Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. The best hot cross buns for 2023, expert tested. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Chef Shaun Rankin was brought up eating plate pies. You just want to score the lines about way through. Using the 8.5cm cutter, cut out 12 pastry lids. 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. This one is no exception, My chicken and mu. 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. Place in oven at 180C and roast until soft and caramelised. 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! 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. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Remove bacon with a slotted spoon, onto a plated lined with a paper towel. 4. Allow to simmer. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. 3. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Method Preheat the oven to 200C/400F/Gas 6. Shred the cooked chicken off the bone into large shredded chunks. Do not wash out the pan. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Stir in the leek and cook for a further minute. Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. Bring to the boil, then turn right down low. Reduce the liquid until you are left with a few spoons of the buttery liquid. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Shred the cooked chicken off the bone into large shredded chunks. Then score the panels, you'll have 3 sections. Set aside. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Shaun Rankins cooking exudes effortless self-confidence. Season and stir gently to mix then pop into individual pie dishes. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. However he's. As the bacon crips up, it will release the fat. We use cookies on our website for identification, analysis and advertising purposes. Then pop onto a baking tray and bake for 30 minutes until golden brown. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Do not wash out the pan. 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. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Meanwhile prep the puff pastry. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. Add mushrooms to a large bowl. Remove from the heat and set aside with the chicken and mushrooms. You will need to keep 1 litre. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. So it's best if the filling is cooled and the pastry is chilled before baking. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. 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. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. ENTERTAINING WITH BETH. 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. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. 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. 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. Shred the chicken meat off the chicken. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. 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. Set aside to cool. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Finally, add the tarragon and cream. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. You can even pop it in the freezer to cool quickly. 1. Heat the lard and 200ml water in a small pan over a medium heat. Sautee until golden brown and they release their juices. Taste for seasoning. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). 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. (You may not need to use all the water.) Add chicken and cook and stir until browned, 5 to 7 minutes. Keep fat! Grate 60g of frozen butter over the bottom two thirds of the dough. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. When the crme fraiche is fully stirred in, turn the heat off. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Heat the oil in a sautpan or wide saucepan over a medium low heat. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. 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 Paul Hollywood's Pies and Puds is simply a must-have. Once the chicken filling has cooled spoon the mixture into the pie dish. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller 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. Rub in the 65g chilled butter. Add the onions and fry for 5 mins. Chicken pie filling can be frozen for up to three months. Add flour and stir until chicken is coated in flour. 9. 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. 4. 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). 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. 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. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. 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. Serve. Allow to simmer. Rub in the 65g chilled butter. Allow to cool for 15 mins. Remove the pastry from the fridge. 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. 2. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Set aside to cool. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Add the mushrooms, then stir in the soured cream until well combined. 4. STEP 3. Method Step 1 For the pastry, mix the flour and salt together. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Do not discard the fat! Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Sift the flours and salt into a mixing bowl. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. Step 4Make the pastry. Cook the onions in the bacon fat until tender and fragrant. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. Return the mushrooms and leeks to the pan and add the chicken stock. Step 1For the pastry, mix the flour and salt together. Tip the flour into the pan and cook, stirring, for 1 min. Wipe out the pan. 7. Add the mushrooms and continue to fry until the chicken is golden-brown. Add the mustard, turkey and ham, and stir. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Next roll out the puff pastry so that it will cover the pie and the rim. Brush the tops with the remaining beaten egg. Position the lid over the filling and make a steam hole to expose the funnel. To make the pastry, put the flour and salt in a bowl. Roll of the pastry to allow it to fit across a 10.25 skillet. 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 and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. 1. Preheat oven to 400F (200g). I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. Add the garlic and mushrooms and cook for 23 minutes, until softened. When the dough begins to stick together use your hands to gently knead it into a ball. Making the chicken and mushroom pie. 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) Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. It will make a beautiful oven-to-table presentation too! 3. Add mushrooms to a large bowl. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Season to taste with a little white pepper and salt. Step 1Make the filling. Sprinkle the flour over the leeks and stir to mix evenly. Cook for a few minutes. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Set aside. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Traditionally a roux is equal parts butter to flour. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. Place the flour, butter and salt in a food processor. Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Recipe news, updates and special recipes directly to your inbox. Add the mushrooms, then stir in the soured cream until well combined. 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. STEP 4. Set a large saucepan over a medium heat and melt the butter. 7. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Set aside to cool. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. Your email address will not be published. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Add the mushrooms and continue to fry until the. Keep the fat in the pan! 2. Otherwise, the sauce will bubble up and spill out over the pastry. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. 5. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! In a large saucepan, heat the olive oil over a medium heat. Pull the pastry very gently to open up the lattice, then place over the pie. Remove the chicken and mushrooms from the pan and set aside. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. 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. Brush the edge of each filled pastry case with a little beaten egg. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Remove the pastry from the refrigerator. Now add the chicken and bacon and stir for 1 minute, then add . Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Trim off any excess pastry. hairybikers.comis a trading name of Hairy Bikers Limited. 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. 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. Stir in the curry paste and cook for a minute or two. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. 16 best Sunday roasts for Easter weekend. Lift the pastry on to the pie trimming off any excess with a sharp knife. Mix well, then spoon into a pie dish and leave until completely cool. Learn about cookies and manage your preferences on our cookie policy page. 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. 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. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. 6. 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 & Mushroom Pie - YouTube 0:00 / 19:00 Intro Chicken & Mushroom Pie John Kirkwood 575K subscribers 7.4K 279K views 5 years ago How to make the perfect creamy chicken and. Preheat the oven to gas 7, 220C, fan 200C. 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. To make it even mor. 5. It will also use up ham, gravy and a little sherry. Taste the sauce and season with pepper and a little fish sauce. Best roast potatoes for 2023. Rest in the fridge for 30 minutes before using. 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. 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. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Add the spinach, parsley, salt and pepper . 2. Heat the oil in the same pan, then add the flour and whisk for 2 minutes. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. 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. Strain the milk into a jug. Stir in mushrooms, ham, green onion, and garlic. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. Youll be glad of all that leftover turkey when you taste this delicious pie! Press the edges to seal then trim away any excess. FOOD BUSKER MERCH: https://www.moteefe.com/food-busker-white-logoRECIPE INFO BELOWHeres my how to make a chicken and mushroom pie video, Chicken and mushroom. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. Leave to cool, then drain off the stock. 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. Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. 4. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. 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. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Step 2Lightly dust the work surface with flour and roll the dough into a rectangle. Read about our approach to external linking. Mould to ensure an even thickness all around. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Method. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. For more recipes using a cast-iron pan, try my. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. This is my pastry-topped version tribute to that dish. Paul shows youhow easy i. Cook out the flour for 23 minutes, then add the chicken stock to cover. Roll the pastry out to remove any seams. 6. Grate 60g of frozen butter over the bottom two thirds of the dough. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. This will assure the best results! Remove the lid and increase the heat. When cool, pour the pie filling into the pastry case. A roux is used as the basis of many sauces, that need thickening. Bake at 400F for 20-25 mins. 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." Allow to cool. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. 3. 8. Read about our approach to external linking. Gradually add enough water to form a dough. Stir to combine. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. 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. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. 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 Simmer for 12-15 minutes, until the sweet potato is tender. 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. 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 a frying pan, add the chicken and fry until the chicken begins to turn white. Add oil. Repeat, adding the remaining frozen butter and folding as before. 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). 3. Roll out the pastry on a lightly floured surface to about 5mm thick. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Add back in the mushrooms and onions, and the chicken. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Pre-heat the oven to 180c. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Best chicken pie recipes: 15 easy chicken pies. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Company registration number 06884129 |2023 All rights reserved. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Fold down the top third and fold up the top third as if folding a letter. 20g of tomatoes. Now work in just enough cold water to bring the pastry together. Preheat the oven to 200C, fan 180C, gas 6. Re-roll any trimmings and make decorations. Tip onto a plate lined with kitchen paper. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). Other cookbooks by this author. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Serve immediately oven to table. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. 2. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Add the leek and spring onions and fry for a further 10 minutes, until softened. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. Take it off the heat and set it aside. Pie has to be one of the best all time comfort foods! 7. Winner, winner etc etc! Wrap it and chill it for 15 minutes. Paul Hollywood Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. For the filling cut all the chicken into 1.5cm chunks. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. 80g of button mushrooms. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Increase the heat a little and cook, stirring until it has lost its raw look. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. Add salt and pepper if needed. 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.
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