Nothing screams comfort food more than a humble pie and our chicken and mushroom pie is an absolute fail-safe recipe amongst our cookery team.
It's filled with creamy and decadent leek, chicken, mushroom and thyme, wrapped into a golden and buttery crust.
It's the perfect Sunday recipe to make when the days are shorter and you want a little bit of indulgence in your life.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
830
Ingredients
2 Tbsp. olive oil
1 leek, around 200g, finely sliced
2 garlic cloves, crushed
350 g boneless, skinless chicken thighs, cut into 2.5cm cubes
200 g chestnut mushrooms, sliced
142 ml carton double cream
2 Tbsp. fresh chopped thyme
500 g pack puff pastry
1 medium egg, beaten
Directions
Step 1
Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add the garlic and cook for 1min.
Step 2
Add the chicken and continue to cook for 8-10min. Add the mushrooms and cook for 5min or until all the juices have disappeared.
Step 3
Pour the cream into the pan and bring to the boil. Cook for 5min to make a thick sauce. Add the thyme, then season well with salt and freshly ground black pepper. Tip into a bowl and leave to cool.
Step 4
Roll out the pastry on a floured board until it measures 33x33cm. Cut into four squares.
Step 5
Brush the edges with water and spoon the mixture into the middle of each piece. Bring each corner of the square up into the middle to make a parcel. Crimp each edge to seal, leaving a small hole in the middle. Brush each pie with beaten egg, put on a baking sheet and chill for 20min.
Step 6
Preheat the oven to 200°C (180°C fan) mark 6 and cook for 30–40min.
We've used puff pastry to top our pie with, but you can use shortcrust, suet or hot water pastry instead to your liking.
Add any veg you like, robust vegetables like sliced carrots or small chunks of swede would work particularly well.
Serve with sautéed cabbage on the side for varying textures!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
