paul hollywood chicken and mushroom pie

Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. 2. Your email address will not be published. As the bacon crips up, it will release the fat. Re-roll any trimmings and make decorations. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. Position the lid over the filling and make a steam hole to expose the funnel. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Keep the fat in the pan! But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Roll the pastry out to remove any seams. Then add the thyme and continue to cook for 1-2 minutes. STEP 3. You will need to keep 1 litre. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. Tip the flour into the pan and cook, stirring, for 1 min. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Add oil. 7. The best blue cheese recipes to cheer you up on Bl How to host the perfect New Years Eve party, Join our Great British Chefs Cookbook Club. Rest in the fridge for 30 minutes before using. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Now work in just enough cold water to bring the pastry together. Paul shows youhow easy i. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. Set aside to cool. At this stage you can pop the pan into the freezer for 10 minutes to assure the pastry is nicely chilled, and then brush with the egg wash. You can prepare the filling up to 2 days ahead. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Set aside to cool. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Method Preheat the oven to 200C/400F/Gas 6. Add the mustard, turkey and ham, and stir. Shred the cooked chicken off the bone into large shredded chunks. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Simmer for 12-15 minutes, until the sweet potato is tender. 5. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. 1. Set a large saucepan over a medium heat and melt the butter. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Step 3Turn 90 degrees and roll out again. Otherwise, the sauce will bubble up and spill out over the pastry. Mix well, then spoon into a pie dish and leave until completely cool. Sprinkle the flour over the leeks and stir to mix evenly. When cool, pour the pie filling into the pastry case. Best chicken pie recipes: 15 easy chicken pies. Melt butter in a frying pan over medium heat. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Traditionally a roux is equal parts butter to flour. Press the edges to seal then trim away any excess. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Add the mushrooms, then stir in the soured cream until well combined. Read about our approach to external linking. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Shaun Rankins cooking exudes effortless self-confidence. Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Then score the panels, you'll have 3 sections. Chicken and Mushroom Pie! Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the pancetta lardons and toss them to coat them in the oil and juices. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Heat the lard and 200ml water in a small pan over a medium heat. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. Press down and crimp the edges with a fork. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Chicken pie filling can be frozen for up to three months. Add back in the mushrooms and onions, and the chicken. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. 9. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Gradually add enough water to form a dough. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Grate 60g of frozen butter over the bottom two thirds of the dough. Youll be glad of all that leftover turkey when you taste this delicious pie! What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Add the mushrooms, then stir in the soured cream until well combined. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. Preheat the oven to gas 7, 220C, fan 200C. Remove from the heat and set aside with the chicken and mushrooms. You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. Place in oven at 180C and roast until soft and caramelised. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Leave to cool, then drain off the stock. Cook the onions in the bacon fat until tender and fragrant. Preheat the oven to 200C, fan 180C, gas 6. ENTERTAINING WITH BETH. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. Step 4Make the pastry. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. 3. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Stir to combine. Allow to cool. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Keep fat! Read about our approach to external linking. 3. Chef Shaun Rankin was brought up eating plate pies. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Stir in the curry paste and cook for a minute or two. Pour the pie filling and sauce into the dish and allow to cool. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Heat the oil in the same pan, then add the flour and whisk for 2 minutes. 7. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Add the leek and spring onions and fry for a further 10 minutes, until softened. 4. Do not discard the fat! You just want to score the lines about way through. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Cook out the flour for 23 minutes, then add the chicken stock to cover. Other cookbooks by this author. Serve immediately oven to table. How To Cook A Chicken And Mushroom Pie - This Morning - YouTube 0:00 / 5:23 How To Cook A Chicken And Mushroom Pie - This Morning This Morning 2.28M subscribers Subscribe 57K views 8 years. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. 3. 2. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Grate 60g of frozen butter over the bottom two thirds of the dough. Do not wash out the pan. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Finally, add the tarragon and cream. Add the garlic and mushrooms and cook for 23 minutes, until softened. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Press the edges down to seal, then trim away the excess pastry. For more recipes using a cast-iron pan, try my. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Using the 8.5cm cutter, cut out 12 pastry lids. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Roll of the pastry to allow it to fit across a 10.25 skillet. Brush the tops with the remaining beaten egg. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. The first step to this recipe is cooking the bacon. Do not wash out the pan. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." This will assure the best results! Cook for a few minutes. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Winner, winner etc etc! Next roll out the puff pastry so that it will cover the pie and the rim. Add mushrooms to a large bowl. 20g of tomatoes. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Stir in mushrooms, ham, green onion, and garlic. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. You will use the bacon fat to cook both the onions and the mushrooms. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. Shred the cooked chicken off the bone into large shredded chunks. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Set aside to cool. Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Sift the flours and salt into a mixing bowl. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. 400ml of chicken stock 300ml of double cream 1 tbsp of olive oil 1 tbsp of tarragon, roughly chopped 350g of sheet of puff pastry 1 egg, beaten 1 pinch of salt 1 pinch of black pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment 23cm deep pie plate Method 1 Preheat the oven to 200C/gas mark 6 2 If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Pie has to be one of the best all time comfort foods! 1. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. hairybikers.comis a trading name of Hairy Bikers Limited. Bring to the boil, then turn right down low. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter)

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