Creamy Chicken & Mushroom Pie

There’s something undeniably satisfying about a golden pie emerging from the oven, and this Creamy Chicken & Mushroom Pie is comfort food at its finest! A luscious mix of tender chicken, earthy mushrooms and fresh herbs are combined in a creamy sauce and encased in our delicious Sour Cream Shortcrust Pastry to create a belly-warming dish that promises to win hearts.

Prep Time: 30 minutes
Cook Time: 2 hours
Serves: 6
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

2 (400g packets) Carême Sour Cream Pastry, defrosted
1 egg, lightly beaten, for glaze
1 large cooked chicken, skin discarded & meat shredded
1 tbsp olive oil
2 celery sticks, chopped
2 brown onions, peeled & chopped
3 garlic cloves, peeled & chopped
250g field mushrooms
¼ cup plain flour
250ml chicken stock
1 tsp lemon zest, finely grated
125ml thickened cream
¼ cup lemon juice
Sea salt & freshly ground black pepper, to taste
¼ cup chopped flat-leaf parsley
1 tsp dried tarragon
1 tbsp thyme leaves.

Method

Preheat oven to 180°C fan-forced (200°C conventional).
In a large pan over medium-low heat, heat the olive oil, then add the celery, onion, garlic and mushrooms, stirring to combine. Cover and cook for 10-15 minutes, or until onion is soft.
Add the flour (stirring to combine), followed by the chicken stock and lemon zest. Add the cooked chicken, bring to a simmer then reduce heat to low, cover and cook for 15 minutes, or until mixture thickens.
Add the cream, lemon juice and herbs, check/adjust seasoning, then set aside to cool.
Unroll the pastry onto a lightly dusted work surface, then dust with flour. Using a 26cm round plate as a template, cut a circle.
Line a 23cm tart tin with the pastry, gently pushing it into the tin, then line with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Place into the oven to bake for 20 minutes, then remove weights and reduce oven temperature to 160c fan-forced (180c non-fan). Brush the base of the tart case with beaten egg, then return to oven for a further 5 minutes to brown the base of the tart. Set aside to cool.
Increase oven temperature to 180°C.
When the filling and tart case are both cooled, transfer the filling to the tart case and top with a 24cm pastry circle cut from the second sheet of pastry. Cut an X in the top of the pastry for venting, brush the top with beaten egg yolk and milk, then place into the oven to bake until golden (about 40-50 minutes).

To Serve