How to Make Chicken and Mushroom Pies

Although chicken and mushroom pies can be made on a grander scale to serve the entire family, this page focuses on making individual chicken and mushroom pies. The pies can either be consumed alone as a between meals snack or light lunch, or served with a choice of vegetables as part of a more substantial meal. The pies are also ideal for taking on a picnic and can be transported in a vacuum pie flask to keep them warm, or eaten cold. Whichever way you choose to serve them, the chicken and mushroom pies described here will provide a truly delicious and satisfying eating experience.

Per individual chicken and mushroom pie, you will require the following ingredients:

• 1 small chicken breast fillet, chopped in to ½” cubes
• 1 medium closed cup mushroom, chopped in to ½” cubes
• 3 oz puff pastry
• Fresh chicken stock
• 2 basil leaves
• 2 tsp olive oil
• Salt and freshly ground black pepper
• Beaten egg for glazing

It is important in the first instance to cook the chicken and mushroom pieces before using the combination to fill the pie.

Firstly, the olive oil should be put in to a saucepan and gently heated. The chicken pieces should then be added and quickly sealed until they are completely opaque. The mushroom pieces can then be added to the chicken and enough heated chicken stock poured in to completely cover the solids. The liquid should be brought to a simmer and the chicken and mushroom cooked in this way for twenty to twenty-five minutes.

The pan should at this stage be removed from the heat, covered and its contents left to cool for at least half an hour.

When the chicken and mushroom has cooled, the oven should be put on to preheat to 400F/200C/Gas Mark 6 while the pies are assembled.

Three quarters of the pastry in each case should be rolled out on a floured surface that it is large enough to fill a 5" pyrex bowl. The bowl should be greased with a little butter before the pastry is formed inside and the chicken and mushroom added. The roughly torn basil leaves should be scattered in with the mix. Note that enough stock should also be added to fill the dish around 2/3 of the way up the side. The remaining pastry should then be rolled out to form the lid, added on top and the edges carefully crimped as shown.

The pies should be glazed with some beaten egg before a small cut is made in the top centre, to allow steam to escape during cooking. The pies should then be sat on a baking tray and placed in the oven for thirty to thirty-five minutes.

When the pies are removed from the oven, setting them aside to cool slightly before attempting to remove them from the cooking dish will make the process much easier. A minimum of fifteen minutes should be allowed in this respect. They should then be loosened all the way around the edges of the dish with a blunt edged knife and carefully tipped out on to a plate.