Sarah Brown
Making individual chicken and mushroom pies is a delightful way to enjoy a classic comfort dish with a personal touch. This recipe combines tender chunks of chicken, earthy mushrooms, and a creamy sauce, all encased in a flaky pastry shell. Perfect for a cozy dinner or a special occasion, these pies are not only delicious but also surprisingly easy to prepare. By using store-bought puff pastry, you can save time while still achieving a homemade feel. Whether you're cooking for family or entertaining guests, individual chicken and mushroom pies are sure to impress with their hearty flavors and charming presentation.
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What You'll Learn
- Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough before rolling
- Cook Chicken Filling: Sauté chicken pieces until golden. Set aside for later use
- Sauté Mushrooms: Cook mushrooms in butter until browned. Add garlic for extra flavor
- Make Sauce: Whisk flour, stock, and cream. Simmer until thickened. Season to taste
- Assemble & Bake: Fill ramekins, top with crust, and bake at 375°F for 25 minutes
Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough before rolling
To prepare the pie crust for your individual chicken and mushroom pies, begin by gathering your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a flaky and tender crust lies in keeping the ingredients cold, so ensure your butter is chilled and your water is icy. Start by measuring out 2 and 1/2 cups of flour and placing it in a large mixing bowl. Add a teaspoon of salt and mix it through to combine. Next, cut 1 cup of cold butter into small cubes and add them to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces of butter remaining. This step is crucial for achieving a flaky texture in your crust.
Once the butter is incorporated, gradually add ice-cold water, a tablespoon at a time, and mix gently with a fork. You’ll need about 6 to 8 tablespoons of water, but add it sparingly to avoid making the dough too wet. The goal is to bring the dough together into a shaggy mass that holds when squeezed. Overmixing or adding too much water can make the crust tough, so stop as soon as the dough comes together. Divide the dough into two portions, one slightly larger than the other, as the larger portion will be used for the bottom crusts of your individual pies.
After dividing the dough, flatten each portion into a disc and wrap them tightly in plastic wrap. This step helps the dough relax and makes it easier to roll out later. Place the wrapped dough in the refrigerator to chill for at least 30 minutes, or up to 2 hours. Chilling is essential because it firms up the butter, preventing it from melting too quickly when you roll out the dough. It also allows the flour to absorb the moisture evenly, resulting in a more cohesive and easier-to-handle dough.
While the dough chills, you can prepare your chicken and mushroom filling, ensuring you’re making efficient use of your time in the kitchen. Once the chilling time is up, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly. This makes it easier to roll without cracking. Lightly flour your work surface and rolling pin to prevent sticking. Start rolling out the larger dough disc, working from the center outward and turning the dough occasionally to ensure even thickness. Aim for a thickness of about 1/8 inch, which is thin enough to bake through but sturdy enough to hold the filling.
Repeat the rolling process with the smaller dough disc, which will be used for the pie tops. If you’re making individual pies, cut the rolled-out dough into circles or squares large enough to line your pie dishes or ramekins, with enough overhang to seal the edges. Place the rolled-out dough into your dishes, pressing it gently into the bottom and sides. Trim any excess dough, leaving a small overhang, and set aside the scraps for decorating, if desired. Now your pie crusts are ready to be filled with your delicious chicken and mushroom mixture, bringing you one step closer to enjoying your homemade individual pies.
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Cook Chicken Filling: Sauté chicken pieces until golden. Set aside for later use
To begin preparing the chicken filling for your individual chicken and mushroom pies, start by selecting high-quality chicken breast or thigh meat, depending on your preference. Cut the chicken into uniform, bite-sized pieces, ensuring they are not too large to fit comfortably into the pie. Season the chicken generously with salt and pepper, allowing the flavors to penetrate the meat while you prepare the other ingredients. This initial seasoning is crucial as it forms the flavor foundation of your filling.
Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil or unsalted butter. Allow the fat to heat until it begins to shimmer but not smoke, which is the ideal temperature for sautéing. Carefully add the seasoned chicken pieces to the pan in a single layer, avoiding overcrowding, as this can cause the chicken to steam instead of sear. Cook the chicken for 3-4 minutes on each side, or until it develops a beautiful golden-brown crust. This step not only adds flavor through the Maillard reaction but also helps to seal in the juices, keeping the chicken moist and tender.
As you sauté the chicken, use tongs or a spatula to flip the pieces gently, ensuring even cooking on all sides. Be mindful not to overcook the chicken at this stage, as it will continue to cook when baked in the pie. The goal is to achieve a golden exterior while keeping the interior slightly undercooked, as it will finish cooking in the oven later. If you’re cooking a large batch, work in batches to maintain the pan’s heat and ensure each piece cooks evenly.
Once the chicken pieces are golden, transfer them to a clean plate or bowl using a slotted spoon, leaving any residual oil or juices in the pan. These juices will be invaluable for building flavor in the next steps of your pie filling. Set the cooked chicken aside, allowing it to rest while you prepare the mushrooms and sauce. This resting period also helps the chicken retain its juices, ensuring a succulent filling for your individual pies.
By sautéing the chicken pieces until golden and setting them aside, you’ve completed a critical step in creating a flavorful and textured chicken filling. This method not only enhances the taste but also ensures that the chicken remains tender and juicy when combined with the creamy mushroom sauce and baked inside the pie crust. With the chicken prepared, you’re now ready to move on to cooking the mushrooms and creating the rich sauce that will bring your individual chicken and mushroom pies to life.
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Sauté Mushrooms: Cook mushrooms in butter until browned. Add garlic for extra flavor
To begin the process of making individual chicken and mushroom pies, one of the crucial steps is to sauté the mushrooms to perfection. This step not only enhances the flavor of the mushrooms but also adds depth to the overall taste of the pie. Start by selecting fresh, high-quality mushrooms, preferably button or cremini mushrooms, as they have a rich, earthy flavor that complements the chicken well. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, and then slice them evenly to ensure consistent cooking.
Next, prepare a large skillet or frying pan by melting a generous amount of butter over medium-high heat. The butter not only adds richness to the dish but also helps the mushrooms brown beautifully. Once the butter is hot and starts to foam, add the sliced mushrooms to the pan in a single layer, being careful not to overcrowd them. If necessary, sauté the mushrooms in batches to ensure even cooking. As the mushrooms cook, they will release their moisture, which will eventually evaporate, allowing them to brown nicely. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
As the mushrooms brown, it's essential to keep an eye on them to prevent burning. The browning process, known as the Maillard reaction, is crucial for developing the deep, savory flavors that will elevate the chicken and mushroom pie. Once the mushrooms are browned, it's time to add the garlic, which will infuse the dish with its aromatic flavor. Mince 2-3 cloves of garlic and add them to the skillet, stirring frequently to prevent the garlic from burning. Cook the garlic for about 1-2 minutes, until it becomes fragrant and just starts to turn golden.
The combination of sautéed mushrooms and garlic creates a flavorful base for the chicken and mushroom pie. To further enhance the flavor, consider adding a pinch of salt and pepper to taste, as well as a sprinkle of fresh thyme or parsley. The salt will help draw out the moisture from the mushrooms, allowing them to brown more effectively, while the herbs will add a subtle, earthy note to the dish. Be careful not to oversalt the mushrooms at this stage, as the other ingredients in the pie will also contribute to the overall seasoning.
After sautéing the mushrooms and garlic, remove them from the heat and set them aside to cool slightly. This step is crucial, as it allows the flavors to meld together and prevents the mushrooms from becoming soggy. While the mushrooms cool, prepare the remaining ingredients for the chicken and mushroom pie, such as cooking the chicken, making the béchamel sauce, and rolling out the pastry. By taking the time to properly sauté the mushrooms and add garlic for extra flavor, you'll create a delicious and flavorful filling that will make your individual chicken and mushroom pies truly exceptional. Remember, the key to success in this step is patience, attention to detail, and a willingness to let the ingredients shine.
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Make Sauce: Whisk flour, stock, and cream. Simmer until thickened. Season to taste
To begin crafting the sauce for your individual chicken and mushroom pies, start by preparing a roux, which serves as the base for thickening. In a medium saucepan, whisk together 2 tablespoons of all-purpose flour with 1 cup of chicken or vegetable stock over medium heat. Ensure the flour is fully incorporated to avoid lumps, creating a smooth, homogeneous mixture. Gradually add 1 cup of heavy cream, continuing to whisk constantly to maintain a silky texture. This combination of stock and cream will provide a rich, velvety foundation for your sauce.
Once all the ingredients are combined, increase the heat slightly to bring the mixture to a gentle simmer. Allow the sauce to cook for 3-5 minutes, stirring frequently to prevent sticking or burning. As the sauce simmers, you’ll notice it beginning to thicken due to the flour absorbing the liquid and the cream reducing slightly. The goal is to achieve a consistency that coats the back of a spoon, ensuring it will hold together well in the pie without becoming runny.
While the sauce thickens, pay close attention to its texture and adjust as needed. If it becomes too thick, add a splash of additional stock or cream to loosen it. Conversely, if it’s too thin, continue simmering for another minute or two, allowing it to reduce further. This step is crucial for achieving the perfect consistency that will bind the chicken and mushrooms in your pie without overwhelming them.
Once the sauce has reached the desired thickness, remove it from the heat. Now is the time to season to taste with salt, pepper, and any additional herbs or spices you prefer, such as thyme or a pinch of nutmeg. Taste the sauce carefully and adjust the seasoning incrementally, as the flavors will concentrate further when baked in the pie. Proper seasoning will elevate the overall taste of your chicken and mushroom pie, ensuring every bite is flavorful and balanced.
Finally, let the sauce cool slightly before incorporating it into your pie filling. This allows the flavors to meld together and prevents the pastry from becoming soggy. The sauce should be rich, creamy, and perfectly seasoned, complementing the tender chicken and earthy mushrooms in your individual pies. With the sauce prepared, you’re one step closer to assembling a delicious, comforting dish that’s sure to impress.
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Assemble & Bake: Fill ramekins, top with crust, and bake at 375°F for 25 minutes
To begin the assembly process for your individual chicken and mushroom pies, start by preparing your ramekins. Grease the inside of each ramekin with a small amount of butter or non-stick cooking spray to ensure the pies don't stick. This step is crucial for easy removal and serving later on. Once prepared, spoon the cooked chicken and mushroom filling into each ramekin, making sure to divide the mixture evenly. The filling should be hot when added to the ramekins, as this will help create a nice steamy environment for the pastry to cook in.
Next, it's time to top the ramekins with the crust. Roll out your pastry dough to a thickness of about 1/8 inch, and using a knife or pastry cutter, cut out circles that are approximately 1 inch larger in diameter than the ramekins. This will allow for some overhang, which can be crimped or pressed against the ramekin's edge to create a seal. Place each pastry circle over a filled ramekin, pressing gently to adhere the pastry to the rim. You can also brush the edges with a little beaten egg or milk to help the pastry stick and create a golden, glossy finish.
Before baking, consider adding a small steam vent to the top of each pie. This can be done by making a small incision in the center of the pastry or by cutting out a decorative shape, such as a leaf or star. This step is essential to allow steam to escape during baking, preventing the pastry from becoming soggy. Additionally, you can brush the entire surface of the pastry with beaten egg or milk to promote even browning and a beautiful, appetizing appearance.
With your ramekins filled and topped with pastry, it's time to bake the individual chicken and mushroom pies. Preheat your oven to 375°F (190°C) to ensure it's at the correct temperature before baking. Place the ramekins on a baking sheet to catch any potential spills and transfer them to the preheated oven. Bake the pies for approximately 25 minutes, or until the pastry is puffed, golden brown, and cooked through. Keep a close eye on the pies during the last few minutes of baking to avoid over-browning.
As the pies bake, the aroma of cooked chicken, mushrooms, and flaky pastry will fill your kitchen. After 25 minutes, carefully remove the baking sheet from the oven and let the pies cool in the ramekins for a few minutes. The filling will be hot, so allowing the pies to rest briefly will make them easier to handle and serve. To serve, simply place a ramekin in front of each guest, or carefully remove the pie from the ramekin and present it on a plate, accompanied by a side salad or steamed vegetables for a complete and satisfying meal.
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Frequently asked questions
You’ll need chicken breast, mushrooms, onions, garlic, butter, flour, chicken stock, milk, puff pastry, thyme, salt, and pepper. Optional ingredients include cream for a richer filling and egg wash for a golden crust.
Sauté onions and garlic in butter, add mushrooms and cook until softened. Stir in flour, then gradually add chicken stock and milk to create a creamy sauce. Add cooked, diced chicken and season with thyme, salt, and pepper. Simmer until thickened.
Yes, store-bought puff pastry works perfectly for individual chicken and mushroom pies. Roll it out slightly, cut into rounds or squares, and use it to line your pie dishes or tins. It saves time and still gives a flaky, golden crust.
Bake at 200°C (400°F) for 20-25 minutes or until the pastry is golden brown and puffed. If using a pie dish with a pastry lid, ensure the filling is hot and bubbling before serving. Let cool slightly before serving.
