There’s something undeniably comforting about sitting down to a hearty, homemade chicken and mushroom pie. Drawing from my personal cooking adventures, I’ve refined a version that captures the essence of home-cooked perfection. Picture this: a golden, flaky pastry crust encasing a rich, silky sauce, tender chicken, and earthy mushrooms. It’s a dish that beckons with the promise of warmth and satisfaction. Paired with a side of vibrant, steamed greens, it’s a meal that balances indulgence with a touch of freshness.
How To Make Inspired Delia Smith Chicken and Mushroom Pie Recipe Overview
Delia Smith chicken and mushroom pie recipe elevates a classic dinnertime favorite to new heights. Using succulent chicken thighs for their deeper flavor and tender mushrooms enveloped in a creamy, herb-infused sauce, it strikes the perfect balance between decadent and comforting. The recipe is designed to serve approximately 6 people, making it ideal for family meals or gatherings. Total preparation and cooking time is around 1 hour and 15 minutes, ensuring you can enjoy this delicious pie without spending all day in the kitchen. Whether it’s a chilly winter evening or a casual dinner party, this pie is sure to impress.
Ingredients
- Vegetable Oil: 2 tablespoons for sautéing the onions and browning the chicken.
- Onions: 3, finely chopped, to provide a sweet, aromatic base.
- Mushrooms: 500g, sliced, for an earthy depth and texture.
- Chicken Thigh Fillets: 800g, skinless, cut into 1cm strips, chosen for their tenderness and flavor.
- Garlic Cloves: 3, crushed, to add a punchy, aromatic undertone.
- Plain Flour: 3 tablespoons to thicken the sauce for a silky consistency.
- Chicken Stock Cube: 1 reduced-salt, made up to 400ml, for a rich, savory broth.
- Soft Cheese: 150g, to enrich the filling with a creamy, tangy note.
- Fresh Flat-Leaf Parsley: 20g, finely chopped, for a burst of freshness and color.
- Lighter Puff Pastry: 500g pack, ready-rolled, for a convenient, flaky topping.
- Egg: 1 large, beaten, to glaze the pastry for a golden finish.
- Fresh Greens: 700g, stalks removed, leaves shredded, for a vibrant, nutritious side.
Instructions
- Preheat your oven to 200°C (fan 180°C, gas mark 6).
- Heat the vegetable oil in a large frying pan over medium heat. Add the onions and cook until softened, about 5 minutes.
- Increase the heat to medium-high, add the chicken strips, and brown them on all sides. Add the mushrooms and garlic, cooking until the mushrooms are soft.
- Sprinkle the flour over the mixture, stirring well to combine. Gradually add the chicken stock, stirring constantly to avoid lumps. Cook until the sauce reaches desired thickness.
- Combine the soft cheese and parsley, then season with salt and pepper to your liking. Let it simmer briefly, then take it off the heat.
- Transfer the filling to a large pie dish. Unroll the puff pastry over the top of the filling, trimming and crimping the edges to seal. Make a few small slits in the top to allow steam to escape.
- Brush the pastry with the beaten egg, then bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
- While the pie bakes, steam the greens until tender, about 5-7 minutes.
- Serve the pie hot, accompanied by the steamed greens.
Nutritional Value
Per Serving: Approximately 600 calories,
30g protein,
35g carbohydrates,
35g fat (12g saturated),
5g fiber,
1g salt.
Also Read: Delia Smith’s Cheese and Onion Pie Recipe
Recipe Tips:
Prep Your Ingredients: Measure and chop all your ingredients before you start cooking. This makes the process smoother and ensures you’re not scrambling while the pan is on the stove.
Browning the Chicken: Don’t rush browning the chicken. Giving it a good sear locks in flavors and adds depth to your pie filling.
Thickening the Sauce: When adding flour to thicken the sauce, cook it for a minute or two to get rid of the raw flour taste before adding your liquids.
Simmering: Let the filling simmer gently after adding all the ingredients. This melds the flavors together beautifully.
Rolling the Pastry: If you’re using ready-rolled pastry, let it come to room temperature before unrolling to prevent it from cracking. If rolling it out yourself, aim for an even thickness to ensure uniform cooking.
Venting the Pie: Make a few slits in the top of your pastry before baking. This allows steam to escape and prevents the pastry from becoming soggy.
Egg Wash: For a golden and glossy finish, brush the pastry with a beaten egg before baking.
Baking Temperature: Make sure your oven is properly preheated before baking the pie. A correct, steady temperature is key to achieving that perfect golden crust.
Serving: Let the pie sit for a few minutes after baking before cutting into it. This allows the filling to set slightly, making it easier to serve.
Storage: If you have leftovers, cool them quickly and refrigerate. When reheating, ensure the pie is heated all the way through to avoid any food safety issues.
FAQs
Can I use breast meat instead of thigh fillets?
Yes, you can use breast meat instead of thigh fillets. Breast meat is leaner than thigh meat. It’s a good choice if you prefer less fat. Just be careful when cooking it. Breast meat can dry out faster than thigh meat. To keep it tender, don’t overcook it. This swap can make the pie a bit lighter. But the taste will still be delicious. So, go ahead and use breast meat if you like.
How can I make this recipe gluten-free?
To make this recipe gluten-free, you need to change a couple of things. First, use gluten-free flour instead of regular flour. This flour thickens the sauce without gluten. Next, find gluten-free puff pastry. Many stores sell it now. It works just like regular pastry but is safe for gluten-free diets. Check your chicken stock cube too. Some have gluten. Look for one that says gluten-free on the label. With these swaps, your pie will be gluten-free and still tasty.
Can the pie be prepared in advance?
Yes, the pie can be prepared in advance. You can make the filling ahead of time. Just cook it and let it cool. Then, put it in the fridge. When you’re ready, put the filling in a pie dish and add the pastry on top. This makes dinner time easy. You just bake it. Preparing in advance saves you time. It’s perfect for busy days. So, go ahead and prepare it early. It will taste just as good.
What’s the best way to store leftovers?
The best way to store leftovers is to cool them first. Don’t leave the pie out too long. Once it’s cool, cover it. You can use plastic wrap or put it in an airtight container. Then, put it in the fridge. It’s good for 2-3 days. When you want to eat it again, reheat it well. This keeps the pie safe to eat. Remember, always check it smells and looks okay before reheating. This way, you can enjoy your pie again safely.
Can I freeze this chicken and mushroom pie?
Yes, you can freeze this chicken and mushroom pie. First, let the pie cool down completely. Once it’s cool, wrap it well. You can use freezer bags or wrap it in foil. Make sure it’s tight so freezer burn doesn’t happen. Then, put it in the freezer. It can stay there for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it in the oven until it’s hot all through. This way, it tastes fresh again.
Conclusion
There’s a profound joy in creating (and devouring) a dish as timeless and comforting as chicken and mushroom pie. This recipe, with its golden pastry and creamy, flavorful filling, paired with a side of fresh, steamed greens, is a testament to the enduring appeal of home-cooked meals. Whether you’re a seasoned home chef or a curious newcomer to the kitchen, this pie is bound to become a cherished addition to your culinary repertoire.