Community Recipe: Barry's Chicken And Mushroom Pie


This Community Recipe was uploaded by the user Barry.

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Chicken is not boring. I've used some cheffy techniques to take my chicken and mushroom pie to the next level. It's amazing if I get the pastry right...


  • 250 g plain flour
  • 110 g unsalted butter
  • 1 ea egg yolk
  • 3-4 tbsp water
  • 1 sprig tarragon
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 tsp salt
  • 1 ea egg, beaten
  • 1 ea whole chicken (1.5kg)
  • 150 g unsalted butter
  • 1 sprig thyme
  • 1 sprig tarragon
  • 1 clove garlic
  • 1 tbsp unsalted butter
  • 200 g mixed wild mushrooms
  • 25 ml brandy
  • 100 g leeks
  • 2 sprigs thyme
  • 1 tbsp plain flour
  • 150 ml chicken stock
  • 100 ml double cream
  • 1 ea egg, beaten
  • 1/2 tsp flaked sea salt
  • 1/2 tbsp fresh thyme leaves
Make the Dough

Step 1

Make The Dough

Rub the cubed butter into the flour in a mixing bowl until the mixture resembles breadcrumbs. Stir through the egg yolk and the water. Chop the herbs and add them to the bowl. Season with salt and knead gently until the whole thing forms a soft dough ball - don't overwork or else the pastry will be tough when cooked. Wrap the dough in clingfilm and chill in the fridge for at least an hour to relax.

Cook the Skin

Step 2

Cook The Skin

Preheat the oven to 180°C. Remove the skin from the breasts of the chicken carefully, keeping it all in one piece. Break down the rest of the chicken, removing the breasts and the skin-on legs. Save the breasts for another recipe. Line a baking tray with greaseproof paper and lay the chicken skin on it flat. Lightly season with salt and pepper and cover with another sheet of greaseproof paper, then another baking tray. Bake the skin for 1 hour, until golden brown and crisp all over. Leave the skin to cool.

Cook the legs

Step 3

Cook The Legs

Add the butter, herbs and garlic to a medium saucepan and put it over a medium heat to melt the butter. Bake the skin for 1 hour, until golden brown and crisp all over. Submerge the chicken legs in the butter and continue to heat over a low heat for 45 minutes, then remove the legs and leave to cool. Tear the chicken from the bones to get tender strips.

Blind Bake

Step 4

Blind Bake

Turn the oven up to 200ºC. Slice the rested dough into two parts. Roll one part of dough on a lightly floured surface to the thickness of a pound coin. Lay over a 20x20cm tart case and gently press into the edges and right down into the corners, trim off any excessive pastry. Line the inside of the tart case with baking parchment and fill with dried beans. Then chill again for 15 mins. Bake the case for 15 mins, then remove the beans and brush with beaten egg. Bake again for 5 minutes before allowing to cool.

Make the filling

Step 5

Make The Filling

Clean the wild mushrooms and get a frying pan very hot. Melt the butter in the pan and when it’s foaming add the mushrooms and brown well. Pour the brandy into the pan and let it bubble away (you can flambé if you want). Wash and slice the leek. Add the chicken pieces, leek and the thyme leaves and cook for 5 minutes, stirring regularly. Add the flour and coat everything in it before adding a little chicken stock at a time, letting it thicken up and go smooth before adding more. Once all of the chicken stock has been added pour in the double cream and mix well. The mixture should mostly be filling and not be too liquid. Pour the mixture into the blind baked tart case.

Assemble your Pie

Step 6

Assemble Your Pie

Roll out the second piece of dough to the same thickness and cut out a circle just bigger than the top of the tart case. Brush around the edge of the dough with the beaten egg. Roll the dough over the tarts, egg side down. Press the edges of the dough gently into the top of the tart case, crimping to seal. Brush the top of the dough with the egg, grab your crispy chicken skin and roughly crumble it all over the pastry along with a little fresh thyme.

Bake and Serve

Step 7

Bake And Serve

Bring the oven back up to 200ºC if you need to and bake the tarts for another 20 minutes, until the top is golden brown. Carefully remove the pie from the case and serve! Makes 1 pie

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