Sophie Conran's Chicken and Mushroom Pie
By Just Add Mushrooms
Published on 26 April 2022
Your family will love this hearty, warming pie.Time and servings
2 hrs 20 minsTotal time
4Servings
20 minsPrep time
2 hrsCooking time
Ingredients
- 45 g of plain flour
- 1.6 kg of whole chicken
- 1 onion, halved
- 1 large carrot, peeled
- 1 celery stick, sliced
- 45 g of chopped fresh parsley, plus a couple of full sprigs
- 25 g of butter
- 250 g of button mushrooms, halved
- 300 g of ready made puff pastry
- 1 egg, beaten
Method
Step 1
Place the chicken in a large pot with the onion, carrot, celery and parsley and cover with about 1.5L of water. Bring to the boil, then gently simmer it for 1 hour or until the chicken is tender.Step 2
Lift the chicken from the pan, cool slightly, then use a knife and fork to remove all the meat from the bones and skin. Reserve the meat and return the bones and skin to the stock pan.Step 3
Boil the stock rapidly for an hour until it is about a third of its original volume. Strain it through a colander or large sieve and discard the vegetables and bones. Measure the stock (you should have about 600ml). This can all be done the previous day if you prefer.Step 4
Preheat the oven to 220C/Gas 7. Place the stock, butter and flour in a medium pan and bring to the boil, whisking all the time with a balloon whisk until the sauce boils and thickens. Reduce the heat, stir in the mushrooms and leave to gently simmer for 4 minutes. Season to taste. Cut the chicken into bite sized chunks and stir in the sauce with the parsley.Step 5
Roll the pastry out onto a lightly floured surface. Place a 1.4L oval pie dish in the centre of the pastry and roughly cut around it. Now cut strips of the pastry to make decorations for the top, attaching them with water. Brush the top of the pie all over with beaten egg. Make a steam hole in the centre of the pie. Place on a baking tray and bake for 25 minutes or until the pastry is golden brown. Serve with mashed potatoes and buttered carrots.