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Chicken and Mushroom Pie

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  Chicken and giblets 3 Pound
  Bouquet garni 1
  Onion 1 Small, quartered
  Black peppercorns 8
  Butter 1 Ounce (25 Gram)
  Leeks 2 , thinly sliced
  Button mushrooms 4 Ounce, sliced (125 Gram)
  Plain flour 1 Teaspoon
  Full fat soft cheese 4 Ounce (125 Gram)
  Chopped parsley 2 Tablespoon
For topping
  Potatoes 1 Pound, cut into chunks (500 Gram)
  Carrots 8 Ounce, sliced (250 Gram)
  Egg 1 , beaten
  Ground nutmeg 1 Pinch
  Salt To Taste
  Pepper To Taste

Put the chicken and giblets into a large saucepan with the bouquet garni, onion, black peppercorns and a little salt.
Cover with water, bring to the boil, and skim any fat from the surface.
Cover the pan and simmer for about 1 hour or until the chicken is cooked.
Remove the chicken and set aside.
When it is cool enough to handle, cut the meat from the bones, place it in an ovenproof dish and set aside.
Melt the butter in a small pan and fry the leeks and mushrooms over a moderate heat for 3 minutes, stirring.
Stir in the flour, then the soft cheese and chopped parsley.
Simmer for 3 minutes, then spread the vegetables over the pieces of chicken.
Cook the potatoes and carrots separately in large saucepans of lightly salted boiling water for about 20 minutes or until tender.
Drain well then mash them together, using a potato masher or fork, and beat in the butter and egg.
Season to taste with nutmeg, salt and pepper.
Spread the potato and carrot topping evenly over the chicken and vegetables, then fork it up into peaks.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20-25 minutes or until the topping is browned.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes

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Chicken And Mushroom Pie Recipe