Pie with chicken, forest mushrooms and vegetables

Name: Pie with chicken, forest mushrooms and vegetables
Total time: 4 h
Yield: 8
Ingredients: onion - 1 pc.; carrots - 1 pc.; celery - 2 stalks; leek (white part) - 1 pc.; champignons - 150 g; chicken meat - 0.7 kg; thyme - a couple of sprigs; chardonnay - 180 ml; flour - 2 tbsp.; mustard - 2 tsp.; egg - 1 pc.; olive oil; mix of wild mushrooms - 300 g; salt pepper; flour - 400 g; cold butter - 250 g

Cookinero 11 November 2022

Hearty and very tasty pie with chicken, forest mushrooms and vegetables.

How to cook Pie with chicken, forest mushrooms and vegetables

Step 1

Coarsely chop the vegetables for the filling. Heat a heavy bottomed pan, add a little oil and fry the chicken for 20 minutes until golden brown. Transfer chicken to a plate.

Step 2

Pour vegetables, thyme into the pan. Pour in the wine. Let it evaporate. Pour the flour, put back the chicken, wild mushrooms and mustard, pour in hot water and bring to a boil. Cook on low heat for 1 hour. Season to taste.

Step 3

In a large bowl, add flour and a pinch of salt. Cut the butter into cubes and rub into crumbs with your fingers. Wrap in cling film and put in the refrigerator.

Step 4

Remove chicken with tongs. Remove the skin and bones, return the meat to the pot and simmer until the mixture thickens. Cool down.

Step 5

Roll out 2/3 of the dough and put in a form, forming the sides. Lay out the filling.

Step 6

Roll out the remaining dough and cover the pie, sealing the edges. Brush top with beaten egg and make a small slit in the middle.

Step 7

Bake for 45-50 minutes at 180 degrees. Enjoy your meal!

Pie with chicken, forest mushrooms and vegetables - FAQ About Ingredients, Baking Time and Storage

Can I use store-bought pie crust instead of making my own?

Yes, you can substitute homemade dough with a store-bought pie crust for convenience. Just ensure it’s large enough to fit your pie dish and follow the package instructions for baking.

What can I use instead of wild mushrooms if they’re unavailable?

Cremini, shiitake, or button mushrooms work well as substitutes. While they won’t have the same earthy depth as wild mushrooms, they’ll still add great flavor.

How can I make this pie vegetarian?

Replace the chicken with hearty vegetables like potatoes, lentils, or tofu. Use vegetable broth instead of water for added flavor, and omit the mustard if preferred.

Can I freeze this pie for later?

Yes! Assemble the pie but don’t bake it. Wrap tightly in plastic and foil, then freeze for up to 3 months. Bake from frozen, adding 10-15 extra minutes.

What’s the best way to reheat leftovers?

Reheat slices in a 350°F (180°C) oven for 10-15 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.

Can I use boneless chicken to save time?

Absolutely! Boneless chicken thighs or breasts work well—just reduce the initial browning time to 10-12 minutes to avoid overcooking.

What sides pair well with this pie?

A crisp green salad, roasted carrots, or garlic mashed potatoes complement the rich flavors. A light gravy or cranberry sauce also works nicely.

How long will leftovers last in the fridge?

Store cooled leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Can I make this pie gluten-free?

Yes! Use a gluten-free flour blend for both the filling and crust. Check that your mustard and other ingredients are gluten-free certified.

How do I prevent the bottom crust from getting soggy?

Pre-bake the bottom crust for 10 minutes at 375°F (190°C) before adding the filling. Alternatively, ensure your filling is fully cooled before assembling.

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