Greetings Gastronauts! This is Keef Cooks, I'm Keef and today I'm going to show you
the second best British savoury pie: Chicken and Mushroom
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So a quick shout out to two people who requested chicken pie recipes: Jessica Feldman and DisabledGuy
This is for you guys!
So I say second best, I mean second most popular probably and I just
based on my experience as a piemaker back in Spain
where chicken mushroom was the number two bestseller - best one was steak and onion
Anyway, delicious, easy, let's do it
Ingredients for the lovely pastry I've got 500 grams of plain white flour, 250 mils
of warm water, 200 grams of lard and a teaspoon of salt. So the first thing you need to
do is melt the lard into the water
Right the lard has all melted into the water so add a teaspoon salt to the flour
stir that in, and then stir in half of the lard and water and when that's all mixed in, add the rest of it
You probably won't be able to get all the flour mixed in
so you need to get your hands in there and knead it a bit - not kneading it like bread
just to get everything mixed. Ok that's nice and smooth and mixy mixy now and some plastic
film, wrap it up and stick it in the fridge to cool down - it needs to
be about room temperature before you use it. Ok, ingredients for the chicken and mushroom
pie filling. I've got 2 boneless skinless chicken breasts, a medium onion
150 grams of mushrooms about 400 mil of chicken stock and a knob of butter,
a teaspoon of oregano, half a teaspoon of white pepper, and we'll also need some
flour - about the same amount as we have butter
And cream or actually I'm using home-made labneh, about a tablespoon of that
That's just to give it a thick creaminess at the end. Now to start making the filling, we'll do the onion,
just top and tail and peel it and slice it quite thinly and then chop it into wee little bits
Now I've got some oil in a frying pan on low heat and I'm going to put those in just to soften for a few minutes
Now I'm going to prep the mushrooms - I've washed them and I'm going to chop them into chunks like that
Ok so that's the mushrooms all chopped and now I'll just prep the chicken - basically what we want to
get is small cubes of chicken, and again depending on the size you might need to fillet
the chicken breasts down the middle and then slice it and chunk it
ok so the onion is softened so we'll turn it off the heat for now. So to make the sauce we melt the butter
and we'll stir in the same amount of flour, get that well combined
Basically this is making a roux and I will add the chicken stock and mix that well
and heat it up so it thickens. Now going to add the onions, and we'll pop the mushrooms in the same
pan and let those get browned. And to the sauce we can add the oregano and the white pepper - bit more oil in the mushrooms
The mushrooms are starting to release a bit of liquid, so put them into the sauce, a bit more oil in the pan
and then we'll do the chicken. So we just keep stirring them until they go white on all sides
Ok, that'll do. Put those into the sauce
Ok so those have been getting to know each other for about five minutes and I'll turn it off the heat
let it cool down and then I'll add the creamy stuff. Ok, that's cooled down quite a bit
so I'll just put a dollop of labneh in there, or you can use cream or even nothing - tastes delicious
even without this - this just gives it a bit of richness. And now we want to put that in
the fridge to cool down completely. Ok I'm just about to start assembling the pie
but before I do that I'm just going to very thinly slice some mushrooms
which I'll use for decoration at the end. And also I've got a beaten egg ready for glazing.
Right, so I've got some butter melting in the pan and I'm just going to pop in my little slices of mushroom.
And I started doing this when I was doing pies in Madrid to differentiate between these chicken
and mushroom pies and the other kinds of pies. 'Cos we sometimes got confused.
Ok. And then we'll just drain those on a bit of kitchen paper until we're ready for them.
Now I'm going to do a family-sized pie so I've got this big tin which is 23 centimetres in diameter, that's 9 inches
and I'm going to butter the inside
Now I'm ready to roll out the pastry so we want lots of flour on the worktop - possibly not that much
and I'll take about half the pastry and roll it out into a disc. Ok so it's a bit under a quarter of an inch thick
about three or four millimeters. And this will be the lid, so we'll just cut around the tin
and set that aside for a bit, until we need it. And then roll out a slightly bigger disc for the base.
OK, now the slightly tricky bit is getting it into the bottom. Just press the pastry right down into the
corners and trim off any excess. And I've actually got a little bit missing there so I'll
moisten the edge of that and just grab a bit of the spare pastry and stick that on
And now I put this in the fridge to rest for half an hour. Now it's time to put the pie together
so you want to get your oven preheating to 190 degrees Celsius if it's a fan oven,
if it's not, 210. And we'll just fill the base with filling
There's a bit left over - that'll be my gravy , yum! And now we need to stick the lid on, so just moisten the rim
with cold water, and pop the lid on. Now just press it round with your thumbs to make a good seal
and then lift up the edge and kind of work it to make it smooth
and then just do whatever kind of crimping you like. Or not. Your choice
And now we paint it with beaten egg glaze
Make some holes in the top with a fork to let the steam escape, and pop the little mushrooms on
And that needs to go in the oven for about 40 minutes probably but I'm going to check
it after 30 'cos you know what ovens are like. Ok, there's our fabulous chicken and mushroom pie
Now I'm going to hack it open and have a bit. Ooh yeah! Look at that. Chicken and mushroom pie, can't beat it.
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