Chicken, Pancetta and Mushroom Pie
⏱️ Prep Time: 3-4 hours
⏱️Cook Time: 25-20 Minutes
⏱️Total Time: 3.5-4.5 hours
⏱️Yield: 1 large pie or 4 small individual pies
Ingredients
Dough
700 grams plain flour
150 grams butter
1 tsp fine sea salt
240 ml (1 cup) water
Filling
2 chicken Fillets
500ml chicken broth
65 grams pancetta
1 leek
100 grams chestnut mushrooms
2 cloves garlic (diced)
2 tsp light soy sauce
1 tbsp wholegrain mustard
2 tsp smoked paprika
1/2 tsp white ground pepper
1 tsp onion powder
2 tbsp thyme leaves
2 tbsp Crème fraîche
1 Egg
Method
Making this pie is the perfect way to slow down and enjoy a cosy afternoon in the kitchen. A rewarding rich, comforting pie with golden pastry and a creamy filling. It is ideal for a family dinner, meal prepping for the week, or even serving up to guests. A proper, hearty recipe that always feels special when it comes out of the oven.
Step 1: Preparing the Dough
To begin your dough, pour 240ml of water into a saucepan and bring it to the boil. Once hot, add 150g of butter and stir until it has completely melted into the water.
While that is melting, weigh out 700g of plain flour and place it into a large mixing bowl. Once the butter and water mixture has combined and cooled slightly, just enough so it will not burn your hands, pour it into the flour along with 1 teaspoon of fine sea salt.
Begin mixing with a spoon until the mixture becomes too thick to stir. Turn it out onto your kitchen surface and knead with your hands until smooth and fully combined. Once ready, wrap the dough in cling film and place it in the fridge.
If you are making the pies the same day, the dough will need at least 2 to 3 hours in the fridge. I often make mine at the weekend to save time during the week. It will keep in the fridge for 3 to 4 days, or in the freezer for 3 to 6 months if you are making a larger batch.
If using chilled dough from the fridge, take it out 2 to 3 hours before rolling so it softens slightly and is easier to work with.
Step 2: Cooking the Chicken
Pour 500ml of chicken broth into a saucepan and add your chicken. Set over a medium heat and cook until the chicken is fully cooked through. At this point, preheat your oven to 180°C.
Step 3: Preparing the Rest of the Filling
Add your 65g of pancetta to a cold frying pan and place over a medium heat. Stir occasionally so it does not stick.
While that is cooking, chop one leek into quarters and dice 100g of chestnut mushrooms. Once the pancetta has developed a nice colour, add the leeks and cook for around 3 minutes until softened. Then add the mushrooms and cook for another 2 minutes, stirring occasionally.
Finally, add your 2 chopped garlic cloves and cook for 30 seconds to 1 minute, until fragrant.
Step 4: Shredding the Chicken
After about 15 minutes, once the chicken is cooked, remove it from the broth and shred it using two forks.
Add the shredded chicken to the pancetta mixture and pour in 1 cup of the cooked stock. Stir together and cook for 3 to 4 minutes before adding your seasonings.
Step 5: Seasoning the Filling
Add 2 teaspoons of light soy sauce and 1 tablespoon of wholegrain mustard. Stir on a low heat.
Then add 2 teaspoons of smoked paprika, ½ teaspoon of white ground pepper, 1 teaspoon of onion powder and 2 tablespoons of thyme leaves. Mix everything together until fully combined.
Stir in 2 tablespoons of crème fraîche to create a creamy filling. If the mixture feels a little dry, you can add a splash more stock.
Step 6: Lining Your Pie Dish
Once your filling is creamy and combined, take your chilled pastry and divide it depending on how many pies you are making. Cut into quarters for four mini pies, or in half for one large pie.
Roll out one portion until it is about 3-5 mm thick. Carefully lay it over your pie dish and gently press it into the corners and sides. If any areas feel thicker, gently press and shape them so the pastry is even. Trim away any overhanging pastry by running a knife along the edge of the tin.
Step 7: Adding the Lid and Baking
Spoon your filling into the pastry case, making sure it is evenly spread and not overfilled, as you need space for the lid.
Roll out the remaining pastry to around 5mm thick and place it over the top of your pie. Trim to size using a knife, or press against the edge of the tin to remove excess pastry. Seal the edges by pressing the top layer into the bottom layer.
Add any decorative touches you like, brush with a light egg wash, and place into the oven.
Bake for 25 to 30 minutes, until golden brown.
Allow to cool slightly, then serve and enjoy.