Wild Mushroom and Chicken Pie is a traditional British recipe for a classic pie of mushrooms in a leek and cream sauce baked as a double crust pie. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom and Chicken Pie.
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Note that you can substitute large open cap white or chestnut mushrooms for the wild mushrooms
Ingredients:
675g cooked chopped chicken breasts and/or thighs
2 leeks, white part cleaned and chopped
1kg field-style mushrooms (eg St George's Mushrooms, Horse Mushroom, Field Mushroom and Prince mushroom, coarsely chopped
4 tbsp unsalted butter
30g plain flour
500ml. low-sodium chicken stock
3 tbsp Marsala wine
120ml single cream
60ml sour cream
3 tbsp flat-leaf parsley, chopped
Salt and freshly-ground pepper, to taste
Enough savoury shortcrust pastry for 2 x 30cm pie rounds (make one slightly larger than the other)
1 egg
1 tbsp water
Method:
Place a large deep heavy-based frying pan over medium-high seat. When hot add the butte and allow to melt. Now add the mushrooms and continue cooking until they release their liquid, this evaporates away and they soften and turn lightly golden.
Reduce the heat to medium. Add the leeks and cook until tender. Sprinkle over the flour in and stir until evenly coated and cook, stirring constantly, for another 3-4 minutes.
Add the stock and Marsala wine, cooking until the sauce has thickened. Take the pan off the heat then stir in the chicken, sour cream, parsley, salt and black pepper. Set aside to cool.
In the meantime, beat together the egg and water. Transfer one pie crust to cover the base and sides of a 25cm diameter deep pie dish, allowing the pastry to hang over the side. Add the cooled filling. Brush the rim with the egg wash and top with the second crust. Decoratively crimp the crusts together. Brush the top crust with more egg wash, and cut 4 slashes to form steam holes. Also trim the sides neatly.
Arrange the pie on a baking tray for easier handling then transfer to the centre of an oven pre-heated to 200C and cook for 30 minutes, or until the crusts are golden brown and filling is bubbling and heated through. Cover the pie loosely with foil if the top crust browns too quickly.
Remove the pie from the oven and set aside to rest for 15 minutes before slicing and serving.
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