Chicken & mushroom pies

Name: Chicken & mushroom pies
Yield: For 6 people
Cuisine: United Kingdom
Ingredients: 50 g (1¾ oz) butter; 1 celery stalk, chopped; 1 carrot, chopped; 250 g (9 oz) mushrooms, cut into 5 mm (¼ inch) slices; 750 ml (26 fl oz) chicken stock; 1 egg yolk + 1 tbsp milk, for egg wash; 3 tbsp parsley, chopped; sea salt and pepper; 240 g (8½ oz) plain (all-purpose) flour; 5 black peppercorns; 250 ml (9 fl oz) full-fat milk; flour, for dusting; 130 ml (4 fl oz) ice-cold water; 240 g (8½ oz) chilled butter, diced; ½ tsp sea salt; 1 organic chicken; 500-600 g (1 lb 2 oz-1 lb 5 oz) cooked chicken (above), cut into small chunks; 1 onion, chopped; 6 tbsp plain (all-purpose) flour; 4 tbsp tarragon, finely chopped; pinch of ground nutmeg

Preparation info

For
6
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

This is an example of a savoury pie that uses just a top crust. I like these types of pies best with a puff pastry lid, but if you don’t want to make puff pastry (even though this is a really quick method), you can make shortcrust instead or use a shop-bought alternative. I won’t judge – it’s available, so why not use it now and again when you don’t have time to make pastry from scratch? You can use chicken breast to make the filling, but a whole orga