CHICKEN AND MUSHROOM POTATO PIE

I sincerely hope you would share the same passion as me!

A classic comfort dish. 

Made with shredded chicken and sautéed mushrooms in a creamy sauce, topped with mashed potatoes.

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Ingredients

For The Filling                                            For The Sauce

  • 2 Chicken Thigh, Halved                        50gm Butter
  • 2 Chicken Breast, Quartered                 50gm Cornflour
  • 2 Shallots, Chopped                               20ml Milk
  • 2 Carrots, Chopped                                90ml Double Cream
  • Teaspoon Peppercorns                          400ml Chicken Stock
  • Plain Water                                             (saved from simmered stock)
  • 250gm Mushrooms, Sliced

For The Mash

  • 1kg Potatoes
  • 90gm Butter 
Step No 1

In a large saucepan add the chicken, carrots, shallots and peppercorns.

Cover with plenty of water.  Bring to the boil, and simmer for 30 minutes to tenderise the meat.
Step No 2

Strain and save at least 400ml of the stock for assembling the sauce.

Shred the chicken pieces and leave them in the saucepan with the rest of the vegetables.

Step No 3

In the meantime slice and sauté the mushrooms.

Then pour over the cooked chicken, mix well and set aside.
Step No 4

Prepare the sauce by melting 50gm of butter in a saucepan.

Mix cornflour and milk together, then whisk into the melted butter. Whisk continuously to avoid any lumps.

Pour the chicken stock, enough to make a thick consistency.

Finally add the cream and combine well.

Step No 5

Transfer the shredded chicken and sautéed mushrooms in the base of a large pie dish.
Step No 6

Pour the sauce over the top.

Step No 7

Mix well together.

Set aside to cool slightly, about 20 minutes.  Cooling makes it easier to spread the mash potatoes.
Step No 8

Peel and quarter the potatoes.

Boil until soft enough to mash the potatoes.

Step No 9

Drop in 90gm of butter.
Step No 10

Using a potato masher, mash to a smooth finish.

Spread the mashed potatoes over the chicken mixture.

Step No 11

Use a fork to score the top for a crusty finish when cooked.
Step No 12

Stand the dish on a baking tray and bake in preheated oven at 180°C for 1 hour, until golden brown.

Step No 13

Ready to serve.
Step No 14

Serve with steamed vegetables.