Chicken and mushroom pie with a puff pastry lid
Recipe for an upside-down chicken and mushroom pie with a puff pastry lid.
Servings 4 servings
Calories 785kcal
Ingredients
- 150 g bacon, diced
- 200 g mushrooms, finely diced
- 1 onion, roughly chopped
- 4 cloves garlic, finely chopped
- 3 sticks celery, thinly sliced
- 150 g carrots, finely diced
- 2 tbsp fresh thyme, or 1 tsp dried
- 25 g butter
- 500 g cooked chicken, shredded
- 2 tbsp plain flour
- 250 ml stock chicken or vegetable
- 150 ml cream e.g. whipping cream (38% fat)
- 1 roll ready-rolled puff pastry
- Salt and pepper
- 1 egg, beaten, for glazing
Instructions
- Fry the bacon in a saucepan or frying pan until lightly golden.
- Add the mushrooms and fry them until they have released all their liquid and it has cooked off.Add a splash of oil if needed.
- Add the onion, carrots, celery, garlic and thyme and fry for 3-4 minutes.
- Add the butter and let it melt, then stir in the chicken and the flour.
- Heat through for about a minute, then add the stock and cream.Season to taste with salt and pepper and leave to simmer gently for 5-8 minutes, until the sauce thickens slightly.
- Pour the mixture into an ovenproof dish.If you have cooked it in an ovenproof frying pan, you can simply leave the filling in the pan and bake the pie in that.
- Cut the puff pastry into smaller pieces, - squares, triangles or whatever shape you prefer, - and arrange them on top of the filling.
- Brush the pastry with the beaten egg and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for about 20-25 minutes.
- Let the pie rest for just under 10 minutes before serving.Serve with a good, hearty salad and some freshly baked bread, if you like.
Nutrition
Calories: 785kcal | Carbohydrates: 43g | Protein: 44g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 195mg | Sodium: 1004mg | Potassium: 1115mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7504IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 4mg