Chicken & Mushroom pie
If you preparing one individual pie of 427g you can
get from fat 535cal and whole amount of calories
38% of sodium and 24% of potassium.
Pie filling
- 500g Button mushrooms
- 1/2 left over chicken or roasted chicken
- 10 ml of Olive oil or Butter 10g
- 1 Onion or 1/3 cups of chopped onion
- 1/4 cup fresh parsley
- 1/2 teaspoon of Salt
- 1/2 teaspoon Black Pepper powder
- Minced 3 garlic cloves
- 1 cup of Frozen peas
- 4 tablespoons All purpose flour
- 1/4 teaspoon dried thyme
- 1 or 2 eggs - beaten for Egg wash
- 250g extra mature cheddar cheese
or 1/2 cup heavy wiping cream
Pie crust
- All purpose flour 2 1/2 cups
- Salt 1/2 teaspoon
- Sugar 2 teaspoon
- Cold unsalted Butter 150g
- Ice cold water 90ml or 6 table spoons
Instructions for pie crust
1. Take bowl of 2 1/2 cups of flour and add 1/2 teaspoon of salt with 2 teaspoon of sugar pulse them until combine. You can use food processor for mix them better.
2. Take your cold unsalted butter and dice into pieces and transfer into the food processor.
3. Then pulse them until it coverts into coarse crumbs form.
4. Then add 6 tablespoons of ice water and pulse them until small balls form.
Make sure not to add over amount of iced water and over pulsing after adding iced water. If you add too much water it will cause dough get too much sticky. So 6 tablespoons of ice water is enough.
5. Then transfer the dough from food processor to the clean surface and pull it together and make 2 equal flatten disks.
6. Take each flatten disks and wrap by using sheet of plastic wrap and put in the refrigerator.
Instructions for Pie filling
1.First shred the chicken in to bite size pieces and keep aside.
2. Then cut the button mushrooms into thin slices and keep aside.
3. Then chop your onion into thin pieces and set aside.
4. Now take your 3 garlic cloves and mince it to thin slices.
5. To prepare 1/4 cup of fresh parsley prep it.
6. Now keep your pan under low heat and add 10g of Butter or 10ml of olive oil.
7. Once the butter melted add sliced onion, minced garlic cloves and mix it keep it 2 minutes.
8. After 2 minutes add sliced mushrooms and mix it for 5 minutes until mushrooms are softened.
9. After 5 minutes add 3 tablespoons of all purpose flour and stir for 2 minutes until convert into gold colour.
10. Then add 250g extra mature cheddar cheese mix until the mixture become gravy consistency.
11. Now add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and mix well.
12. Then add shredded chicken , 1/4th cup of chopped parsley and 1 cup of frozen peas and mix well each other until the full of mixture combines well. Turn off the heat and keep aside.
13. Now take your 2 flatten disks from the refrigerator.
14. Take one disk and remove its wrap.
15. Put some flour on your working surface and put the disk for pie crust on it and roll it by using the rolling pin.
16. When you transfer the rolled pie crust disk in to pan first take your rolling pin and dust around it with some flour keep it on the rolled pie crust . Then start loosely wrapping the rolled dough for pie crust around the rolling pin. Now slowly unroll your pie crust right over the pie pan.
17. Then arrange the dough by making edges of the pie crust.
18. Then add the prepared pie filling on the arranged pie crust. Make sure to add all the pie filling on it because it too delicious.
19. Now you only have to prepare top pie crust cover. So take your another flatten disk and unwrap its polythene. Add some flour lightly on your working surface and put your flatten pie crust disk and roll it by using rolling pin until it gets the diameter of 1st flatten disk. As in the 16th step loosely wrap the rolled dough of pie crust around the rolling pin and slowly unroll it over the surface of the chicken mushroom pie filling.
20. After that seal the edges of the top pie crust with the bottom pie crust.
21. Now you need to cut five slits from the center of the pie. These slits must be 2 inches.
22. To make attractive pie you need brush the top surface of the pie from egg wash. Make sure to take beaten egg for this brush work from egg wash and add bit of black pepper on top crust.
23. After completed egg wash transfer the chicken & mushroom pie to 425 degree Fahrenheit or 219 degree Celsius heated oven and bake for 30 to 35 minutes.
24.After 30 - 35 minutes take the baked pie crust out and keep it approximately 15 minutes for cool.
25. Chill with your mushroom & chicken pie crust.😋
Extra information
If you don't have extra mature cheddar cheese you can use chicken stock with heavy wiped cream or you can use 160 ml of milk. If you are using one of three ingredients make sure to prepare the pie filling with gravy and smooth consistency.
If you extra spice you can add 1/4 teaspoon of Nutmeg or 1/4 teaspoon of dried thyme.
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