Dinner · 90 min · british

Chicken and Mushroom Pie

A British dinner built around chicken thighs and mushrooms — on the table in 90 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 12 oz Mushrooms
• 2 Leeks
• 4 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Chicken stock
• 0.5 cup Heavy cream
• 1 lb Puff pastry
• 1 Egg

Steps

1. Poach the chicken thighs in the stock for 20 minutes until cooked through, then shred. Reserve the stock — it’s now liquid gold.
2. Sear the mushrooms hard in butter until browned, then soften the sliced leeks. Dust with flour, cook 1 minute, and whisk in the reserved stock until thick.
3. Stir in the cream and shredded chicken. Cool the filling completely — hot filling ruins pastry.
4. Fill a pie dish, top with puff pastry, crimp, vent, and egg-wash.
5. Bake at 400°F for 30 minutes until puffed and golden. Serve with peas and mash; this is the pie that wins pub arguments about the best pie.

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