. Preheat the oven to gas 7, 220C, fan 200C. Rub in the 65g chilled butter. Add mushrooms to a large bowl. Heat the oil in a sautpan or wide saucepan over a medium low heat. Cook out the flour for 23 minutes, then add the chicken stock to cover. Then pop onto a baking tray and bake for 30 minutes until golden brown. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Winner, winner etc etc! Shred the chicken meat off the chicken. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." 6. 5. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. 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. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Re-roll any trimmings and make decorations. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. As the bacon crips up, it will release the fat. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Fold down the top third and fold up the top third as if folding a letter. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. 5. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. 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). 8. Add the mushrooms, then stir in the soured cream until well combined. Cut a 2cm strip of pastry. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Increase the heat a little and cook, stirring until it has lost its raw look. 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. 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. Melt butter in a frying pan over medium heat. Wipe out the pan. hairybikers.comis a trading name of Hairy Bikers Limited. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Taste for seasoning. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Add flour and stir until chicken is coated in flour. In a large saucepan, heat the olive oil over a medium heat. Return the mushrooms and leeks to the pan and add the chicken stock. 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 Finally, add the tarragon and cream. Method Preheat the oven to 200C/400F/Gas 6. Grate 60g of frozen butter over the bottom two thirds of the dough. 3. Do not wash out the pan. 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). Cook for a few minutes. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! 3. 6. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Place the flour, butter and salt in a food processor. Mix well, then spoon into a pie dish and leave until completely cool. 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. Trim off any excess pastry. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Repeat, adding the remaining frozen butter and folding as before. Rub in the 65g chilled butter. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. 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 Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Add salt and pepper if needed. Other cookbooks by this author. Roll out the pastry on a lightly floured surface to about 5mm thick. Roll the pastry out to remove any seams. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Then add the thyme and continue to cook for 1-2 minutes. It will also use up ham, gravy and a little sherry. Add the leek and spring onions and fry for a further 10 minutes, until softened. 2. 7. Add the mushrooms and continue to fry until the. Stir in mushrooms, ham, green onion, and garlic. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. Sautee until golden brown and they release their juices. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Preheat oven to 400F (200g). Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Method. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. Add the mushrooms, then stir in the soured cream until well combined. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. 4. 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