Chicken and wild mushroom pie

Chicken and wild mushroom pie

How to Cook Pastry
Peter Cassidy

You will need a 1–1.2 litre pie dish.


Quantity Ingredient

For the chicken and poaching liquor

Quantity Ingredient
1 chicken, (about 1.3kg)
1 onion
1 carrot
1 celery stick
2 parsley sprigs
6 black peppercorns
2 bay leaves
freshly ground black pepper

For the pie

Quantity Ingredient
250g Puff pastry
1 small onion
150g wild mushrooms, such as chanterelles or porcini
small handful chives
40g butter
30g plain flour
50ml white wine or marsala
5 tablespoons creme fraiche
1 egg, to glaze


  1. Put the chicken into a large pan, cover with cold water and slowly bring to the boil over a medium to low heat. Halve, peel and slice the onion, peel and slice the carrot, de-string and slice the celery. Add them to the pan with the parsley, peppercorns, bay leaves and some salt. As the water comes to the boil, turn the heat down and cover with a tight-fitting lid. Poach the chicken gently for 1–1¼ hours; it is cooked when the legs feel loose and the juices run clear when a skewer is inserted into the thickest part of the thigh.
  2. While the chicken is poaching, roll out the chilled pastry on a floured surface until 3–4mm thick and about 5cm larger than the pie dish all round. Cut strips from the edge that together will line the lip of the pie dish. Put all the pastry on a baking sheet, cover and chill.
  3. Halve, peel and finely dice the onion. Wipe the mushrooms clean, trimming if necessary, and halve or quarter, depending on size. Finely chop enough chives to give you 1 tbsp.
  4. When the chicken is cooked, let it cool a little in the liquor, then remove it and allow to cool completely. Strain the liquor, discarding the vegetables and herbs, and pour it back into the rinsed out saucepan. Skim off the fat, then reduce to 350–400ml to concentrate the flavour. Set aside for the sauce. Once cold, remove any skin, gristle and bone from the chicken, then break into large bite-sized pieces and set aside.
  5. To make the sauce, melt the butter in a pan over a low heat. Add the onion and sweat for 8–10 minutes, or until soft and transparent. Increase the heat, add the mushrooms and sauté for 5–7 minutes. Lower the heat, add the flour and cook for 3–4 minutes. Remove from the heat and gradually stir in the wine, then about half of the reduced liquor. Return the pan to the heat and stir in the remaining liquor in generous additions. Bring to the boil, stirring, then lower the heat and simmer for 2 minutes. Stir in the chives and crème fraîche, taste and season with salt and pepper. Transfer to a bowl and allow to cool.
  6. Lightly beat the egg with a pinch of salt, then sieve it. Add the chicken to the cold sauce and turn the pieces to coat evenly. Spoon the filling into the pie dish, making sure there is enough filling to support the pastry lid. If not, use a pie funnel. Press the pastry strips onto the rim of the dish and brush with a little beaten egg. Carefully position the pastry lid on top and press the edges gently to join. Trim off the excess.
  7. Cut out leaves from the pastry trimmings. Knock up the pastry with the back of a knife and scallop the edges. Make a hole in the centre of the lid to allow steam to escape and arrange the leaves on top of the pie. Brush the pastry with beaten egg. Stand the dish on a baking sheet and chill for 15–20 minutes. Heat the oven to 200ºC.
  8. Brush the pie again with egg. Bake in the top of the oven for 25–30 minutes, or until the pastry is golden and the filling is hot.
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