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Lynsey's Chunky Chicken and Mushroom Pie

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“I love this recipe, it is easy and fairly quick to make, I just made it up one day. It uses simple, everyday ingredients yet could be served at a fairly formal occasion. Best thing about it is that you can make it the day before, keep it in the fridge put it in the oven just before your guests/family arrive, then the air will be filled with an amazing, savoury smell!”
READY IN:
55mins
SERVES:
4
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. First heat the oil in a frying pan.
  2. Add the chicken, cut into bite size but still chunky, pieces.
  3. Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
  4. Add the garlic, stir for 1 minute then turn out the heat.
  5. In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
  6. Continue to stir for 3 minutes over a fairly low heat.
  7. Mix together the stock and milk.
  8. Pour this gradually onto the flour, whisking all the time to avoid lumps.
  9. Allow to cook over a low heat for around 5 minutes, whisking frequently.
  10. Add the parsley, season with salt and nutmeg.
  11. If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
  12. It should just coat the back of a spoon.
  13. Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
  14. Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
  15. Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
  16. I like to serve this with steamed broccoli and buttered jersey new potatoes.

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