Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 onion, diced
- 2 cups of sliced mushrooms
- 2 cups of cooked, shredded chicken
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of salt
- 1/2 cup of chicken broth
- 1/4 cup of all-purpose flour
- 1/2 cup of heavy cream
- 1/2 cup of frozen peas
- 2 sheets of puff pastry, thawed
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add garlic and onion and cook until softened, about 5 minutes.
4. Add mushrooms and cook until softened, about 5 minutes.
5. Add chicken, thyme, oregano, pepper, and salt and cook until chicken is heated through, about 5 minutes.
6. Add chicken broth and bring to a simmer.
7. Sprinkle flour over the mixture and stir to combine.
8. Add cream and stir until the mixture thickens, about 5 minutes.
9. Add frozen peas and stir to combine.
10. Transfer mixture to the pie dish.
11. Roll out one sheet of puff pastry and place over the top of the pie dish.
12. Cut off any excess pastry and crimp the edges.
13. Cut a few slits in the top of the pastry to allow steam to escape.
14. Place the pie dish on a baking sheet and bake for 25 minutes.
15. Remove from oven and let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 377
Fat: 22 g
Carbohydrates: 24 g
Protein: 18 g
Substitutions for Ingredients:
- Olive oil: canola oil
- Chicken: turkey or tofu
- Mushrooms: bell peppers
- Thyme: rosemary
- Oregano: basil
- Heavy cream: half-and-half
- Frozen peas: corn
- Puff pastry: phyllo dough
Variations:
- Add other vegetables such as carrots, celery, or zucchini
- Use a different type of cheese such as cheddar or mozzarella
- Substitute white wine for the chicken broth
Tips and Tricks:
- Use a pastry brush to brush the top of the pastry with an egg wash for a golden, glossy finish
- Pre-bake the pastry for 10 minutes before adding the filling to ensure a crisp, flaky crust
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation Ideas:
- Serve with a side of steamed vegetables
- Top with a dollop of sour cream or Greek yogurt
Garnishes:
- Chopped fresh parsley
- Shredded cheese
- Chopped scallions
Pairings:
- Mashed potatoes
- Baked beans
- Roasted vegetables
Suggested Side Dishes:
- Green salad
- Coleslaw
- Roasted potatoes
Troubleshooting Advice:
- If the pastry is browning too quickly, cover with foil and continue baking
- If the pastry is not browning enough, increase the oven temperature to 400°F
Food Safety Advice:
- Cook chicken to an internal temperature of 165°F
- Refrigerate leftovers within 2 hours of cooking
Food History:
Chicken and mushroom pies have been a popular dish in England since the Middle Ages.
Flavor Profiles:
This dish is savory and comforting, with the earthy flavors of mushrooms and herbs.
Serving Suggestions:
- Serve with a side of mashed potatoes
- Top with a dollop of sour cream or Greek yogurt
Related Categories
Cooking Method: N/A
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Region: British
Taste: Savory, Creamy, Comforting, Rich, Herby