Jodie's Chicken, Mustard & Mushroom Pie

Jodie's Chicken & Mushroom Pie served with cheesy mash, sweet potato mash, buttered mange-tout and pickled red cabbage. YUM!
Jodie’s Chicken & Mushroom Pie served with cheesy mash, sweet potato mash, buttered mange-tout and pickled red cabbage. YUM!

This is the ultimate easy-peasy pie to impress your mates with on a cold autumn weekend evening, with a few glasses of wine and a good-old catch up. Or even better, you could give your Mum a break from the usual Sunday-roast grind by rustling this up for her in no time, just tell her to put her feet up and you can have this little bad-boy ready within the hour.

A couple of week’s a go on a girls holiday to Sherwood Forest, where we stayed in a luxury log cabin for a week, my good friend Jodie House got to work in the kitchen, whilst the rest of us frolicked in the hot-tub sipping fine wine. She said she didn’t need a hand – ‘she got this’. So, we left her to it, and within the hour a feast was served, KUDOS Jodie – just what we needed after a long afternoon foraging in the woodlands at Go-Ape. Just perfect.

You can serve the pie with a number of options, but by request, Jodie went for a cheesy mash potato, a sweet potato mash, stir-fried buttered mange-tout and pickled red cabbage. Trust me, it was a taste sensation, so please, please try it!

Overall time to make this is about 1 hour, and this recipe serves 6 hungry log-loving forest ramblers. Warning: copious compliments guaranteed – so be ready!

what you need:

  • 4 chicken breasts, seasoned with salt and pepper, diced into 2cm chunks
  • knob of butter
  • olive oil
  • bunch of spring onions, thinly sliced
  • 200g button mushrooms, (any big ones halved)
  • 1 heaped tbsp plain flour
  • 2 tsp English mustard
  • 2 heaped tbsp creme fraiche
  • 300ml good chicken stock
  • bunch of fresh thyme, leaves removed and stalks discarded
  • 1/3 nutmeg, for grating
  • 1 sheet of ready-rolled puff pastry
  • 1 free-range egg

what to do:

  1. pre-heat the oven to 200C/400F/gas mark 6
  2. heat the butter and a glug of olive oil in a large frying pan over a medium heat, and cook the chicken for about 3 minutes
  3. add the spring onions, mushrooms and 1 heaped tbsp of flour and stir
  4. add the English mustard, creme fraiche and chicken stock into the pan and stir well
  5. add the thyme leaves and a good grating of nutmeg and leave the creamy chicken mixture to simmer whilst you prep the pastry…
  6. lightly dust a flat surface with flour and roll out the pastry so it’s large enough to cover the inside diameter of your pie dish (we didn’t have a rolling pin so had to think outside the box – see image below)
  7. use a knife to gently score (be careful not to cut-through) the pastry – get creative, criss crosses look nice but any pattern would work, just be gentle!
  8. after 5-10 mins of simmering, remove the chicken mixture from the heat, and transfer to your pie dish (this must be an oven-proof baking dish, and large enough to serve 6)
  9. cover the filling mixture with the sheet of pastry, tucking in the edges
  10. beat the egg and brush it over the pie – we didn’t have an egg brush, so we used a few sprigs of thyme stalks with the leaves on to coat the pie (see image below), which also added a nice flavour!
  11. place the pie on the top shelf of the oven, and cook until golden and crisp (about 15-20 mins max)
  12. serve in the middle of the table with your chosen accompaniments (as recommended above) and watch your mates dig in with sheer delight!

Enjoy, scranners!

If you don't have a rolling pin to hand, an empty wine bottle works just as well - and we happened to have plenty of those to-hand!
If you don’t have a rolling pin to hand, an empty wine bottle works just as well – and we happened to have plenty of those to-hand…
Chicken, mustard & mushroom pie filling before the pastry is placed on top.
Chicken, mustard & mushroom pie filling before the pastry is placed on top.
Chicken Pie filling taste test - always check your seasoning!
Chicken Pie filling taste test – always check your seasoning!
Brush with beaten free-range egg for the ultimate shiny glaze to your pie. Using the thyme stalks added extra scrumptious flavour!
Brush with beaten free-range egg for the ultimate shiny glaze to your pie. Using the thyme stalks added extra scrumptious flavour.

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