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
450g
bought puff pastry
1
large egg, beaten
50g
unsalted butter
350g
wild mushrooms, sliced
3Tbsp.
Madeira
600ml
chicken stock
100ml
double cream
700g
cooked chicken, cut in chunks
2Tbsp.
roughly chopped fresh tarragon
1tsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
