Best 9 Lynseys Chunky Chicken And Mushroom Pie Recipes

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat oven to 400 degrees. Grease a round pie dish. Gently pat one sheet of puff pastry into the greased pie dish. Set aside.
• Prepare the homemade cream of chicken by melting 6 tablespoons butter in a medium sauce pan over medium-high heat. Stir in the flour for 1 minute. Gradually whisk in broth and milk. Stir in salt, pepper, and garlic powder. Once thickened and smooth, remove from heat.
• In a large skillet melt the 2 tablespoons of butter. Stir in mushrooms and minced garlic for 2-3 minutes til garlic is fragrant and mushrooms begin to brown.
• Stir in chicken and bacon for 1 minute, then stir in cream of chicken and cheddar cheese.
• Transfer mushroom and chicken mixture to your pie dish. Cover with remaining sheet of puff pastry (it doesn't have to cover all the edge of the pie dish, just line up the corners with the corners of the bottom puff pastry sheet).
• Brush whisked egg all over the top crust.
• Bake on bottom rack for 25 minutes til crust is puffed and golden brown. Cool slightly before serving.

CHICKEN AND MUSHROOM PIE RECIPE

Steps:

• Preheat the oven to 200°C (400°F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
• Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
• Stir in the chicken, simmer for 5 mins, add the cream and season.
• Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.
• Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash and minted peas.

CREAMY CHICKEN AND MUSHROOM PIES

Steps:

• For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
• Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
• Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
• Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
• When ready to serve, toss the lettuce and chives into the dressing.

CREAMY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
• Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
• Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
• Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

LYNSEY'S CHUNKY CHICKEN AND MUSHROOM PIE

Steps:

• First heat the oil in a frying pan.
• Add the chicken, cut into bite size but still chunky, pieces.
• Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
• Add the garlic, stir for 1 minute then turn out the heat.
• In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
• Continue to stir for 3 minutes over a fairly low heat.
• Mix together the stock and milk.
• Pour this gradually onto the flour, whisking all the time to avoid lumps.
• Allow to cook over a low heat for around 5 minutes, whisking frequently.
• Add the parsley, season with salt and nutmeg.
• If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
• It should just coat the back of a spoon.
• Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
• Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
• Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
• I like to serve this with steamed broccoli and buttered jersey new potatoes.

CHICKEN AND MUSHROOM PIE

Steps:

• Place the Flour, Salt and Butter in the bowl of your food processor. Blend until it resemble thin sand or crumbs. Add the cold water and pulse until the dough starts to come together. (see note 1 to do without a food processor)
• Transfer onto a lightly floured surface and assemble the dough in a ball. Cover with wrap and gently press on the dough to flatten it (this will help the pastry to chill more uniformly). Place in the fridge to chill.
• Cut the Chicken Thighs in small pieces.Pour the Olive Oil in a large deep pan. Add the cut chicken thighs with the salt and garlic powder (or crushed garlic). Cook over medium heat. When the chicken pieces start to turn white, cover with the chicken stock and leave to simmer for 5 minutes.
• In the meantime, peal and slice the small white mushrooms then add them to the pan.
• In a separate bowl, whisk together the heavy cream, cornstarch and curry powder. Pour over the chicken and mushrooms with the dried thyme flakes. Whisk well and leave to simmer on medium heat for 10 to 15 minutes.
• When the filling starts to thicken, taste and adjust the salt and spices if required. Add the black pepper powder, stir then remove from the heat and leave to cool down for 10 to 15 minutes.
• Preheat the oven on 350°F.
• Take the shortcrust pastry out of the fridge. Cut it in two pieces, one about 2/3 of the dough and the other about 1/3 of the dough.Lightly flour your work surface and both sides of the dough. Using a rolling pin, roll into a large thin circle. Place in a deep pie pan.
• Optional: sprinkle the thin semolina on the bottom of the pastry dough. This will help to absorb the juices of the filling and avoid for the bottom of the pie to be soaked.
• Pour the Chicken and Mushroom Filling over the Pastry in the pie pan.
• Roll the second piece of pastry dough and place over the pie filling. Gently fold the first pastry dough over the edges of the pastry lid to seal the pie. Use any leftover pastry to decorate your pie if desired. With a sharp knife, cut a small cross in the middle of the pastry to allow for any steam to come out of the pie while it bakes.
• Whisk the Egg and brush it over the pie pastry.Bake for 30 to 35 minutes or until the pastry is golden-brown.Leave to cool down for 10 to 15 minutes before serving.

CHICKEN AND MUSHROOM PIE

Steps:

• Pre heat oven 200c 400f.
• Boil the potatoes for 10 minutes.
• Meanwhile heat the oil in a non stick fry pan and fry the onion and mushrooms untill soft then add the chicken and tarragon stir well and sprinkle the flour on and cook for an other two minutes.
• Stir in the stock and the milk gradually and stir until the sauce thickens and set aside.
• add the beans to the potatoes and cook for five minutes, drain and mash together with the butter season with salt and pepper to your taste.
• Put the chicken mixture in a greased dish and top with the mash.
• Fluff up and bake for 20/30 minutes until brown and crispy.

CHEAT'S CHICKEN AND MUSHROOM PIE

Steps:

• Pre-heat the oven to 220°C.
• Fry the lardons (without oil, the lardons provide the fat).
• Move the lardons to one side.
• Add the chopped shallot and crushed garlic, warm through until the shallot is soft.
• Put the puff pastry in the oven.
• Add the chicken, pepper and thyme to the frying pan, cook on medium heat for 2 minutes.
• Add the white mushrooms, cook on medium heat for 2 minutes.
• Add the wild mushrooms, cook on low heat for 8-10 minutes.
• While the chicken is cooking, make the white sauce with chicken stock added.
• Add the peas and white sauce to the chicken, heat gently for 2-4 minutes to mix thoroughly.
• Serve the chicken and shrooms with the puff pastry lid placed on top.

ARTICHOKE MUSHROOM PIE

Steps:

• Remove pie shells from freezer; turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes; press gently to flatten.
• In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan.
• In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
• Place flattened shell on top, turn under and crimp edges; cut slits in the top.
• Bake at 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.