Chicken and mushroom pie

Chicken and mushroom pie

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This is a classic pot pie, as it doesn’t have a pastry base. It’s more for the table than for eating on the run like a good old Aussie meat pie!

Ingredients

Quantity Ingredient
100g butter
500g chicken thigh fillets, cut into large dice
2 eggs, hardboiled and sliced
200g streaky bacon, rind removed
freshly ground black pepper
1 onion, thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped flat-leaf parsley leaves
200g field mushrooms, (around 4 large mushrooms)
200g puff pastry, defrosted if frozen
1 egg, lightly beaten, to glaze

Method

  1. Preheat the oven to 180°C.
  2. Rub the bottom of an ovenproof pie dish with butter. Layer the dish with the sliced chicken, egg and half the bacon. Lightly season with pepper. Add a second layer of sliced onion, herbs and mushrooms and cover with the remaining bacon.
  3. Roll out the pastry on a lightly floured piece of baking paper to about 2–3 mm thick, a little larger than the pie dish. Place the pastry over the pie dish and trim the edges. Brush the top of the pie with egg wash, and prick the centre so steam can be released. Place in the oven and bake for about 1 hour.
  4. Remove from the oven and allow to stand for 10 minutes before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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