Delicious British Chicken and Mushroom Pie Recipe | Flaky Shortcrust Pastry, Tarragon & Thyme
If you’re someone who loves traditional British comfort food, then you absolutely need to make a classic Chicken and Mushroom Pie. This meal is the epitome of nostalgic flavor, featuring succulent chicken smothered in creamy white sauce with herbed mushrooms that are perfectly seasoned, all encased between layers of flaky shortcrust pastry. Not only does it look delicious when served up on your plate, but this homemade dish will fill your home with heavenly aromas as it bakes away in the oven! With its rich decadence combined with just enough crunch from the pastry top comes a tantalizing taste sensation that fuels your urge to savor every single bite.
In the United Kingdom, savory pies are part of a traditional food culture steeped in history. Every region offers its own variation, served up with everything from vegetables to meat. The richness and variety of these dishes is astounding. Whether you’re looking for a classic steak and kidney pie or something totally different, like an egg custard tart, you can find something to satisfy your taste buds. These mouth-watering dishes are sure to bring a sense of warmth and nostalgia each time you tuck into them, just like so many people have done throughout the centuries. Savory British pies are favorites at home and abroad, with so many imaginative recipes like this chicken and mushroom pie that appeal to everyone.
Here’s Why You’ll Love This Recipe
The flavors are simple yet complex and comforting.
The flaky and crumbly shortcrust pastry is very traditional in texture for this pie and almost melts in your mouth when you eat it.
The different textures, from the mushrooms to the shredded chicken and the perfect crust, make it a delightful experience.
You will enjoy a part of history and tradition by eating and sharing this meal with others.
Delicious British Chicken and Mushroom Pie Recipe | Flaky Shortcrust Pastry, Tarragon & Thyme
Ingredients
Instructions
- Dice the cold butter into 1/2-inch cubes and place into the bowl of your stand mixer fitted with the paddle attachment.
- Add the sour cream and Einkorn flour and blend on medium speed until the dough forms into a ball. The dough will look dry but then come together as it keeps mixing.
- Form the dough into a disk and cover it in plastic wrap.
- Refrigerate until ready to use.
- Preheat the oven to 425°F.
- Wash and quarter your mushrooms, and then toss the mushrooms in 2 tablespoons of extra virgin olive oil and place onto two parchment-lined baking sheets.
- Take the rotisserie chicken and shred the meat into 1-inch pieces. Set aside.
- Bake the mushrooms for 20 minutes and then set aside.
- Turn the oven temperature down to 375°F.
- In a medium-sized pot, place the minced shallot, grated garlic, salt, pepper, dried thyme, dried tarragon, Worcestershire sauce, and two tablespoons of olive oil. Let it all sauté on low-medium heat for 5 minutes.
- Add 60 grams of Einkorn flour to the pot and stir well.
- Increase the temperature on the stovetop to medium heat and slowly pour in the whole milk and vegetable broth and mix with a whisk until it has thickened. This takes about 3 minutes.
- Mix in whole grain mustard, shredded chicken, chives, roasted mushrooms, and heavy cream. Set aside to cool slightly.
- Take a baking dish that has interior dimensions that are 8x11 inches and oil it well.
- Place the entire filling into the bottom of the baking dish and set aside.
- Take the crust out of the fridge and place it onto a floured surface.
- Roll the crust into a 10x14-inch rectangle and place it into the baking dish. Roll in the excess edges and crimp the edges in any way you like.
- Make three small holes across the top of the dough to allow steam to escape.
- Mix the egg wash together and brush it on top of the dough.
- Bake the pie in the oven for 60 minutes.
- Serve warm
Notes
Flour Substitutions: You can replace the einkorn flour with any other flour of your choosing. This crust recipe works with many variations, even gluten-free flour.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better, flakier crust, and the flavor is exceptional, and make sure that the butter is cold when working with it.
Nutrition Facts
Calories
722.28Carbs
45.61 gCholesterol
184.8 mgFat
47.2 gFiber
2.44 gNet carbs
43.17 gProtein
31.83 gSat. Fat
23.32 gSodium
847.73 mgSugar
6 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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