James Martin's chicken and wild mushroom pie recipe
You can make this chicken pie either with brown or white meat or a combination of both. The same goes for the mushrooms – use either fresh or dried or whatever you can get hold of.
Ingredients
- 375 g ready-rolled all-butter puff pastry
- 1 egg, beaten
- 13.2 oz ready-rolled all-butter puff pastry
- 1 egg, beaten
- 13.2 oz ready-rolled all-butter puff pastry
- 1 egg, beaten
- 1 x 1.5kg (31b 4oz) chicken
- 2 onions, peeled and finely chopped
- 1 bay leaf
- 1 tbsp olive oil
- 75 g butter
- 2 tbsp plain flour
- 350 g wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster)
- 150 ml white wine
- 150 ml double cream
- 4 sprigs of tarragon, leaves only
- 1 pinch salt and black pepper
- 1 x 1.5kg (31b 4oz) chicken
- 2 onions, peeled and finely chopped
- 1 bay leaf
- 1 tbsp olive oil
- 2.6 oz butter
- 2 tbsp plain flour
- 12.3 oz wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster)
- 5.3 fl oz white wine
- 5.3 fl oz double cream
- 4 sprigs of tarragon, leaves only
- 1 pinch salt and black pepper
- 1 x 1.5kg (31b 4oz) chicken
- 2 onions, peeled and finely chopped
- 1 bay leaf
- 1 tbsp olive oil
- 2.6 oz butter
- 2 tbsp plain flour
- 12.3 oz wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster)
- 0.6 cup white wine
- 0.6 cup double cream
- 4 sprigs of tarragon, leaves only
- 1 pinch salt and black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 120 mins
- Serves: 6
Step-by-step
- Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
- Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in a 20x30cm pie dish.
- Preheat the oven to 220C/gas 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about 5 minutes or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further 3-4 minutes.
- Strain the stock, then add to the mushrooms and cook for 1 minute. Pour in the wine and cream, then bring to the boil, reduce the heat and simmer for 5 minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
- Cut out a disc of pastry 2cm (3/4in) wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips. Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and brake for 30-35 minutes or until the pastry is crisp and golden.
- Remove from the oven and allow to cool slightly before serving with the new potatoes and French beans.
Recipes created by James Martin on behalf of The Mushroom Bureau. More recipes can be found at www.moretomushrooms.com
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