Chicken, Gammon & Mushroom Pie is my go-to pie. Using ready rolled pastry, its super quick to put together and I often make a large one then take portions into work to microwave for lunch. So it’s basically meal-prep for northerners!
I am rather late in joining the bandwagon but March 14th was International Pi Day. No I haven’t spelt that wrong, it is referring to the mathematical constant. But bakers over the world rose to the challenge and made Pi day into Pie day. Some really managed to combine the two!
Anyway, not being a low and slow cooked meat kinda gal, beef pies etc don’t really do it for me and therefore Chicken, Gammon & Mushroom is my go-to pie filling. Its creamy and tasty, full of meat, a bit of veg and packed with flavour.
Importantly this is a proper pie – one with pasty all the way around, up, under and over. There are times and places for the other types of pie (I lie – there is no excuse!) but this is the gold standard – a true northerner’s pie!
Lets talk crusts. I’ve gone for a quick pre-made, ready rolled puff pastry in the recipe. (By the way did you know that most commercially available pastry is vegan. Concerning if you’re into proper butter but a delight I’m sure if you’re doing the ‘plant-based’ thing – or importantly, need to cook for one!) You can of course make your own proper puff pastry from scratch (plenty in that recipe for this pie) or indeed go for the quick and dirty shortcrust route (double that recipe). I’ve been a bit anti shortcrust for most of my life – I used to just find it quite dry but I am slowly coming back around to it. Shortcrust for the pie base and puff for the top would be a nice combo.
2 x 320g Ready Rolled Puff Pastry Sheets
1 Tbsp Olive Oil
1 Tbsp Sea Salt Flakes
350g Chicken Breasts
1 Tbsp Garlic Paste
4 Tbsp Plain Flour
2 Tbsp Mustard Powder
2 Tbsp Dijon Mustard
1 Tbsp Dried or 2 Tbsp Fresh Thyme
- I have used ready rolled puff pastry but if you have the time, the far superior option is to make you own – find the recipe for proper puff here. I would double the given recipe for a pie this size.
- I used part of a small value gammon joint. You could also used cured bacon loin or gammon steaks. As an alternative, cooking bacon is cheap and generally thick pieces. I prefer un-smoked but smoked would work fine too if that is your preference.
- I like to use a deep pie dish rather than the shallow plate type. Ceramic is my material of choice, i think that metal ones cook the pastry too quickly. I have my ey on this Mason Cash* beaut to add to my collection.
Take 2 x 320g Ready Rolled Puff Pastry Sheets out of the fridge and leave aside to warm slightly – they crack to much when unrolled otherwise.
Chop 2 Onions and add them to a large based pan with 40g Butter, 1 Tbsp Olive Oil and 1 Tbsp Sea Salt Flakes. Cook for 5 or so minutes on a medium heat until the onions start to soften. Meanwhile…
Dice 350g Chicken Breast and 350g Gammon into 1cm-ish size cubes. Add them to the onions and cook for a couple of minutes. Meanwhile…
Chop 350g Mushrooms into a size similar to the chicken and gammon and add it to the pan. Continue to cook until everything is cooked through.
Add 1 Tbsp Garlic Paste, 4 Tbsp Plain Flour, 2 Tbsp Mustard Powder, 2 Tbsp Dijon Mustard and 1 Tbsp Dried or 2 Tbsp Fresh Thyme to the pan. Stir to combine then add 600ml Milk and stir thoroughly until the sauce has thickened. Check the seasoning and add more salt/mustard/herbs as you desire.
Set the pie filling aside whist rolling the pastry. It helps for it to have cooled just a little so it is easier to pour and handle.
Pre-heat the oven 220c or equivalent.
Unroll one of the puff pastry sheets on a floured surface. Make sure it is larger than your pie dish (mine is 27cm round) taking into account the need to cover the inner edges. I rolled my sheet out a little wider to achieve this. Lay the sheet into the pie dish and gently press it down into the edges. Leave any excess pastry hanging over the edges for now.
Fill the pie base with the slightly cooled filling.
Unroll the second sheet of puff pastry and after again checking that it is sufficiently sized, lay it over to form the top of the pie top.
Press the edges of the pastry together with your fingers then use a knife to slice off the excess pastry. This is my favorite bit. I find it oddly satisfying.
Decorate the pie crust however you wish – I went with simple forked edges and a cross (I was in a rush!).
Beat 1 Egg and use it to glaze the top of the pie.
Bake for 30-35 minutes.
Give it a few minutes to settle before serving.
Whats your favourite pie filling and pastry? Let me know in the comments!
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