Chicken and Mushroom Pie (The cooked / baked One Pot Pie)

 

Chicken and Mushroom Pie

(The cooked / baked one Pot Pie)

This family favourite is the perfect one pot Pie dinner. Everything is prepared (cooked and baked) in one go , using an iron cast pot with a lid.

 

Served up straight from the oven and placed in the middle of the table – family style dinner. Comfort food is fun to eat and tastes much better in the company of your loved ones.

PS; convenient comfort food / dinner with less washing / cleaning up and more  time to enjoy this very tasty chicken and mushroom  One Pot Pie.

Try out my Chicken and Mushroom Pie and share the fun with your family.

Please find below my recipe with step-by-step instructions.

Have fund and enjoy!

  RECIPE: Good for 4-6 Pax

Preparation time 20 minutes || Cooking / baking time 30-35 minutes

INGREDIENTS

QUANTITY        UNIT         PRODUCE

700                   GR            Chicken breast, no skin, no bones – cut into 2cm equal pieces (cubes)

As needed          Seas salt flakes (Maldon)

As needed          Black pepper from the pepper mill

Some                  Nutmeg ground

Some                  Cloves ground

5                       ML            Lemon juice fresh

40                     GR            Flour plain

30                     ML            Olive oil cooking

 

40                     GR            Onions white, peeled and finely cubed

30                     GR            Carrots, peeled and cut into small cubes

30                     GR            Celery, peeled and cut into small cubes

20                     GR            Leek (green) cut into small cubes

1                       PC            Garlic clove fresh crushed (finely chopped)

40                     GR            Green beans, cleaned and cut into small pieces

50                     GR            Boiled, peeled potatoes cut into small cubes

10                     GR            Parsley (flat) stems finely cut

20                     GR            Spring onions finely cut

250                   GR            Mushrooms bottom cut into 1/6

10                     GR            Marjoram fresh, finely chopped

10                     GR            Mint fresh, finely chopped

10                     GR            Thyme fresh, finely chopped

10                     GR            Rosemary fresh, finely chopped

10                     GR            Parsley flat fresh, finely chopped

1                       PC            Bay leaf

5                       GR            Tomato paste

100                   ML            White wine cooking

350                   ML            Brown stock (beef)

100                   ML            Cream fresh cooking

50                     GR            Parmesan cheese grated

3                       SHEETS   Puff pastry squares cut into halves (triangles)

1                       PC            Egg yolk fresh (egg wash)

MISE EN PLACE | PREPARATION:

-Put cubed chicken breast meat into a bowl. Add sea salt, black pepper, nutmeg and cloves ground. Mix well. Add lemon juice – mix well. Add flour – mix well and dust off.

-Sautéing (caramelised) floured and seasoned chicken breast cubes in hot olive oil (using a heavy duty iron cast pot (see picture)

-When meat is slightly browned (caramelised), add onions, carrots, celery, garlic and parsley (flat) stems). Sautéing till translucent, add tomato paste, keep on sautéing till tomato paste turns brown (keep on stirring), deglaze with white wine, reduce by 2/3, add brown stock (beef), add leek, herbs, bay leaf, mushrooms, green beans and spring onions. Bring to a boil, add potatoes and cream, simmer for approximately 10 minutes (ensure the sauce is thick enough).

-Check if chicken pieces (cubed) are cooked, turn of heat, sprinkle with parmesan cheese, cover pan with puff pastry shjeets (triangles), brush with egg wash and bake in the oven by 185 C for approximately 30-35 minutes (till the pastry is golden brown and crispy on the top)

-Serve immediately (in the pot) family style

REMARKS | COMMENTS | SUGGESTIONS:

-Great family style dinner / served straight up in the pot – “cooked / baked one pot pie”

-Goes well with a glass of red (Cabernet Sauvignon)

 

Enjoy and Bon Appetite

Chef and Guide Dog User – Martin