Chicken and Mushroom Puff Pastry Pie |

Description

Tender thyme roasted chicken, buttery mushrooms and a creamy homemade gravy tucked beneath golden puff pastry.

This Pie brings together shredded roast chicken, tender button mushrooms, spring onions and a smooth velouté sauce, all wrapped in flaky pastry. It’s a lovely way to turn a few everyday ingredients, or even leftover roast chicken, into a satisfying homemade meal.

Ingredients

Units Scale

Roasted chicken

8 chicken thighs, skin on
3 sprigs fresh thyme
Salt and black pepper, to taste
Garlic and herb seasoning, to taste

Creamy mushrooms

2 tbsp butter
4 spring onions, chopped, including the green parts
2 tsp minced garlic
3 1/2 to 4 cups - 250 g button mushrooms, sliced
A squeeze of fresh lemon juice
A pinch of dried sweet basil
A pinch of salt
1/4 tsp white pepper
1/4 cup fresh cream

Velouté sauce

3 tbsp butter
1/3 cup all-purpose flour
2 cups chicken broth or stock
Black pepper, to taste

Assembling the pie

1 roll (400 g) store-bought puff pastry, thawed
1 large egg, beaten, for the egg wash
Cooking spray, for greasing the baking dish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Season the 8 skin-on chicken thighs with the 3 sprigs of thyme, salt, black pepper, and garlic-and-herb seasoning. Arrange them in an oven-safe dish and bake for approximately 40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). If the thighs are particularly large, they may need a little longer.
Let the chicken rest until it’s cool enough to handle. Remove the skin and bones, then shred the meat. Using two forks. Place the shredded chicken in a large bowl. If you’re using leftover roast chicken, simply shred enough cooked chicken to replace the thighs.
Melt 2 tbsp butter in a large frying pan over medium heat. Add the 4 chopped spring onions and cook until they’re beginning to soften, about 2 to 3 minutes.
Stir in 2 tsp minced garlic and cook for about 30 seconds, just until fragrant. Add the 250 g sliced button mushrooms, a squeeze of lemon juice, a pinch of dried sweet basil, a pinch of salt and 1/4 tsp white pepper.
Cook the mushrooms for approximately 6 to 10 minutes, stirring occasionally, until they’re tender and their released liquid has evaporated. Don’t rush this step, or the extra moisture could leave you with a watery pie filling.
Pour in 1/4 cup fresh cream and stir until the mushrooms are coated and the cream is warmed through. Transfer the mushroom mixture to the bowl with the shredded chicken and mix gently.
To make the velouté sauce, melt 3 tbsp butter in a medium saucepan over medium heat. Add 1/3 cup all purpose flour and stir continuously for about 2 minutes to cook the flour. The mixture will form a thick paste called a roux. It might look lumpy at first, but that’s perfectly normal.
Gradually whisk in the 2 cups of chicken broth or stock, adding a little at a time and whisking well between additions to help prevent lumps. Continue stirring until the sauce thickens and coats the back of a spoon. Season with black pepper to taste. You generally won’t need extra salt if your stock is already salty.
Remove the velouté sauce from the heat. Measure out approximately 2/3 of the sauce and stir it into the chicken and mushroom mixture. Keep the remaining 1/3 for serving as gravy. Allow the filling to cool until it’s no longer steaming before assembling the pie. It doesn’t need to be completely cold, but it shouldn’t be piping hot.
Lightly grease a medium-sized ovenproof pie dish with cooking spray. Divide the thawed 400 g puff pastry into two equal portions. On a lightly floured surface, roll out the first portion to fit the base and sides of the dish. Gently press the pastry into place without stretching it.
Spoon the cooled chicken, mushroom and velouté filling into the pastry shell, spreading it evenly. Leave a small border around the edge so you can seal the pastry lid properly.
Roll out the second portion of puff pastry to cover the filling. Lay it over the top, trim any excess pastry and press the edges together with a fork to seal. Cut a small slit or two in the centre to let steam escape during baking.
Brush the pastry lid with the beaten egg, taking care not to let too much egg wash run down the sides, as this can interfere with the pastry rising.
Bake at 350⁰F (180⁰C) for approximately 23 minutes, or according to the instructions on your pastry packaging, until the pastry is puffed and golden brown. I used Woolworths butter puff pastry, which baked beautifully in about 23 minutes. If the filling was chilled before baking, allow extra time to ensure it heats through properly.
While the pie bakes, gently reheat the reserved velouté sauce in a saucepan over low heat. Add a little boiling water, a tablespoon at a time, whisking until it reaches a smooth gravy consistency. Add more only as needed.

Notes

Prepared, tried, and tested by Gail