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Chicken & Mushroom Pie by Zola Nene

90 Minutes
6 Servings
16 Ingredients

Description

When it comes to a wholesome classic, you can’t get much better than a freshly made Chicken & Mushroom Pie. And this incredible recipe by chef Zola Nene is sure to provide the most comfort for friends and family, every time.

Made with wonderfully tender chicken, fragrant herbs and a crisp, buttery pastry. This simple, yet satisfying dish is perfect for any occasion and takes just under two hours to make.

Simply cook and shred the chicken, add fresh vegetables and flavour with thyme, rosemary and garlic, before combining with browned mushrooms and pouring into your ready-rolled puff pastry. Then, heat and eat!

Try this Chicken & Mushroom Pie today. Not in the mood to venture to the shop? Get all the ingredients delivered to you in 60 minutes by shopping on the Checkers Sixty60 app.

 

Directions

1. Place the chicken, onion, carrot, garlic, rosemary, thyme, stock cube and water into a pot, bring to the boil, then simmer for 1 hour or until the chicken is cooked.

2. Remove the chicken from the stock and set aside to cool before shredding, discarding any skin and bones.

3. Strain the stock (you’ll need 600ml stock, top up with water if needed).

4. Reserve the vegetables, remove and discard any stalks from the herbs.

5. In a pan, sauté the mushrooms in olive oil until golden, season to taste, then set aside.

6. Melt butter in a pot, add flour then whisk and cook over low heat for 1 minute. Whisk in the stock from cooking the chicken, then simmer for 10 minutes until thickened. Add the shredded chicken, sautéed mushrooms, veggies and cream and season to taste.

7. Transfer to a pie dish and leave to cool to room temperature.

8. Cover with puff pastry, crimp the edges to seal. Brush with beaten egg, cut slits into the pie for steam to escape, then bake in a preheated 200ºC oven for 20 – 25 minutes, or until the pastry is puffed and golden brown.

Ingredients

  • 1 x Simple Truth Free Range whole chicken
  • 1 large onion; peeled and diced
  • 2 carrots; peeled and diced
  • 2 garlic cloves; peeled and sliced
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 chicken stock cube
  • 1L water
  • 1 tbsp. olive oil
  • 250g mushrooms; sliced
  • 60g butter
  • 4 tbsp. cake flour
  • ¼ cup pouring cream
  • 400g ready-rolled puff pastry
  • 1 egg; beaten
  • Salt and pepper; to taste