Recipe: Chicken & Mushroom Pot Pies

Tuesday, 12 November 2024 08:00

These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

INGREDIENTS

500ml (171⁄2fl oz) chicken stock 5 black peppercorns 4 thyme sprigs 2 bay leaves
750g (26oz) chicken thigh fillets
2 tbsp olive oil 200g (7oz) baby chestnut mushrooms, halved
2 banana shallots, finely diced
2 garlic cloves, finely chopped
150g (5oz) chargrilled artichoke hearts, quartered
50g (1.75oz) unsalted butter
50g (1.75oz) plain flour, plus extra to dust 1 tsp Dijon mustard
1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml (31⁄2fl oz) crème fraîche
1 tbsp sherry vinegar 500g (171⁄2oz) packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt

METHOD

1 Put the chicken stock, peppercorns, thyme and bay leaves in a medium saucepan and bring to a simmer over a high heat. Add the chicken, reduce the heat to a gentle simmer and cook for 15 to 20 mins or until tender.

2 Meanwhile, heat the olive oil in a frying pan over a medium-high heat, add the mushrooms and cook for 2 mins. Add the shallots and garlic, cook and stir for 3 to 4 mins or until softened. Then stir in the artichokes and set aside.

3 Remove the chicken thighs from the stock and set aside on a plate. Strain and reserve the stock. Leave both to cool slightly. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2 mins. Then gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens (around 10 mins). Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix.

4 Cut the cooked chicken into bite-size pieces and fold into the sauce with the mushrooms. Season with salt and pepper, then leave to cool. Divide the filling between 4 individual pie dishes and put in the fridge.

5 Roll out the pastry on a lightly floured surface to 5mm thick. Cut out 4 circles 2cm wider than your pie dishes. Brush the edges with egg, then lay, egg-wash edge down, over each pie dish. Lightly press at the edges to seal. Brush the tops with egg wash and rest in the fridge for 20 mins.

6 Heat the oven to 200°C/180°C Fan/Gas 6. Cut slits in the top of each pastry lid to let the steam escape, then bake the pies for 30 mins or until the pastry is crisp and deep golden brown. Leave to stand before serving, it works well with a green veg and mash.

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Recipe: Chicken & Mushroom Pot Pies

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