On the table in under an hour, this creamy chicken and wild mushroom pie is bound to become a firm family favourite. It's a great way to use up any leftover roast chicken and the addition of lemon zest and fresh tarragon brings real depth of flavour to the dish. Once golden, serve with steamed seasonal greens for a delicious weeknight dinner.
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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
930
Ingredients
450 g bought puff pastry
1 large egg, beaten
50 g unsalted butter
350 g wild mushrooms, sliced
3 Tbsp. Madeira
600 ml chicken stock
100 ml double cream
700 g cooked chicken, cut in chunks
2 Tbsp. roughly chopped fresh tarragon
1 tsp. grated lemon rind
Directions
Step 1
On a lightly floured worksurface, roll out the pastry to 3–5mm thick, cut out an oval to fit the top of a 1 litre capacity ovenproof pie dish and put on a baking sheet. Chill for 15min, brush with a little beaten egg, then cook at 200°C (180°C fan oven) mark 6 for 10–12min or until well-risen and golden.
Step 2
Meanwhile, melt the butter in a large frying pan until sizzling, add the mushrooms and cook over a high heat for 2–3min. Put to one side.
Step 3
Add the Madeira and chicken stock to the pan, bring to the boil and bubble for 4–5min, or until reduced by half. Add the cream, bring to the boil and simmer for 1–2min. Put the mushrooms back in the pan, add the chicken and heat gently. Add the tarragon and lemon rind and season with salt and black pepper.
Step 4
Put the mushroom mixture into the warmed pie dish, sit the pastry hat on top and serve.
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
