recipes for every season

Creamy Chicken and Mushroom Pie

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Serves 6 · Medium · 1 hour 20 minutes

Ingredients

650g boneless skinless chicken thighs, cubed
2 tbsp olive oil
300g chestnut mushrooms, sliced
40g butter
1 onion, finely diced
2 garlic cloves, crushed
40g plain flour
300ml chicken stock
150ml double cream
1 tbsp fresh tarragon, chopped
1 tsp Dijon mustard
1 tsp lemon juice
1 x 320g sheet ready-rolled puff pastry
1 egg, beaten
Salt and black pepper

Method

1. Heat 1 tablespoon of oil in a wide pan over high heat. Brown the chicken in two batches, then transfer to a plate.
2. Add the remaining oil and mushrooms. Cook 5-6 minutes until golden and their liquid has evaporated.
3. Reduce heat to medium. Melt the butter and cook the onion 6 minutes. Add the garlic and cook 1 minute.
4. Stir in the flour for 1 minute. Gradually add the stock, then the cream, tarragon and Dijon.
5. Return the chicken and mushrooms. Simmer gently 8-10 minutes. Add lemon juice, season, cool 15 minutes.
6. Preheat the oven to 200C fan. Spoon the filling into a 1.5-litre pie dish. Lay over the pastry, trim, crimp, cut a steam hole. Brush with egg.
7. Bake 25-30 minutes until deeply golden and bubbling. Rest 10 minutes before serving.