Chicken and mushroom pie.?!
Answers: can anyone please tell me how to make the thickish sauce,that goes in to make chicken/mushroom pie. thankyou.
I a pot cook your chicken, mushroom, garlic, and onions in a little oil or butter for a couple of minutes ( low heat, do not brown or burn ), remove from heat, stir in 2 tblspns plain flour, add 1 cup of milk and 1 cup of chicken stock, stir to blend together, put back on medium heat and stir until boiling, lower heat and very gently simmer, covered, for 30-40 mins, add salt n' pepper to taste.
I use Mushroom Soup, No water...it makes a thickish sauce
i use mushroom soup aswell and if it isn't thick enough just add a bit of cornflour, hope this helps, i love chicken and mushroom pie =D yum xx
cornflour?
(no mushroom ew mushroom no likey mushroom yucky mushroom)
Campbells condensed chicken or mushroom soup, no water
cream of mush and if u want it thicker, shake a little bit of COLD water or milk w/either a TBS of flour or cornstarch. Whisk in. Once the sauce reaches boiling, the flour or cornstarch mix will have reached it's thickening point
The sauce is a chicken veloute.
When you make a white
sauce, like bechamel. Make a roux, using equal quantites of
melted margarine & flour, constantly stirring with a wooden
spoon over low heat, without burning.
Add gradually to your
roux, a little milk, taking it off stove, constantly stirring, until
roux cooks out. Then return to stove gradully add chicken stock, until it thickens
.Chicken stock can be made by boiling
your chicken in water, seasoned, touch of white wine.
You could include your sliced White mushrooms, when
boiling the stock, but not before the chicken is cooked.
When your veloute, is fairly thick, add your stripped pieces of
chicken & mushrooms, with finely diced onion, & you might want to add chopped pimento, green & red for additional
flavour & colour
Allow , filling to cool.for an hour or so.
Then roll out your pastry, puff , short, or rough puff & make your pie.
Sounds complicated, but, is really simple.
Hope this helps ?
For 6/8 helpings
1lb Chicken meat - cooked and diced
4oz Mushrooms sliced
4oz Butter
4oz Plain Flour
6-8fl.oz Chicken Stock - made with 2 cubes
Gently fry mushrooms in butter approx 5 min's. remove from pan, using the liquid add the flour and stir until roux is cooked, gradually add chicken stock- stirring all the time - until the sauce is as thick as you need, add mushrooms and chicken meat.
You can cook your chicken in a stock made from chicken stock cubes and I add chopped carrots and leeks. They will give extra flavour. When the chicken is cooked enough, strip it from the bones into bite size pieces, not too small or they will become mushy. Put to one side. Drain the stock through a sieve and use the liquid obtained to make the sauce. Melted butter, an equal amount of flour, blend in well, add the hot stock, stirring continuously to avoid lumps, use a whisk for this. When nice and thick I add a small pot of cream to make it really unctuous. Put chicken pieces into oven dish, add the sauteed mushrooms, then pour over the sauce and cover all with a pastry topping and bake in a hot oven until the pastry is golden brown, not forgetting to prick the pastry all
over with a fork. You can do an alternative pie, without the mushrooms. Same procedure, including the making of the sauce, but keep the carrots and leeks from the stock and add to the chicken along with a few slices of chopped ham, cover with the sauce, then the pastry. Delicious.
Before you fry the chicken off with the mushroom, roll the raw chicken in seasoned flour (about 2 tbs for two servings). I season plain flour with salt, pepper and thyme for this. Add the chicken and all the flour to the pan and fry gently with muchrooms (which should be giving off quite alot of liquid themselves). Then gradually stir in the hot chicken stock/white wine/water/whatever (Italian Marsala wine is fab for this). It doesn't look too thick at this stage but it does thicken up beautifully when you bake it (about 20-25 mins, medium heat oven).
chunky chicken, leek and mushroom pie
Ingredients
600 g chicken tenderloins, chopped
3 leeks, chopped
1 cup mushrooms, chopped roughly
500 ml stock(i used vegetable but chicken would do fine)
2 bay leaves
1 dash oil
1 tablespoon natural yoghurt
1 teaspoon coarse grain mustard
1 tablespoon honey
plain flouror cornflour
2 pieces frozen puff pastry
Directions
1add a dash of oil to a large cooking pot. and warm up.
2add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat.
3add the leaks, stir and cook off for another 5 minutes.
4add mushrooms, stock, bay leaves, yoghurt, honey,mustard. Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening.
5Heat up the oven about 160c for puff pastry.
6Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges. :).
Recipe makes 6 servings