Chicken, Mushroom, & Pea Pie
Prep Time: 1 hour
Cooking Time: 1 hour
Total Time: 4 hours
Serving Size: 2 Large Pies
This recipe will make you feel like you’re on the Great British Baking Show, or at a feast in the Great Hall with Harry Potter! I know it did for me! This pie is warm and hearty and checks all the boxes on a cold or rainy day.
Special Equipment
Food Processor
Rolling Pin
Pastry Brush
Ingredients
2 ½ C + 2 Tbsp All Purpose Flour, Divided
¾ Tsp Diamond Crystal Kosher Salt
1 C Kerrygold Unsalted Butter, Cold and Cubed
½ C – ¾ C Cold Water
2 Tbsp Olive Oil
¾ C Onion, Small Diced
6 Oz Cremini Mushrooms, Small Diced
1 ¼ C Low-Sodium Chicken Stock
8 Oz Boneless, Skinless Chicken Breast, Diced Into ¼ Inch Pieces
¾ C Frozen Peas
½ Tsp Rosemary, Minced
¼ C Minced Parsley
Salt & Pepper
Nonstick spray
1 Egg, Beaten With 1 Tbsp Cold Water
Maldon Flaky Sea Salt
How To
In a food processor, pulse the 2 ½ cups of flour and the salt together a few times. Add the cold, cubed butter to the food processor. Pulse a few more times until the butter is about pea sized. Slowly add ½ cup of cold water, a bit at a time, while continuing to pulse. Keep pulsing until the dough starts to come together and form a ball. If the dough seems a bit dry, add more water, a tablespoon at a time. When the dough is formed, split it into 4 roughly equal pieces, wrap in plastic, and refrigerate for at least 2 hours.
Meanwhile, start on the filling. Warm the olive oil over medium high heat until warm. Add the chopped mushrooms and onions. Sauté 5-7 minutes until the onions begin to soften and the mushrooms begin to brown. Add the chicken and allow it to brown 2-3 min without stirring. Stir, and let it cook another 2-3 min. Salt and pepper gently. Add the 2 tbsp flour and stir to combine. Slowly add the chicken stock, stirring as you go, to avoid any lumps. Add the peas, rosemary, and parsley. Stir to combine and cook 3-5 minute until the gravy thickens. Taste the filling and adjust the salt and pepper as necessary. Remove it from the heat and allow the filling to cool to room temperature.
Preheat the oven to 350° F.
Spray the au gratin dishes with nonstick spray and lightly dust all sides and the bottom. Tap out any excess flour.
Remove the dough from the refrigerator. On a floured surface, roll out the dough into a circle and until the dough is about ¼ - ⅜ inch thick. Place two of the 4 pieces into the dish, making sure it has no holes and hangs over the sides of the dish a bit. You want a bit extra. Put approximately half of the filling into each pie, but don’t overfill. If you have extra, that’s fine, save it for another time. Wet the top edges that overhang with a bit of water. Put the other two rolled-out pieces over dough over the pies. Go around the edge, gently crimping with your fingers to ensure that the pie is sealed. Cut off any excess dough hanging over the side, I find that kitchen shears are really useful for this. Double check again and make sure the pie is sealed.
Cut 3 small slits into the top of the pie to allow the steam to escape. Brush the top with the egg wash. Sprinkle a bit of Maldon salt on top.
Bake on the middle rack for 1 hour until golden brown, rotating halfway through. Allow it to cool at least 5 minutes before attempting to remove the pie from the au gratin dish. The easiest way to remove the pie, if you sprayed and floured it enough, is to turn the pie upside down in your hand, tapping and gently allowing the pie to fall out on its own, and then placing it right side up on a plate. WARNING – the very HOT gravy might seep out of the top slits when you do this, so I recommend not using your bare hand and instead using a clean paper towel or dishtowel to do this. If the crust looks soggy, as if the gravy leaked during the cooking process, I would not recommend attempting to remove the pie. Just eat it right out of the dish!
Adapted from the Chicken & Mushroom Pie recipe in the Unofficial Harry Potter Cookbook.