Creamy chicken, mushroom and dijon pie recipe
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.
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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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