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Chicken, ham and mushroom pie
- Prep time:
- 20 mins
- Cook time:
- 50 mins
- Serves:
- 4-6
Matt Tebbutt cooks his ultimate comfort food dish – a creamy pie that’s full of rich flavours
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Ingredients
For the sauce
- 2 Shallots, diced
- 1 sprig tarragon
- 1 tsp Flour
- 350ml White wine
- 350ml Madeira
- 500ml chicken stock
- Couple of cep mushrooms
- 500ml double cream
For the pie
- Chicken breast
- 500ml chicken stock
- 1 handful field mushrooms
- 1 knob of Butter
- 1 sprig tarragon, chopped
- 150 g smoked ham hock, flaked
- 450 g shortcrust pastry
- 1 Egg, beaten
To serve
- mashed potato
- greens
Method
1. For the sauce: lightly fry the shallots and tarragon then add the flour. Cook until the flour has absorbed all the liquid then pour in the white wine and Madeira.2. Reduce by three quarters, then add the chicken stock and dried ceps.
3. Reduce by more than half, then add the double cream, bring to the boil. Season and reserve.
4. For the pie: preheat the oven to 180C/gas 4.
5. Poach the chicken in the stock until nearly cooked.
6. Lightly fry the mushrooms in some butter, season and add the tarragon.
7. Put the chicken and enough of the sauce into a pie dish, add the ham, stir in the mushrooms and tarragon and check the seasoning.
8. Roll out the pastry lid, brush the edge of the pie dish with beaten egg & stick the pastry on top.
9. Crimp the edge of the pastry with a fork. Glaze with the beaten egg. Make a little hole in the top for steam.
10. Bake the pie on a baking tray for 20-25 minutes or until the pastry is golden.
11. Serve with the mashed potato and greens.
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Latest Comment
This is the most delicious Chicken, Ham and Mushroom pie ever! Rich and creamy, easy to make and a real wow for Sunday lunch with braised cabbage and mash.