Chicken mince pies with mushrooms are a delightful and comforting dish that combines the richness of minced chicken, the earthiness of mushrooms, and a golden, flaky crust. Perfect for a cozy dinner, family gatherings, or even a special occasion, this savory pie offers a satisfying balance of flavors. Whether you’re a seasoned baker or new to cooking, this recipe will become a fast favorite in your kitchen!
Why Chicken Mince Pie with Mushrooms?
The combination of minced chicken and mushrooms is both hearty and light at the same time. The chicken provides lean protein, while the mushrooms bring in a rich, umami flavor that complements the poultry perfectly. The buttery pastry crust adds a satisfying crunch that holds everything together. The result is a comforting, savory pie that’s sure to become a family favorite.
Key Ingredients for Chicken Mince Pie with Mushrooms
Before we dive into the recipe, let’s gather all the ingredients you’ll need. This recipe is broken into two main parts: the filling and the pastry.
Ingredients for the Filling:
- Chicken Mince (Ground Chicken): 500 grams (about 1 lb)
- Mushrooms (finely chopped): 200 grams (about 7 oz), use cremini or button mushrooms for the best flavor
- Onion (finely chopped): 1 medium
- Garlic (minced): 2 cloves
- Carrot (grated): 1 medium
- Frozen Peas: 1/2 cup
- Chicken Stock (or broth): 1 cup
- Heavy Cream: 1/4 cup
- Flour (for thickening): 2 tablespoons
- Olive Oil (for sautéing): 2 tablespoons
- Butter (for extra richness): 2 tablespoons
- Salt and Pepper: to taste
- Dried Thyme: 1 teaspoon (optional)
- Worcestershire Sauce: 1 tablespoon (for depth of flavor)
Ingredients for the Pastry:
- All-Purpose Flour: 2 cups
- Unsalted Butter (cold, cubed): 1 cup (2 sticks)
- Cold Water: 4-6 tablespoons
- Salt: 1/2 teaspoon
Step-by-Step Recipe for Chicken Mince Pie with Mushrooms
Now that we’ve gathered our ingredients, let’s get started with this hearty pie recipe!
Step 1: Prepare the Pastry
- In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter set and makes the pastry easier to roll out.
Step 2: Cook the Filling
- While the dough chills, heat olive oil and butter in a large pan over medium heat.
- Add the chopped onion, grated carrot, and minced garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the chopped mushrooms and cook for another 5-6 minutes until they release their moisture and become golden brown.
- Stir in the ground chicken and cook for about 8-10 minutes, breaking it up with a wooden spoon, until the chicken is fully cooked through.
- Sprinkle the flour over the mixture and stir well to coat everything. This helps thicken the filling.
- Gradually add the chicken stock while stirring continuously. Bring to a simmer and let it cook for 5 minutes, until the sauce thickens.
- Stir in the heavy cream, Worcestershire sauce, frozen peas, dried thyme, salt, and pepper. Let it cook for another 3-4 minutes. Taste and adjust the seasoning if needed. Remove from heat and set aside.
Step 3: Assemble the Pie
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pastry dough on a floured surface until it’s large enough to line the bottom and sides of a pie dish (about 9 inches in diameter).
- Gently press the dough into the pie dish, trimming any excess dough along the edges.
- Spoon the chicken and mushroom filling into the pie crust, spreading it out evenly.
- Roll out the remaining pastry dough to cover the pie. Place it over the filling and trim any excess dough. Pinch the edges to seal the crust and create a decorative edge.
- Cut a few slits in the top crust to allow steam to escape while baking.
Step 4: Bake the Pie
- Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, remove from the oven and let the pie cool for 10 minutes before serving. This allows the filling to set slightly.
Serving Suggestions
Serve this delicious chicken mince pie with a side of steamed vegetables or a fresh salad for a well-rounded meal. The flaky crust and savory filling are sure to satisfy everyone at the table. Enjoy!
Chicken Mince Pie with Mushrooms: A Hearty, Savory Comfort Food
This chicken mince pie is a delicious and comforting dish featuring a flaky, golden crust filled with a flavorful blend of minced chicken and earthy sautéed mushrooms. The savory pie is topped with more mushrooms and a touch of fresh herbs, creating a warm and inviting aroma. Perfect for special occasions or a cozy dinner, this pie combines the rich flavors of tender chicken and mushrooms encased in a buttery pastry, making it a crowd-pleasing favorite for any meal. The rustic, homemade appearance adds a touch of charm to this classic comfort food.
Ingredients
Ingredients for the Filling:
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Chicken Mince (Ground Chicken): 500 grams (about 1 lb)
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Mushrooms (finely chopped): 200 grams (about 7 oz), use cremini or button mushrooms for the best flavor
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Onion (finely chopped): 1 medium
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Garlic (minced): 2 cloves
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Carrot (grated): 1 medium
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Frozen Peas: 1/2 cup
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Chicken Stock (or broth): 1 cup
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Heavy Cream: 1/4 cup
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Flour (for thickening): 2 tablespoons
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Olive Oil (for sautéing): 2 tablespoons
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Butter (for extra richness): 2 tablespoons
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Salt and Pepper: to taste
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Dried Thyme: 1 teaspoon (optional)
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Worcestershire Sauce: 1 tablespoon (for depth of flavor)
Ingredients for the Pastry:
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All-Purpose Flour: 2 cups
-
Unsalted Butter (cold, cubed): 1 cup (2 sticks)
-
Cold Water: 4-6 tablespoons
-
Salt: 1/2 teaspoon
Instructions
Step 1: Prepare the Pastry
-
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
-
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
-
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter set and makes the pastry easier to roll out.
Step 2: Cook the Filling
-
While the dough chills, heat olive oil and butter in a large pan over medium heat.
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Add the chopped onion, grated carrot, and minced garlic. Sauté for 5-7 minutes until softened and fragrant.
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Add the chopped mushrooms and cook for another 5-6 minutes until they release their moisture and become golden brown.
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Stir in the ground chicken and cook for about 8-10 minutes, breaking it up with a wooden spoon, until the chicken is fully cooked through.
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Sprinkle the flour over the mixture and stir well to coat everything. This helps thicken the filling.
-
Gradually add the chicken stock while stirring continuously. Bring to a simmer and let it cook for 5 minutes, until the sauce thickens.
-
Stir in the heavy cream, Worcestershire sauce, frozen peas, dried thyme, salt, and pepper. Let it cook for another 3-4 minutes. Taste and adjust the seasoning if needed. Remove from heat and set aside.
Step 3: Assemble the Pie
-
Preheat your oven to 375°F (190°C).
-
Roll out the chilled pastry dough on a floured surface until it’s large enough to line the bottom and sides of a pie dish (about 9 inches in diameter).
-
Gently press the dough into the pie dish, trimming any excess dough along the edges.
-
Spoon the chicken and mushroom filling into the pie crust, spreading it out evenly.
-
Roll out the remaining pastry dough to cover the pie. Place it over the filling and trim any excess dough. Pinch the edges to seal the crust and create a decorative edge.
-
Cut a few slits in the top crust to allow steam to escape while baking.
Step 4: Bake the Pie
-
Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
-
Once done, remove from the oven and let the pie cool for 10 minutes before serving. This allows the filling to set slightly.
FAQs
1. Can I use turkey mince instead of chicken?
Yes, you can use turkey mince as a substitute for chicken. Turkey will offer a slightly different flavor, but it will still work well in this savory pie.
2. Can I make the filling ahead of time?
Absolutely! You can prepare the filling ahead of time and store it in the fridge for up to 2 days. When you’re ready to assemble the pie, just let the filling come to room temperature before placing it in the pie crust.
3. Can I use store-bought pastry?
If you’re short on time, store-bought puff pastry or pie crust can be a convenient substitute. Just make sure to follow the instructions on the package for best results.
4. How do I store leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain the crust’s crispiness.
5. Can I freeze chicken mince pie?
Yes, you can freeze this pie before baking. Assemble the pie, cover it with plastic wrap, and then aluminum foil. Freeze for up to 2 months. When ready to bake, remove from the freezer and bake directly (no need to thaw) at 375°F (190°C) for about 45-50 minutes.
6. What type of mushrooms work best for this recipe?
Cremini mushrooms or white button mushrooms work best in this recipe. You can also use a mix of wild mushrooms for a more robust flavor.
7. Can I make this recipe vegetarian?
Yes, to make this pie vegetarian, substitute the chicken mince with crumbled tofu or a plant-based meat substitute. Add additional vegetables like spinach or lentils to make up for the protein.
8. Can I use a different type of crust?
Of course! You can experiment with different crusts, such as a whole wheat crust, phyllo dough, or even a gluten-free pie crust for dietary preferences.
9. What can I serve with this pie?
This pie pairs wonderfully with a side of mashed potatoes, roasted vegetables, or a fresh green salad with a tangy dressing to balance the richness of the pie.
10. How do I make the pie crust extra flaky?
For an extra flaky crust, make sure your butter is cold, and handle the dough as little as possible. Chilling the dough before rolling it out also helps in creating a flakier crust.