Equipment
Ingredients
Chicken & Mushroom Filling
- 600 g boneless skinless chicken thigh fillets, cut into bite-sized pieces
- 15 ml olive oil
- 30 g unsalted butter
- 150 g leek, white and light green parts only, washed and sliced
- 2 garlic, minced
- 250 g cremini or button mushrooms, wiped clean and sliced
- 35 g plain flour
- 300 ml chicken stock, warm
- 100 ml double cream, room temperature
- 5 g fresh thyme, leaves stripped and chopped
- 15 g dijon mustard
- salt
- black pepper
Pastry Lid & Glaze
- 320 g store-bought shortcrust pastry, chilled
- 1 egg, whole
- 15 ml whole milk
Nutrition (per serving)
Method
Heat the olive oil in a large frying pan over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper. Brown the chicken evenly on all sides. Remove the chicken from the pan using a slotted spoon and set aside.
Lower the heat to medium. Melt the unsalted butter in the same pan, scraping up any browned chicken bits. Add the sliced leeks and mushrooms. Sauté until the vegetables are softened and the moisture from the mushrooms has evaporated.
Stir in the minced garlic and plain flour, mixing well to coat the vegetables. Cook for an additional minute to cook off the raw flour taste and form a roux base.
Gradually pour in the warm chicken stock, stirring continuously to prevent lumps from forming. Add the double cream, chopped thyme, and Dijon mustard. Return the browned chicken and any resting juices to the pan.
Bring the mixture to a gentle bubble. Let it simmer until the sauce has thickened to a rich, glossy consistency that coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
Transfer the chicken and mushroom filling into the 23cm round pie dish. Leave it to cool completely at room temperature. A hot filling will melt the butter in the pastry lid and ruin the flakiness.
Preheat your oven to 200°C/400°F (180°C fan-forced).
On a lightly floured surface, use a rolling pin to roll the chilled shortcrust pastry to a 5mm thickness, large enough to cover the pie dish with a slight overhang. Brush the rim of the pie dish with a little water. Drape the pastry over the dish and firmly crimp the edges to seal.
In a small bowl, whisk together the egg and milk to create a wash. Use a pastry brush to apply the egg wash evenly over the entire surface of the pastry lid. Use a sharp knife to cut a small cross or hole in the center of the pastry to act as a steam vent.
Place the pie dish on a baking tray to catch any drips, and bake in the preheated 200°C/400°F oven for 25 to 30 minutes, or until the pastry is puffed, deeply golden, and crisp.
Remove the pie from the oven and let it rest for 10 minutes before serving. This allows the sauce to settle and prevents it from rushing out when sliced.
Chef's Notes
- Using chicken thighs instead of breasts ensures the meat remains tender and juicy during the double-cooking process (pan-frying then baking).
- Do not skip the step of browning the chicken and mushrooms properly. The fond (browned bits) left in the pan is essential for building a deeply savory base flavor for the gravy.
- A teaspoon of whole grain mustard can be substituted for Dijon to provide a pleasant textural pop within the creamy sauce.
- For the flakiest possible crust, ensure your pastry stays cold right up until it goes into the hot oven. The rapid expansion of cold butter in a hot oven creates distinct, flaky layers.
Storage
Refrigerator: 3 days — Store covered. The pastry will lose crispness in the fridge.
Freezer: 3 months — Can be frozen unbaked or fully baked. Freeze unbaked for best pastry results.
Reheating: Reheat in a 180C/350F oven for 20-25 minutes to re-crisp the pastry. Do not microwave if you want crispy pastry.
