Hairy Bikers Chicken And Mushroom Pie Recipe

This Hairy Bikers Chicken and Mushroom Pie Recipe is a rich and creamy dish, which uses chicken thighs and chestnut mushrooms. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.

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Hairy Bikers Chicken And Mushroom Pie Recipe Ingredients

For the Creamy Filling:

• 1 tablespoon olive oil
• 25g (2 tbsp) unsalted butter
• 750g skinless, boneless chicken thighs or breasts, cut into bite-sized chunks
• 1 large onion, chopped
• 250g (9 oz) chestnut or cremini mushrooms, sliced
• 2 cloves garlic, crushed
• 50g (1/3 cup) plain flour
• 400ml (1 2/3 cups) chicken stock
• 150ml (2/3 cup) double cream (heavy cream)
• 1 teaspoon dried thyme or a few sprigs of fresh thyme
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper

For the Pastry Topping:

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 1 medium free-range egg, beaten

How To Make Hairy Bikers Chicken And Mushroom Pie Recipe

1. Brown the chicken: Heat olive oil and butter in a large pan over medium-high heat. Season chicken with salt and pepper, then brown in batches. Remove and set aside.
2. Sauté the vegetables: Lower the heat, add onion and cook for 5-7 minutes until softened. Add mushrooms and cook 5 more minutes until browned. Stir in garlic and cook for 1 minute.
3. Make the roux: Sprinkle flour over the vegetables and stir to form a paste. Cook for 1 minute.
4. Build the sauce: Gradually add chicken stock, stirring to avoid lumps. Return chicken to the pan, then add cream and thyme. Simmer on low heat for 20 minutes until chicken is tender and sauce thickened. Stir in parsley and season to taste.
5. Cool the filling: Transfer filling to a 1.5L pie dish and let it cool completely.
6. Assemble the pie: Preheat oven to 200°C (180°C Fan / 400°F). Cover the cooled filling with puff pastry, trim edges, and seal with a fork.
7. Bake until golden: Make slits in the pastry, brush with beaten egg, and bake for 25-30 minutes until golden and bubbling.

Recipe Tips

• Can I use chicken breast instead of thighs? Yes, but thighs tend to be more flavorful and tender.
• How to thicken the sauce: Make sure to cook the flour properly and add stock gradually while stirring.
• Why cool the filling first? Hot filling can melt the pastry before baking, making it soggy.
• Can I make this pie ahead? Yes, prepare the filling and store in the fridge. Add the pastry just before baking.
• What pie dish should I use? A 1.5-litre round or oval dish works best for this recipe.

What To Serve With Chicken And Mushroom Pie

This creamy pie is perfect with classic side dishes like:

• Buttered peas
• Mashed potatoes
• Steamed green beans
• Roasted carrots
• Crisp green salad

How To Store Chicken And Mushroom Pie

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze the cooked pie or just the filling for up to 3 months. Thaw in the fridge and reheat in the oven.

Chicken And Mushroom Pie Nutrition Facts

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 150mg
• Sodium: 680mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use leftover roast chicken?
Yes, just skip the browning step and add it to the sauce before baking.

Can I make it without cream?
You can use crème fraîche or a thick white sauce as a substitute.

What mushrooms work best?
Chestnut or cremini mushrooms add great flavor and texture.

Can I use shortcrust pastry instead?
Yes, shortcrust works well for a firmer, more traditional pie crust.

How do I reheat leftovers?
Reheat in a 180°C oven until hot throughout and the pastry is crisp.

Try More Recipes:

• Hairy Bikers Cheese Potato Pie Recipe
• Hairy Bikers American Meatloaf Recipe
• Hairy Bikers Beef Rendang Recipe