Chicken and Mushroom Pie Recipe

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Steps

1. Step 1

   Preheat the oven to 200C/400F (fan).

2. Step 2

   Unroll the 3 pastry rolls. Slice one of the pieces of pastry in half lengthways. Attach a cut piece to one of the whole pieces of pastry - so you have a larger piece of pastry that will totally cover the base of the pie dish. Repeat with the other piece of pastry - so you have two large pastry sheets altogether.

3. Step 3

   Line a 26cm (10.2") diameter pie dish with the prepared one-and-a-half rolls of the puff pastry. Trim the edges, leaving a 1-2cm overhang, as the pastry will shrink back slightly.

4. Step 4

   Prick the base of the pastry several times with a fork. Line the pastry with baking parchment so that it completely covers the pastry. I find it easier to scrunch up the parchment first, and then un-scrunch it, so it fits into the shape of the pie dish better.

5. Step 5

   Fill the pie with baking beans (or dried beans or uncooked rice) and place in the oven to 'blind bake' for 10 minutes. This helps to prevent the pie having a soggy bottom.

6. Step 6

   Take out of the oven and put to one side. When cool enough to handle, remove the baking beans and parchment paper.

7. Step 7

   Now start on the filling. Add the oil to the pan and fry the chicken pieces in the oil for 5-6 minutes until sealed. Remove from the pan.

8. Step 8

   Add the butter and onions to the pan and turn down the heat to medium-high. Cook for 3 minutes, until the onions start to soften.

9. Step 9

   Add the salt, pepper, thyme, and flour to the pan and stir until the onions are coated in the flour.

10. Step 10

    Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have no lumps. Add the milk and continue to stir until the sauce starts to bubble and thickens.

11. Step 11

    Add the mushrooms, chicken, bacon, and lemon juice and stir. Turn off the heat (don’t worry, the mushrooms will cook through in the oven).

12. Step 12

    Fill the pie base with the chicken mixture. Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry. Pinch the edges to seal.

13. Step 13

    Trim off any excess pastry (you can use the trimming sot make little pie decorations such as leaves if you like), then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.

14. Step 14

    Place back in the oven (still at 200C/400F (fan)) and cook for 20-25 minutes until golden brown.

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