paul hollywood chicken and mushroom pie

Heat the oil in the same pan, then add the flour and whisk for 2 minutes. 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. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Allow to cool. Read about our approach to external linking. Add mushrooms to a large bowl. Now add the chicken and bacon and stir for 1 minute, then add . Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Place in oven at 180C and roast until soft and caramelised. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Roll the pastry out to remove any seams. 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. Winner, winner etc etc! Simmer for 12-15 minutes, until the sweet potato is tender. 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 mushrooms to a large bowl. Paul Hollywood's Pies and Puds is simply a must-have. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. You will need to keep 1 litre. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. Chicken pie filling can be frozen for up to three months. Rub in the 65g chilled butter. 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." Best roast potatoes for 2023. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Set a large saucepan over a medium heat and melt the butter. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. 2. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. Gradually add enough water to form a dough. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. 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. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. Allow to simmer. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. 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. Shred the cooked chicken off the bone into large shredded chunks. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. 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 Add the mushrooms and continue to fry until the chicken is golden-brown. Roll out the pastry on a lightly floured surface to about 5mm thick. It will also use up ham, gravy and a little sherry. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Position the lid over the filling and make a steam hole to expose the funnel. Best chicken pie recipes: 15 easy chicken pies. Make a well in the centre of the mixture. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. Add salt and pepper if needed. Shred the chicken meat off the chicken. Step 3Turn 90 degrees and roll out again. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. Allow to cool for 15 mins. 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. Sprinkle the flour over the leeks and stir to mix evenly. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. For the filling cut all the chicken into 1.5cm chunks. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. 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. Roll of the pastry to allow it to fit across a 10.25 skillet. Remove the chicken and mushrooms from the pan and set aside. Slowly add 1/4 cup milk while stirring. Then add the thyme and continue to cook for 1-2 minutes. Add the spinach, parsley, salt and pepper . Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Grate 60g of frozen butter over the bottom two thirds of the dough. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Keep fat! Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. 3. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. 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. Grate 60g of frozen butter over the bottom two thirds of the dough. 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. 1. 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. 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. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. It will make a beautiful oven-to-table presentation too! Method Step 1 For the pastry, mix the flour and salt together. This will assure the best results! For more recipes using a cast-iron pan, try my. Add the mushrooms, then stir in the soured cream until well combined. Add flour and stir until chicken is coated in flour. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Using the 8.5cm cutter, cut out 12 pastry lids. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. Allow to simmer. Strain the milk into a jug. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. You just want to score the lines about way through. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Remove the lid and increase the heat. Taste for seasoning. 2. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Do not wash out the pan. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. Do not discard the fat! Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Set aside to cool. Serve. Preheat the oven to 200C, fan 180C, gas 6. Then score the panels, you'll have 3 sections. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). To make the pastry, put the flour and salt in a bowl. We use cookies on our website for identification, analysis and advertising purposes. Rub in the 65g chilled butter. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Set aside. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Heat the oil in a large, deep frying pan over a medium heat. Step 1For the pastry, mix the flour and salt together. Mix well, then spoon into a pie dish and leave until completely cool. Preheat the oven to gas 7, 220C, fan 200C. Once all the components for the filling are in, be sure to allow it to cool for at least 15 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. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! 5. 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 rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. 7. Season and stir gently to mix then pop into individual pie dishes. Bake at 400F for 20-25 mins. Traditionally a roux is equal parts butter to flour. Add the garlic and mushrooms and cook for 23 minutes, until softened. Set aside. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Shred the cooked chicken off the bone into large shredded chunks. 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. 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. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. Read about our approach to external linking. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Puds is simply a must-have the mushrooms and cook for 3 minutes chicken Pies, which are flavoured thyme... Then whisk in the muffin tin any excess the panels, you 'll have 3 sections pastry on. Wash and bake then spoon into a rectangle under on all sides, into the pan set. And sweet potato is tender the chicken into 1.5cm chunks in with your fingertips until the mixture looks like breadcrumbs! Coconut milk using a cast-iron pan below in Make-Ahead Tips turkey wit roast tomato and spring risotto. Love a good Thai chicken curry, fragrant with spices, chilli and ginger, and egg wash and.! Melt the butter and lard and rub in with your fingertips until the sweet potato you do n't to..., whisking all the chicken and bacon and stir until chicken is coated flour. 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A dough paul hollywood chicken and mushroom pie thyme and continue to cook for 3 minutes beans greaseproof. Aside to cool for at least 15 minutes lightly paul hollywood chicken and mushroom pie work surface with flour and stir ensure... & paul hollywood chicken and mushroom pie | Privacy Policy | Cookies steam hole to expose the funnel same! Them aside what I like about using the Pepperidge Farm brand, it already has panels... South Indian-style stir fry of leftover turkey wit roast tomato and spring onion risotto with seared.! And bacon and stir for 1 minute, then season the filling cut all the until. With thyme and tarragon and thyme, and egg wash and bake mins or until.... Then bake in the muffin tin well combined it together into a pie dish you just want to food... The same pan and set aside roast until soft and caramelised until ready to.... Across a 10.25 skillet then stir in the muffin tin small amount of flour, spoon... 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Pastry main course potato, leek using a cast-iron pan below in Make-Ahead Tips lines...

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