“Chicken and mushroom pot pies are a British pub grub classic,” says the king of modern British pub food, Tom Kerridge.
“These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard. That filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!”
- Hardcover Book
- Kerridge, Tom (Author)
- English (Publication Language)
- 272 Pages – 09/14/2023 (Publication Date) – Bloomsbury Absolute (Publisher)
More great recipes from your favourite Chefs
Read This Magazine participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Tom Kerridge’s Chicken and Mushroom Pot Pies
Print RecipeIngredients
- 500ml chicken stock
- 5 black peppercorns
- 4 thyme sprigs
- 2 bay leaves
- 750g chicken thigh fillets
- 2 tbsp olive oil
- 200g baby chestnut mushrooms, halved
- 2 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 150g chargrilled artichoke hearts, quartered
- 50g unsalted butter
- 50g plain flour, plus extra to dust
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp tarragon, finely chopped
- 100ml crème fraiche
- 1 tbsp sherry vinegar
- 500g packet ready-made puff pastry
- 1 large free-range egg, lightly beaten with a pinch of salt
Instructions
Step 1. Put the chicken stock, peppercorns, thyme and bay leaves in a medium saucepan and bring to a simmer over a high heat. Add the chicken, reduce the heat to a gentle simmer and cook for 15-20mins or until tender.
Meanwhile, heat the olive oil in a frying pan over a medium-high heat, add the mushrooms and cook for 2mins. Add the shallots and garlic, stir and cook for 3-4mins or until softened.
Step 2. Next, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a plate. Strain the stock. Leave both to cool slightly.
Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2mins. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens (around 10mins). Stir in both mustards, the chopped tarragon, crème fraiche and sherry vinegar, then the mushroom mix.
Step 3. Cut the cooked chicken into bite-size pieces and fold into the sauce and mushrooms. Season with salt and pepper, then leave to cool. Divide the filling between 4 individual pie dishes and put in the fridge.
Step 4. Roll out the pastry on a lightly floured surface to 5mm thick. Cut out 4 circles 2cm wider than your pie dishes. Brush the edges with egg, then lay, egg-wash edge down, over each pie dish. Lightly press at the edges to seal. Brush the tops with egg wash and rest in the fridge for 20mins.
Step 5. Heat the oven to 180°C fan/gas mark 6. Cut slits in the top of each pastry lid to let the steam escape , then bake the pies for 30mins or until the pastry is crisp and deep golden brown. Leave to stand before serving, with a green veg and mash on the side if you like.
