Tom Kerridge's chicken and mushroom pot pies recipe
If you've had a long day, are feeling under the weather or simply want to snuggle up with something soulful and satisfying, these chicken and mushroom pot pies could be just what the doctor ordered.
From the pages of British celebrity chef Tom Kerridge's latest cookbook, Pub Kitchen, these warming, hearty pies are filled with succulent chicken, chestnut mushrooms and artichokes, all bound together in a delicious creamy sauce flavoured with mustard.
Not confident in your pastry-making skills? No problem. The pie lids are made using shop-bought puff pastry – so simply roll them out, brush them with egg, leave to rest in the fridge for 20 minutes and you'll be all set.
The filling does take a bit of time to make, so this is perhaps one to bookmark for a rainy day or weekend. But, as Tom says: "It’s well worth it once you break into that crispy pastry topping and see all your efforts inside!"
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 750 g chicken thigh fillets
- 500 ml chicken stock
- 5 black peppercorns
- 4 sprigs of thyme
- 2 bay leaves
- 2 tbsp olive oil
- 200 g baby chestnut mushrooms, halved
- 2 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 150 g chargrilled artichoke hearts, quartered
- 50 g butter
- 50 g plain flour, plus extra for dusting
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp tarragon, finely chopped
- 100 ml crème fraiche
- 1 tbsp sherry vinegar
- 500 g packet ready-made puff pastry
- 1 large free-range egg, lightly beaten with a pinch of salt
- 1 pinch salt and freshly ground pepper
- 26.5 oz chicken thigh fillets
- 17.6 fl oz chicken stock
- 5 black peppercorns
- 4 sprigs of thyme
- 2 bay leaves
- 2 tbsp olive oil
- 7.1 oz baby chestnut mushrooms, halved
- 2 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 5.3 oz chargrilled artichoke hearts, quartered
- 1.8 oz butter
- 1.8 oz plain flour, plus extra for dusting
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp tarragon, finely chopped
- 3.5 fl oz crème fraiche
- 1 tbsp sherry vinegar
- 17.6 oz packet ready-made puff pastry
- 1 large free-range egg, lightly beaten with a pinch of salt
- 1 pinch salt and freshly ground pepper
- 26.5 oz chicken thigh fillets
- 2.1 cups chicken stock
- 5 black peppercorns
- 4 sprigs of thyme
- 2 bay leaves
- 2 tbsp olive oil
- 7.1 oz baby chestnut mushrooms, halved
- 2 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 5.3 oz chargrilled artichoke hearts, quartered
- 1.8 oz butter
- 1.8 oz all-purpose flour, plus extra for dusting
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp tarragon, finely chopped
- 0.4 cup crème fraiche
- 1 tbsp sherry vinegar
- 17.6 oz packet ready-made puff pastry
- 1 large free-range egg, lightly beaten with a pinch of salt
- 1 pinch salt and freshly ground pepper
Details
- Cuisine: British
- Recipe Type: Pie
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan set over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender.
- Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for 2 minutes. Add the shallots and garlic, stir, and cook for 3-4 minutes, or until softened. Remove from the heat, stir in the artichokes and set aside.
- Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly.
- Meanwhile, melt the butter in a saucepan set over a medium heat, stir in the flour and cook for 2 minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraiche and sherry vinegar, then add the mushroom mix.
- Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between 4 individual pie dishes and place in the fridge to chill.
- Roll out the pastry on a lightly floured surface to a 5 mm (¼ in) thickness. Cut out 4 rounds, 2 cm (¾ in) wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes.
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving with green vegetables and mash on the side, if you like.
Recipe adapted from Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (published by Bloomsbury Absolute, £27, Hardback). Photography by Cristian Banett.
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