Chicken and Mushroom Pie with Creamy Mash and Honey-Glazed Carrots
Tips for Experienced Cooks
When sautéing the vegetables, consider deglazing the pan with a splash of white wine before adding the flour and other sauce ingredients. This will add depth to the flavor of your sauce. Experiment with the thickness of the puff pastry when covering the pie - a thinner roll might yield a crispier top, while a thicker one could provide a more substantial bite. Additionally, try incorporating a small amount of finely grated parmesan cheese into your mashed potatoes for an extra layer of flavor.
Step 1: Preheat oven and cook chicken
Preheat the oven to 200°C (390°F). In a large pan, heat some oil and cook the chicken until golden, then set aside.
- Oil for cooking
- Chicken
Step 2: Sauté vegetables
In the same pan, add the onions, mushrooms, and garlic. Cook until softened.
- Onions
- Mushrooms
- Garlic
Step 3: Make the sauce
Stir in the flour, thyme, and mustard. Gradually add the chicken stock and cream, stirring until the sauce thickens.
- Flour
- Thyme
- Mustard
- Chicken stock
- Cream
Step 4: Combine chicken and sauce
Chop the chicken into bite-sized pieces and add it back to the pan. Mix well and transfer the mixture to a pie dish.
- Cooked chicken
Step 5: Top with puff pastry
Roll out the puff pastry and use it to cover the pie, then brush with beaten egg.
- Puff pastry
- Beaten egg
Step 6: Prepare the sides
Boil the potatoes until tender, then mash with butter, salt, and pepper. In a separate pan, cook the carrots in honey until glazed and tender.
- Potatoes
- Butter
- Salt
- Pepper
- Carrots
- Honey
Step 7: Bake the pie
Bake the pie in the oven for 25-30 minutes until the pastry is golden and the filling is bubbling.
- Pie dish with chicken and pastry
Step 8: Serve
Serve the pie with creamy mash and honey-glazed carrots. Enjoy!
- Mashed potatoes
- Honey-glazed carrots
Meat, Eggs, & Dairy
- 4 whole chicken breast
Pantry Items
- 150 milliliters double cream
- 50 grams butter
- 300 milliliters chicken stock
- 1 tablespoon flour
- 1 teaspoon dijon mustard
- 2 tablespoons honey
- 1 whole puff pastry sheet
Fresh Produce & Herbs
- 250 grams chestnut mushroom
- 2 whole onion
- 500 grams potato
- 4 large carrot
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon thyme
- 1 pinch salt
- 1 pinch pepper
