Autumn Recipes
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Chicken & Mushroom Pie

This is a firm family favourite. A simple supper. There is nothing fancy about a chicken pie yet it leaves most people I know very satisfied indeed. Of course you can make it in any season but it is wonderful comfort food as the days draw in and the evenings turn cooler. I mostly use left over chicken from a roast but you can of course by fresh chicken and fry it up before adding to the pie. Alternatively you can ditch the chicken and just turn it into a mushroom and parsley pie – but whatever your choice try and use a good home-made chicken broth. This recipe is for a  deep 25 cm pie dish.



For the pastry

350 gr. plain flour

150 gr. butter or lard (I love lard but both are good)

1 egg

Some cold water

Pinch of salt

For the filling

Left over chicken meat – what ever you have. If you don’t have any chicken meat then bulk it out with mushrooms but use a good chicken stock to add flavour.

Mushrooms – as much as you like.

Parsley – at least half a bunch but adjust to your taste.

1 onion.

1 or 2 cloves of garlic.

Some arrow root or plain flour to thicken the sauce.


For the pastry

Begin by preparing the pastry. If you have a food processor put the flour, pinch of salt plus some ground pepper into the bowl. Add either the lard or butter (the latter cut into small cubes) and whisk together until it forms fine bread crumbs. If you don’t have a processor follow the same procedure but rub the tips of your fingers with the flour and fat to create a similar effect.

When your flour and fat mixture resemble breadcrumbs add the egg and a dribble of the cold water in order to bring the ingredients together.

If the pastry is still too wet add some more flour until it comes clean off the sides of the bowl or the kitchen surface when kneading.

If the pastry is still too dry and crumbly add, bit by bit, dribbles of cold water until the pastry reaches a satisfying consistency that you can work with.

Knead into a round and leave it to rest in the fridge for half an hour. When ready cut 3/4 of the dough for the pastry base and blind bake in the oven for 20-30 mins on 180 degrees centigrade.

For the filling

Fry the chopped onion in either some lard or olive oil. When the onion has turned  translucent add the washed and chopped mushrooms. Add the finely chopped or crushed garlic and stir over the mushrooms – you will be rewarded with a wonderful garlic smell! Add any left over chicken meat and sprinkle with the finely chopped parsley. Finally add at least four to five ladles of home-made chicken stock – enough to just cover the ingredients. Thicken the sauce with either some arrow root or plan flour. Add to the base of the pie. Roll out the remaining pastry to form a lid to the pie. Glaze the top with a whisked egg and bake in the oven for a further 30 minutes or until the lid has turned a beautiful golden brown.







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