- 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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
