Creamy chicken, mushroom and dijon pie recipe

Creamy chicken, mushroom and dijon pie recipe

www.deliciousmagazine.co.uk

A creamy chicken and mushroom pie with a crisp pastry lid makes comforting feed-a-crowd fare. If you like, top with mashed potato instead.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

  • Digital probe thermometer
  • Stockpot
  • Baking dish
  • Ladle
  • Colander
  • Skillet
  • Wooden spoon
  • Saucepan
  • Fine-mesh sieve
  • Measuring cup
  • Kitchen scale
  • Mixing bowl
  • Sifter
  • Chef's knife
  • Skewer
  • Rolling pin
  • Cutting board
  • Pastry brush
  • Pie dish
  • Oven
  • Stove
  • Plastic wrap
  • Pastry cutter
  • Whisk
  • Slotted spoon
  • Measuring spoon
  • Kitchen towel

Ingredients

  • 1.6kg free-range whole chicken
  • 1 large carrot, cut into chunks
  • 1 large celery stick, chopped
  • 2 onions, 1 cut into chunks, 1 chopped
  • 2 bay leaves
  • A few black peppercorns
  • 100g butter
  • 250g mixed mushrooms, roughly chopped (we used an exotic mushroom mix)
  • 75g plain flour
  • 200ml dry white wine
  • 150ml double cream
  • 2 tbsp dijon mustard
  • 30g dried porcini mushrooms, soaked in enough boiling water to cover
  • Handful each fresh tarragon and flatleaf parsley, chopped
  • 300g plain flour, plus extra to dust
  • 150g unsalted butter
  • 1 medium free-range egg, beaten, to glaze
  • You’ll also need…
  • Digital probe thermometer; medium-large baking dish or large pie dish

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