Chicken and Mushroom Pie
Chicken and Mushroom Pie
Ingredients
For the Stock
- 120 g carrot, chopped
- 120 g leek, chopped
- 150 g onion, chopped
- 200 g shiitake mushrooms
- 1 sprig thyme
- 3 sprigs parsley
- 1 bay leaf
- 1.5 L water
- 500 g chicken thighs, boneless, skinless
For the Filling
- 500 g oyster mushrooms
- 80 g butter
- 200 g shallots, chopped
- 50 g plain flour
- 15 g wholegrain mustard
- 5 g tarragon, chopped
- 5 g parsley, chopped
- to taste salt
- to taste pepper
For Assembly
- 500 g puff pastry
- 20 g egg yolk
- as needed cooking spray
Instructions
- 1
Add the chopped carrot, leek, and onion to 1.5 liters of water in a large pan. Add the shiitake mushrooms, thyme, parsley, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min
- 2
Reduce heat and simmer the stock for 20 minutes.
⏱️ 20 min
- 3
Add the boneless, skinless chicken thighs to the simmering stock and poach until cooked through.
⏱️ 10 min
- 4
Remove the cooked chicken and the shiitake mushrooms from the pan and set them aside. Strain the stock and reserve 800 ml for later use.
⏱️ 5 min
- 5
Grill the oyster mushrooms on a grill or barbecue until well charred. Once cooked, pull the oyster mushrooms into strands. Shred the cooked chicken into strands. Finely chop the reserved shiitake mushrooms.
⏱️ 10 min
- 6
Return a large pan to a medium heat. Melt the butter and add the chopped shallots. Cook for 5 minutes until soft and translucent.
⏱️ 5 min
- 7
Sprinkle in the plain flour and cook for 1-2 minutes, stirring continuously. Add the finely chopped shiitake mushrooms.
⏱️ 2 min
- 8
Gradually add 800 ml of the reserved chicken and mushroom stock, slowly ladle by ladle, stirring as you go, until the mixture is smooth and thickened. Season with wholegrain mustard, salt, and pepper to taste.
⏱️ 5 min
- 9
Simmer gently for about 5 minutes until the mixture has thickened. Then, add the shredded chicken and oyster mushrooms. Finally, stir through the chopped tarragon and parsley.
⏱️ 5 min
- 10
Preheat the oven to 180°C. Roll out the puff pastry. Grease your pie dish or individual molds with cooking spray.
⏱️ 5 min•🌡️ 180
- 11
Place a measured sheet of puff pastry into the mold and gently unfold, pressing it firmly into the edges. Spoon the chicken filling into the mold, filling it almost to the top.
⏱️ 5 min
- 12
Brush the edges of the base pastry with some of the egg yolk. Lay a pastry lid over the top of the filling, seal the edges, and trim any excess pastry. Cut small slits or poke a small hole in the top to allow steam to escape.
⏱️ 5 min
- 13
Brush the entire top of the pastry with the remaining egg yolk. Bake in the preheated oven for 20 minutes, or until the pastry is golden brown.
⏱️ 20 min•🌡️ 180
Kitchen Tools
Chicken and Mushroom Pie
For the Stock
- 120 g carrot, chopped
- 120 g leek, chopped
- 150 g onion, chopped
- 200 g shiitake mushrooms
- 1 sprig thyme
- 3 sprigs parsley
- 1 bay leaf
- 1.5 L water
- 500 g chicken thighs, boneless, skinless
For the Filling
- 500 g oyster mushrooms
- 80 g butter
- 200 g shallots, chopped
- 50 g plain flour
- 15 g wholegrain mustard
- 5 g tarragon, chopped
- 5 g parsley, chopped
- to taste salt
- to taste pepper
For Assembly
- 500 g puff pastry
- 20 g egg yolk
- as needed cooking spray
Instructions
- 1
Add the chopped carrot, leek, and onion to 1.5 liters of water in a large pan. Add the shiitake mushrooms, thyme, parsley, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min - 2
Reduce heat and simmer the stock for 20 minutes.
⏱️ 20 min - 3
Add the boneless, skinless chicken thighs to the simmering stock and poach until cooked through.
⏱️ 10 min - 4
Remove the cooked chicken and the shiitake mushrooms from the pan and set them aside. Strain the stock and reserve 800 ml for later use.
⏱️ 5 min - 5
Grill the oyster mushrooms on a grill or barbecue until well charred. Once cooked, pull the oyster mushrooms into strands. Shred the cooked chicken into strands. Finely chop the reserved shiitake mushrooms.
⏱️ 10 min - 6
Return a large pan to a medium heat. Melt the butter and add the chopped shallots. Cook for 5 minutes until soft and translucent.
⏱️ 5 min - 7
Sprinkle in the plain flour and cook for 1-2 minutes, stirring continuously. Add the finely chopped shiitake mushrooms.
⏱️ 2 min - 8
Gradually add 800 ml of the reserved chicken and mushroom stock, slowly ladle by ladle, stirring as you go, until the mixture is smooth and thickened. Season with wholegrain mustard, salt, and pepper to taste.
⏱️ 5 min - 9
Simmer gently for about 5 minutes until the mixture has thickened. Then, add the shredded chicken and oyster mushrooms. Finally, stir through the chopped tarragon and parsley.
⏱️ 5 min - 10
Preheat the oven to 180°C. Roll out the puff pastry. Grease your pie dish or individual molds with cooking spray.
⏱️ 5 min•🌡️ 180 - 11
Place a measured sheet of puff pastry into the mold and gently unfold, pressing it firmly into the edges. Spoon the chicken filling into the mold, filling it almost to the top.
⏱️ 5 min - 12
Brush the edges of the base pastry with some of the egg yolk. Lay a pastry lid over the top of the filling, seal the edges, and trim any excess pastry. Cut small slits or poke a small hole in the top to allow steam to escape.
⏱️ 5 min - 13
Brush the entire top of the pastry with the remaining egg yolk. Bake in the preheated oven for 20 minutes, or until the pastry is golden brown.
⏱️ 20 min•🌡️ 180