Make the ultimate comfort food with this chicken and mushroom pie
Missed out on Galway's Butcher St Pie Company's weekly pie order? Why not try your hand at making your own with this chicken and mushroom pie.
Kai, Ruibin and the Blue Note’s gastro lockdown project, Butcher St Pie Company, had already been a huge success, selling out their first and second week’s worth of their Friday night pies and growlers. However, if you didn’t manage to get your order in for this week’s selection or are outside Galway City’s five-kilometre range, why not try to whip up your own?
Lesley Tumulty shares her ultimate comfort pie, with a chicken and mushroom filling.
Chicken and mushroom pie
- 50g butter
- 1 onion, finely chopped
- handful of mushrooms, quartered
- small sprig of thyme, leaves stripped off
- 50g flour
- glass of dry white wine
- any leftover juices from the chicken (around 200ml is ideal)
- 100ml cream
- Dijon mustard
- leftover cooked chicken from the pot roast (around 600g)
- bunch of chervil (or your herb of choice, chive and parsley work equally well)
- salt and pepper
- puff pastry
- flour, for dusting
1 Sweat off the onions in the melted butter, add the mushrooms and thyme and season with salt and pepper.
2 When you have a good colour on the mushrooms, sprinkle in the flour. Stir well with a wooden spoon. It will become a bit of a claggy mix, but don’t worry, you’re just cooking off the flour before you add the liquid.
3 Slowly pour in the chicken juices, and use a whisk to remove any lumps whilst bringing it to a boil.
4 Add a good splash of cream, check for seasoning, add a generous dessertspoon of Dijon mustard and whisk. Your sauce is now ready. Allow it to get completely cold before adding your leftover chicken and herbs. Pour into an oven-proof dish.
5 Roll out your pastry to fit your dish (you can also make multiple mini pies in smaller pots) and bake in the oven at 180ºC/gas mark 4 until golden brown; this should take 20-30 minutes.