Ingredients with Measurements:
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. In a large skillet, melt the butter over medium heat.
c. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is translucent.
d. Add the flour and stir until well combined.
e. Gradually add the chicken broth and milk, stirring constantly.
f. Add the salt, black pepper, thyme, rosemary, sage, paprika, and cayenne pepper. Stir until well combined.
g. Add the shredded chicken and stir until well coated with the sauce.
h. Transfer the chicken and mushroom mixture to the pie dish.
i. Roll out the puff pastry on a lightly floured surface to fit the size of the pie dish.
j. Place the pastry over the chicken and mushroom mixture, tucking the edges under.
k. Brush the beaten egg over the pastry.
l. Cut a few slits on the top of the pastry to allow steam to escape.
m. Bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
n. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
400°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 23g
Protein: 15g
Sodium: 500mg
Substitutions for ingredients:
- You can use turkey or ham instead of chicken.
- You can use any type of mushrooms you like.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add some chopped carrots and celery to the chicken and mushroom mixture for extra flavor and nutrition.
- Use different herbs and spices to suit your taste.
- Add some grated cheese on top of the chicken and mushroom mixture before adding the pastry.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Don't overfill the pie dish with the chicken and mushroom mixture, as it may overflow during baking.
- Use a pastry brush to evenly coat the egg wash on the pastry.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or some roasted vegetables.
Garnishes:
- Sprinkle some chopped parsley or chives on top of the pie before serving.
Pairings:
- Serve the pie with a glass of white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the pastry is not golden brown after 25-30 minutes of baking, you can brush it with some more egg wash and bake for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the recipe.
Food history:
- Chicken and mushroom pie is a classic British dish that dates back to the Middle Ages.
Flavor profiles:
- The chicken and mushroom pie has a rich and savory flavor, with hints of herbs and spices.
Serving suggestions:
- Serve the chicken and mushroom pie as a main dish for lunch or dinner.
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