Delia Smith Chicken and Mushroom Pie

Delia Smith Chicken and Mushroom Pie

Chicken and Mushroom Pie by Delia Smith is similar to pot pie but has a lot more flavor thanks to the addition of buttery mushrooms, chicken, bacon, and cheese all wrapped up in pre-made puff pastry dough.

Try More Delia Smith Recipes:

💗 Why You’ll Love This Chicken & Mushroom Pie Recipe:

  • Creamy Perfection: Velvety homemade chicken sauce with garlic and cheddar.
  • Balanced Bliss: Tender chicken, savory bacon, and earthy mushrooms unite.
  • Flaky Elegance: Golden, puff pastry layers for a delightful crunch.
  • Easy Delight: Approachable recipe for a satisfying homemade experience.
  • Impressively Tasty: Visually appealing and sure to be a crowd-pleaser.

❓ What Is Delia Smith’s Chicken and Mushroom Pie Recipe?

Delia Smith’s Chicken and Mushroom Pie is a savory pleasure boasting a rich filling of shredded chicken, sautéed mushrooms, crispy bacon, and a handmade cream of chicken sauce coated in layers of golden puff pastry, producing a tasty and comforting dish.

Delia Smith Chicken and Mushroom Pie
Delia Smith Chicken and Mushroom Pie

🍗 Delia Smith Chicken and Mushroom Pie Ingredients

  • 2 refrigerated puff pastry sheets – thawed (not frozen) and rolled out
  • 4 strips of bacon – cooked til crisp and chopped
  • 8 ounces sliced mushrooms
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 3 cups shredded – or diced cooked chicken
  • 1 cup medium – or sharp cheddar cheese
  • 1 egg – whisked

homemade cream of chicken:

  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper

🍲 How To Make Delia Smith Chicken and Mushroom Pie

  1. Set oven temperature to 400 degrees. Prepare a greased pie dish. Put one sheet of puff pastry into the pie dish and gently pat it down. Place aside.
  2. Melt the butter for the homemade cream of chicken in a medium pot over medium heat.
  3. Add the flour and mix for a minute. Slowly add the broth and milk while whisking.
  4. Toss in salt, pepper, and garlic powder. Remove from heat once it has thickened and become smooth.
  5. Dissolve the two tablespoons of butter in a large skillet. For the next two to three minutes, while the garlic is getting fragrant, stir in the mushrooms.
  6. After 1 minute, add the cream of chicken and cheddar cheese and mix to combine.
  7. Put the chicken and mushroom mixture into the pie dish. Cover with the second layer of puff pastry, aligning the corners with those of the first (it doesn’t have to reach all the way to the edge of the pie dish).
  8. Coat the top crust with the beaten egg.
  9. Put the crust on the bottom rack and bake for 25 minutes, or until it is puffed and golden. Cool gently before serving.

💭 Recipe Tips

  • If you like, you can use turkey bacon for pork bacon. It’s fine if you want neither of those things. Sauté the mushrooms and garlic in butter, or use bacon drippings.
  • Make use of your preferred cheese. It’s best with a medium or sharp cheddar, but any will do.
  • Be sure to grease the pie pan before placing the first puff pastry crust inside to prevent it from sticking and making cleanup a chore.
Delia Smith Chicken and Mushroom Pie
Delia Smith Chicken and Mushroom Pie

🥗 What Pairs Nicely With Chicken and Mushroom Pie?

You can serve Chicken and Mushroom Pie with any of these great sides such as cornbread, green beans, roasted vegetables, French fries,potatoes, sweet corn, or a Greek salad.

🎚 How To Store Leftover Chicken and Mushroom Pie?

  • In The Fridge: You may keep leftover chicken and mushroom pie in the fridge for up to 4 days if you place it in a sealed container.
  • In The Freezer: Leftover chicken and mushroom pie can be frozen for up to 2 months if they are wrapped in plastic and kept in a freezer-safe bag. Put in the fridge to defrost before reheating.

🥵 How To Reheat Chicken and Mushroom Pie?

  • Oven: Set the temperature to 200 degrees Fa then transfer chicken and mushroom pie to a baking dish and heat for 30 to 40 minutes or until heated.
  • Microwave: Prepare a microwave-safe plate for chicken and mushroom pie and heat for 2 minutes on high power, or until hot.

FAQs

How do you keep the bottom of chicken and mushroom pie from getting soggy?

To keep the bottom of the chicken and mushroom pie from getting soggy, brush the bottom crust with egg wash before adding the filling.

Why is my chicken and mushroom pie watery?

Your chicken and mushroom pie may become watery if the filling releases moisture during baking. To avoid this try using dry fillings.

How do I keep my chicken and mushroom pie from falling apart?

To keep your chicken and mushroom pie from falling apart, ensure a thick filling, seal the pastry edges securely, and let it cool slightly before slicing.

How do you thicken chicken and mushroom pie filling?

To thicken chicken and mushroom pie filling create a roux with butter and flour, gradually adding broth and milk, and simmering until thickened.

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Delia Smith Chicken and Mushroom Pie Nutrition Facts

Amount Per Serving

  • Calories 561
  • Total Fat 35g
  • Saturated Fat 6.9g
  • Trans Fat 0.1g
  • Cholesterol 119mg
  • Sodium 534mg
  • Potassium 486.3mg
  • Total Carbohydrates 34g
  • Dietary Fiber 1.7g
  • Sugars 2.4g
  • Protein 28g

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

Delia Smith Best Cookbooks
Delia Smith Best Cookbooks

  1. Delia Smith’s Winter Collection: 150 Recipes for Winter
  2. Delia Smith’s Summer Collection: 140 Recipes for Summer
  3. Delia’s How to Cheat at Cooking (recommended)
  4. Delia’s Vegetarian Collection: Over 250 Recipes
  5. The Delia Collection: Baking

Delia Smith Chicken and Mushroom Pie

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

Chicken and Mushroom Pie by Delia Smith is similar to pot pie but has a lot more flavor thanks to the addition of buttery mushrooms, chicken, bacon, and cheese all wrapped up in pre-made puff pastry dough.

Ingredients

  • homemade cream of chicken:

Instructions

  1. Set oven temperature to 400 degrees. Prepare a greased pie dish. Put one sheet of puff pastry into the pie dish and gently pat it down. Place aside.
  2. Melt the butter for the homemade cream of chicken in a medium pot over medium heat.
  3. Add the flour and mix for a minute. Slowly add the broth and milk while whisking.
  4. Toss in salt, pepper, and garlic powder. Remove from heat once it has thickened and become smooth.
  5. Dissolve the two tablespoons of butter in a large skillet. For the next two to three minutes, while the garlic is getting fragrant, stir in the mushrooms.
  6. After 1 minute, add the cream of chicken and cheddar cheese and mix to combine.
  7. Put the chicken and mushroom mixture into the pie dish. Cover with the second layer of puff pastry, aligning the corners with those of the first (it doesn’t have to reach all the way to the edge of the pie dish).
  8. Coat the top crust with the beaten egg.
  9. Put the crust on the bottom rack and bake for 25 minutes, or until it is puffed and golden. Cool gently before serving.

Notes

  • If you like, you can use turkey bacon for pork bacon. It’s fine if you want neither of those things. Sauté the mushrooms and garlic in butter, or use bacon drippings.
    Make use of your preferred cheese. It’s best with a medium or sharp cheddar, but any will do.
    Be sure to grease the pie pan before placing the first puff pastry crust inside to prevent it from sticking and making cleanup a chore.
Keywords:Delia Smith Chicken and Mushroom Pie

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