Easy Indian Chicken & Mushroom Pie

Easy Indian Chicken and Mushroom Pie - This Indian chicken and mushroom pie is quick to make, delicious and seriously comforting with heat from gentle aromatic warming indian spices. Once you make it, you will make it again and again!

Easy Indian Chicken & Mushroom Pie

Pies of all kinds are the ultimate comfort food but the great thing about this one is that it is so easy to make.

In this recipe, lightly spiced chicken and mushrooms sit underneath a golden flaky crust. So good!

As the filing is made on the stove top, you can freeze the filling and make the pie at a later date.

Or make a double batch, making one now and one later.

Ingredients you will need

Oil

I add this so the Butter doesn't burn when cooking at higher temperatures.

Butter

Adds flavour and combined with the flour, helps the sauce to thicken.

Cumin Seeds

The aromatic sweet and earth flavour of Cumin is what makes this pie.

Onions

White or red. Both work well.

Mushrooms

I think they add more flavour then white mushrooms but you can use white if you prefer.

Chicken Breast

You can use Chicken Thigh or cook bone in, skin on chicken breast and cook it first. You can also use ready rotisserie chicken.

Garlic

Adjust quantity according to your taste.

Herbs

I add some Mixed Herbs for flavour.

Green Chilli Paste/Red Chilli Powder and Chilli Flakes

I prefer Green Chilli Paste with a pinch of Chilli Flakes.

Plain Flour

This helps to thicken the sauce as it simmers

Mustard (Optional)

I like the flavour but this can be skipped.

Chicken Stock

This adds flavour and creates the base of the sauce. You can also use Cream of Mushroom soup. This won’t need cooking out for as long.

Salt and Pepper

Only add Salt if the Chicken Stock has no salt in it.

Milk

To add a little creaminess. Or Double Cream.

Puff Pastry

Use any brand that you like

Egg

For the egg wash and to create a beautiful golden crust.

How to make it

Heat Oil and Butter and once hot, add Cumin Seeds.

When they begin to sizzle, add Onions and cook till golden brown over medium low heat.

Add Garlic and Green Chilli. Cook for 1 minutes.

Now add the Mushrooms and saute for 5 minutes over medium high heat.

Add diced Chicken and Chilli Flakes and sear until lightly golden all over.

Add the Flour and stir in.

Now add the Mustard and Stock. Simmer till thickened.

Add Double Cream.

Cool for 15 minutes. (Not the most appealing looking pie filling..i know).

 

Place filling in a pie dish.

Add the pastry to the top of the pie dish. Gently cut some slits in the top.

Brush with Egg wash.

Cook for 30 minutes at 190 C/Gas Mark 5.

Top Tips for making this recipe

Puff Pastry

I use a pre rolled sheet in this recipe to make life easier.

Try and keep it cold. Puff Pastry likes to be kept cold.

Filling

Let the filling cool for at least 15 minutes.

This is an important step because the pastry has a high fat content and will begin to melt if all the heat from the filling is hitting it meaning it won’t puff up as much and won’t be as flaky.

Pre Freeze

You can place the dish in the freezer for 10 minutes before cooking to make sure everything is nice and cool before cooking.

Spices

Adjust the Spices according to your taste. You can add Paprika and Turmeric too.

Veg

You can add Corn, Carrots or Peas to this recipe if you like.

Stock

If you have stock that is already salted, adjust the salt in the pie.

You can replace this with a cream of mushroom soup if you prefer.

In this case omit the flour and there is no need to reduce and cook the soup out for 30 minutes. 5 minutes will be enough.

Chicken

You can use pre cooked chicken  in this recipe to save time.

You can use boneless chicken thighs instead of chicken breast. In this case, you will need to cook the filling slightly longer.

If the Pastry has got too warm

If the pastry has become too warm and is softening, place the entire pie in the freezer for 10 minutes before baking. This will help the pastry stay in shape and puff up.

Freezing and reheating

To freeze the filling to use at a later date

Let the filling cool completely.

Then freeze in an air tight container for up to 3 months.

Before baking, let the filling to come to room temperature for 20 minutes, then transfer the filling into the oven dish, cover with puff pastry, egg wash and bake.

To freeze the unbaked pie

Don’t egg wash the pie.

Make sure the chicken mixture is completely cool before offing the pastry on top.

Freeze the unbaked pie by wrapping it in 2 layers of foil.

Freeze for up to 3 months.

Defrost the pie in the fridge overnight or on the countertop for 1 - 2 hours depending on how hot it is where you are!

Brush all over with egg wash.

Decrease the temperature to 180 C/Gas Mark 4.

Bake for 35 - 40 minutes.

To freeze the baked pie

Let t cool completely and wrap in 2 layers of foil. Freeze for up to 3 months.

Place in a preheated oven (180 C/Gas Mark 4). Bake until the pie is hot all the way through.

What to serve it with:

Best Garlic Mashed Potatoes

Roasted Potatoes and Carrots

Other recipes you may like:

Easy Lamb and Sausage Pie

Indian Shepherd’s Pie

Apple and Blackberry Pie

The Easiest Cornflake Tart

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