- Prepared Puff Pastry - 375g
- Chicken (diced) - 850g
- Button Mushrooms (sliced) - 150g
- Shallots (finely diced) - 75g
- Butter (salt free) - 25g
- Water - 500ml
- Major Chicken Stock Base Paste - 25g
- Lime Juice - 5ml
- Double Cream - 200ml
- Cornflour - 35g
- Freshly Ground Black Pepper - To taste
Chicken & Mushroom Pie
Chicken & Mushroom Pie
Why not celebrate #BritishPieWeek with a Chicken & Mushroom classic
Ingredients
Method
1. Put butter in a pan and fry shallots lightly without colour.
2. Add chicken and seal.
3. Add button mushrooms to chicken.
4. Pour boiling water over Major Chicken Stock Base Paste and mix well. Pour the stock over the chicken.
5. Simmer for about 5 minutes or until the chicken is cooked.
6. Mix cornflour with a little water, stir in lime juice and season with pepper.
7. Stir in cream and simmer for two minutes.
8. Put in a pie dish and leave to cool.
9. Cover with puff pastry and brush with beaten egg.
10. Bake in centre of pre-heated oven at 450° / gas mark 8 for 20 minutes or until golden brown.
For a FREE sample of our Major Chicken Stock Base Paste head on over to our website - www.majorint.com
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
