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📋Double Crust Chicken Pot Pie With Mushrooms

This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.
Course Main Course
Cuisine British
Keyword chicken pie, chicken quiche, chicken tarte
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 1 hour
Total Time 2 hours 5 minutes
Servings 6 people
Calories 1027kcal

Ingredients

Short pastry

Bechamel

For the filling

Instructions

Make the short pastry

  • Mix all the ingredients for the short pastry
    3 cup flour, 1 cup butter, 2 fresh eggs, 1 pinch salt, 2 tablespoon fresh water
  • Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies

Make the bechamel

  • Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
    2 tablespoon flour, 2 tablespoon butter
  • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
    1 ¼ cup milk
  • Put back on the heat and bring to boil stirring constantly.
  • Lower the heat and keep steering, till it reaches the right consistency.
  • Add salt and nutmeg at the end
    1 pinch freshly grated nutmeg, salt & pepper

Make the filling

  • Debone the boiled chicken or use leftover
    1 boiled chicken
    boiled chicken to add to a soup
  • Gently stir fry 2 leeks and the carrots that have been washed and diced, using 25 gr of butter and 1 tablespoon of olive oil.
    2 leeks, 2 carrots, 1 tablespoon olive oil, ¼ cup butter
  • Once the leeks are cooked add the peas and cook for 3 minutes
    11 oz peas
  •  Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes
    11 oz mushroom, salt
  • To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.
    ½ lemon zest

Making the pie

  • Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
  • Take the short pastry out of the fridge and keep ⅓ aside to make the top of the pie.
  • Roll flat the remaining ⅔ of the pastry.
  • Cover a 9 ½ in - 24 cm baking pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
  • Roll the remaining pastry for the top
  • Put both pastries back in the fridge to cool for another 30 minutes.

Assembling the pie

  • Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
  • Make a hole in the centre so that the steam can escape and, if you have some pastry leftover, you can make some additional decoration on top.
  • Brush the top with egg wash
    extra egg for brushing
  • Cook in a hot oven at 350F - 180 C for 35 minutes.
  • Wait 10 minutes before removing it from the pan
  • Serve hot

Video

Notes

  • As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
  • Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
  • Do not fill in the pie with a hot filling, let it cool down first
  • For more tips on homemade bechamel and short pastry click on the links
  • Wait 10 minutes before removing the pie from the pan

Nutrition

Calories: 1027kcal | Carbohydrates: 65g | Protein: 39g | Fat: 67g | Saturated Fat: 34g | Cholesterol: 266mg | Sodium: 522mg | Potassium: 748mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 28.1mg | Calcium: 131mg | Iron: 6.1mg