Chicken and Mushroom Pie

McKneff

I have a tin of sliced garlic mushrooms in garlic sauce. Bought two as they were on special offer but used one as a starter but it was a but runny.

What are peoples thoughts on putting more sliced mushrooms in it with lots of chicken and putting it into a pie.

Would I put raw chicken in it or cooked leftovers.

Mrs_Chip

I would fry off some more mushrooms (chesnuts have lots of flavour) and add them with some pre-cooked chicken to the garlic mshrooms. I would add a bit of tarragon to the mix because I like it with both chicken and mushrooms! This might be nice topped with mash for a change.

freyasmum

I would add more mushrooms but I'd fry them off first - the absolute best way is to cook them, with some butter/salt and pepper until all their moisture comes out and then till it all disappears. Takes quite a while, but the taste is second to none!

Would definitely either pre-fry the chicken or use leftovers as well.

meritaten

dont use raw chicken in a pie - you cannot tell how long it takes to cook and partly cooked chicken can be dangerous!
garlic mushroom and chicken pie sound delish! would you do it in a gravy or white sauce? either sounds nice!

Mrs_Chip

I agree Freyasmum - I slice and cook mushrooms with a tiny bit of water to get them going, put a lid on and let the liquid come out and then take the lid off and cook till the liquid has virtually gone - you only need to bung a small bit of butter in at this point for delicious fried mushrooms, and they are much less calorific than cooking in fat from the start. The taste is wonderful as all the flavour is concentrated.

scheming_gypsy

meritaten wrote: »

dont use raw chicken in a pie - you cannot tell how long it takes to cook and partly cooked chicken can be dangerous!
garlic mushroom and chicken pie sound delish! would you do it in a gravy or white sauce? either sounds nice!

I always cheat and use a tin of cream of chicken or cream of mushroom soup.

freyasmum

Mrs_Chip wrote: »

I agree Freyasmum - I slice and cook mushrooms with a tiny bit of water to get them going, put a lid on and let the liquid come out and then take the lid off and cook till the liquid has virtually gone - you only need to bung a small bit of butter in at this point for delicious fried mushrooms, and they are much less calorific than cooking in fat from the start. The taste is wonderful as all the flavour is concentrated.

I also chop them up very, very small, cook in the way described above and (once cooled a bit) add them into a basic custard with some chopped fresh thyme and pour into a pastry case. It makes the most delicious quiche/tart which can be served either hot or cold.

As for the sauce, I'd use either a basic white sauce or a veloute (with a splash of cream if you've got it to hand) with some tarragon (for a normal chicken and mushroom pie, btw - not with the garlic mushrooms).

McKneff

Sorry and thanks for all the posts, the tin that I have is creamed garlic mushrooms with some small slices of mushroom in it so it would be in its own sauce rather than me making one.

Some brilliant ideas though, if I like it that much, I'll be buying some more and trying all the ideas.

meritaten

ahhh got ya Mckneff! I know the one you mean! just add some cooked chicken to the tin of mushies and you have - an excellent pie filling - and also a lovely 'volleyvont' filling! I use the 'non garlic' version and it makes lovely chicken pies, vol au vents and I also make little 'tarts' for parties out of it! very retro, but people love them!
Forgot to say - add the cooked chicken and leave in the fridge for a while before filling your pie or whatever - the chicken then soaks up some of the sauce and it thickens nicely!