Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup Bisto gravy granules
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, melt the butter over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the chicken and mushrooms to the skillet and cook until the chicken is no longer pink, about 8-10 minutes.
4. Sprinkle the flour over the chicken and mushrooms and stir until everything is coated.
5. Add the chicken broth, Bisto gravy granules, milk, salt, and pepper to the skillet. Stir until everything is well combined and the sauce has thickened, about 5 minutes.
6. Roll out one sheet of puff pastry on a floured surface and place it in the bottom of the pie dish. Trim the edges.
7. Pour the chicken and mushroom mixture into the pie dish.
8. Roll out the second sheet of puff pastry and place it on top of the chicken mixture. Trim the edges and crimp the edges of the two pastry sheets together.
9. Brush the beaten egg over the top of the pastry.
10. Cut a few slits in the top of the pastry to allow steam to escape.
11. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 600mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- If you don't have Bisto gravy granules, you can use another brand of gravy granules or make your own gravy from scratch.
Variations:
- You can add other vegetables to the filling, such as carrots or peas.
- You can use leftover cooked chicken instead of raw chicken.
- You can make mini pies instead of one large pie.
Tips and tricks:
- Make sure to let the pie cool for a few minutes before serving to avoid burning your mouth.
- You can make the filling ahead of time and assemble the pie just before baking.
- If the pastry is browning too quickly, cover the pie with foil for the last 10-15 minutes of baking.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
- Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
- This pie pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thin, add more flour or gravy granules to thicken it up.
- If the pastry is not browning evenly, rotate the pie halfway through baking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Bisto gravy granules were first introduced in the UK in 1908 and have been a popular ingredient in British cooking ever since.
Flavor profiles:
- This pie has a savory, creamy filling with tender chicken and earthy mushrooms. The puff pastry adds a flaky, buttery crust.
Serving suggestions:
- Serve the pie hot with a side salad or roasted vegetables.
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Region: British