Unveiling the Secret: How to Make Chicken and Mushroom Pie with Shortcrust Pastry Like a Pro

Craving a hearty, comforting meal that’s both delicious and satisfying? Look no further than a classic chicken and mushroom pie with shortcrust pastry. This timeless dish is a true crowd-pleaser, perfect for a family dinner, a potluck, or a cozy night in. In this blog post, we’ll walk you through the process of making this delectable pie from scratch, sharing tips and tricks along the way.

The Allure of Chicken and Mushroom Pie

The beauty of chicken and mushroom pie lies in its simplicity and versatility. The rich, savory filling of tender chicken and earthy mushrooms is perfectly complemented by the buttery, flaky shortcrust pastry. Whether you prefer a classic gravy or a creamy sauce, the possibilities for customization are endless.

Gather Your Ingredients

Before you embark on your pie-making journey, ensure you have all the necessary ingredients:

For the Shortcrust Pastry:

• 225g plain flour
• 100g unsalted butter, chilled and cubed
• 1 tsp salt
• 4-5 tbsp cold water

For the Filling:

• 4 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 450g chicken breasts, diced
• 300g mixed mushrooms, sliced
• 1 tbsp plain flour
• 1 tsp dried thyme
• 250ml chicken stock
• 100ml double cream
• Salt and black pepper to taste

Optional Extras:

• 1 tbsp chopped fresh parsley
• 1 egg, beaten, for glazing

Mastering the Shortcrust Pastry

The foundation of a great pie lies in a perfect shortcrust pastry. Here’s how to make it:

1. Combine Dry Ingredients: In a large bowl, mix together the flour and salt.
2. Cut in the Butter: Add the chilled cubed butter to the flour mixture and use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
3. Add Water Gradually: Slowly drizzle in the cold water, mixing with a knife or fork until the dough comes together. Be careful not to overwork the dough.
4. Chill the Dough: Shape the dough into a disc, wrap it in cling film, and chill it in the refrigerator for at least 30 minutes.

Crafting the Filling

While the pastry chills, let’s prepare the mouthwatering filling:

1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Brown the Chicken: Add the diced chicken breasts to the skillet and cook until browned on all sides.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until softened and slightly browned.
4. Add the Flour and Thyme: Stir in the plain flour and dried thyme, cooking for 1 minute to create a roux.
5. Pour in the Chicken Stock and Cream: Slowly pour in the chicken stock, stirring constantly to create a smooth sauce. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
6. Season and Adjust: Season the filling with salt and black pepper to taste. Add any additional seasonings or herbs you prefer.

Assembling the Pie

Now comes the fun part – bringing everything together:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Roll Out the Pastry: Remove the chilled pastry from the refrigerator and roll it out on a lightly floured surface to a thickness of about 3mm.
3. Line the Pie Dish: Gently transfer the rolled-out pastry into a pie dish, pressing it into the base and sides. Trim any excess pastry.
4. Fill the Crust: Pour the prepared chicken and mushroom filling into the pastry-lined pie dish.
5. Top with Pastry: Roll out the remaining pastry and cut it into strips or decorative shapes. Arrange these on top of the filling to create a lattice crust or a simple cover.
6. Glaze and Bake: Brush the top of the pastry with the beaten egg to give it a golden sheen. Bake the pie for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.

Rest and Serve

After baking, allow the pie to rest for 10-15 minutes before serving. This will allow the filling to set and the pastry to cool slightly.

A Feast for the Senses

Serve your homemade chicken and mushroom pie with a side of your favorite vegetables, a green salad, or mashed potatoes. Enjoy the warm, comforting flavors of this classic dish.

Questions You May Have

Q: Can I use frozen chicken for the pie filling?

A: Yes, you can use frozen chicken. Thaw it completely before dicing and adding it to the filling.

Q: Can I substitute the chicken stock for another broth?

A: Yes, you can use vegetable broth or beef broth instead of chicken stock.

Q: What are some other fillings I can use for this pie?

A: You can experiment with different fillings, such as beef and onion, sausage and apple, or vegetable medley.

Q: Can I make the pie ahead of time?

A: You can assemble the pie and refrigerate it overnight. Bake it the next day, adding a few minutes to the baking time.

Q: How do I store leftover pie?

A: Store leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.