Easy Indian Chicken and 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!
Ingredients
- 2 tbsp Oil Vegetable
- 1 ½ Butter
- 1 tsp Cumin Seeds
- 2 Onions Diced
- 6 Garlic Cloves Crushed
- 1 tsp Green Chilli Paste Adjust according to your taste
- 320 g Mushrooms Chesnut, sliced
- 600 g Chicken Breast Cubed
- ½ tsp Mixed Herbs Optional
- Pinch Chilli Flakes
- 2 tbsp Plain Flour
- 1 tsp Mustard (Optional), English
- 300 ml Chicken Stock
- 100 ml Double Cream or Milk
- 375 g Puff Pastry Sheet Rolled out
- 1 Egg Whisked in a bowl
Instructions
- Heat Oil and Butter, Once hot, add Cumin Seeds.
- When they begin to sizzle, add Onions and cook till golden brown over medium low heat.
- Now add the Garlic and Chilli and cook for 1 minute.
- Add Mushrooms, diced Chicken, Mixed Herbs, Chilli Flakes and sear until lightly golden all over.
- Add the Flour and stir in.
- Now add the Mustard, Stock. Simmer till thickened for 25 - 30 minutes. Stir in Cream and cook for 2 minutes.
- Place filling in a pie dish (20 x 30 cm or a 25 cm round dish). Allow to cool for 15 minutes.
- Heat the oven to 200 C/Gas Mark 6.
- Add the pastry to the top of the pie dish. Gently press the edges with your fingers. Cut some slits in the top. Brush with Egg wash.
- Cook for 30 minutes.
Notes
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.Nutrition
Calories: 387kcalCarbohydrates: 28gProtein: 22gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 69mgSodium: 224mgPotassium: 521mgFiber: 2gSugar: 3gVitamin A: 62IUVitamin C: 5mgCalcium: 26mgIron: 2mg
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