Chicken & Mushroom Puff Pie
A burnished, sky-high puff lid that shatters under the spoon, releasing billowing steam and a glossy cream sauce tangled with thyme-flecked chicken and deeply caramelised mushrooms.
Ingredients
Serves 6- 700 gchicken thighs, boneless and chopped
- 400 mlchicken stock
- 30 gplain flour
- 300 gchestnut mushrooms, sliced
- Salt & black pepper, to taste
- 1shallot, finely chopped
- 2garlic cloves, crushed
- 1 tspthyme leaves
- 100 mldouble cream
- 40 gunsalted butter
- 1 tspDijon mustard
- 1egg, beaten (for glaze)
- 1 tbspolive oil
- 320 gready-rolled puff pastry
- 15 gchives, finely snipped
- 450 gbuttered peas and greens (optional)
Method
- Heat the oven to 200°C (fan 180°C). Warm the olive oil and half the butter in a wide stainless or cast-iron frying pan over medium-high heat. Pat the chicken dry, season generously with salt and pepper.
- Brown the chicken in two batches, 2–3 minutes a side, until deeply golden but not cooked through. Don't crowd the pan; all at once and the chicken steams in its own juices instead of building those sticky brown bits in the base. Lift out onto a plate.
- Drop the remaining butter into the pan, then add the shallot and mushrooms. Fry for 6–8 minutes until the mushrooms have squeaked out their liquid, the pan is dry again and everything is glossy and caramelised.
- Stir in the garlic and thyme and cook for just 30 seconds, until fragrant and pale gold.
- Scatter in the flour and stir for a minute to cook out the raw, pasty edge. Pour in the hot chicken stock a splash at a time, whisking and scraping up the fond from the base, until you have a smooth, glossy sauce. Stir through the cream and Dijon, then return the chicken and any resting juices.
- Simmer gently for 3–4 minutes until the sauce thickly coats the back of a spoon and clings to the chicken. Tip into a 20cm pie dish and leave to cool for 10 minutes; a warm filling sogs the pastry from underneath.
- Lay the puff pastry over the top, trim the overhang and press the edges to seal; crimp with a fork if you fancy. Brush all over with beaten egg and slash a small vent in the centre so the steam has somewhere to go.
- Bake for 25–30 minutes until the pastry is puffed, deeply bronzed and shatteringly crisp, with the filling bubbling at the seams. Rest for 5–10 minutes so the sauce settles.
- Take the pie to the table whole, finish with black pepper and the snipped chives, and serve with the optional buttered peas and greens if using.
Per serving
- kcal
- 540
- protein
- 31.1g
- fibre
- 1.7g
- carbs
- 26.8g
- fat
- 34.1g
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