Burgundy chicken pie

    Burgundy chicken pie

    (5)
    66saves
    1hr25min


    9 people made this

    About this recipe: A real British dish - delicious, easy and different.

    Ingredients
    Serves: 8 

    • 2 onions, chopped
    • 2 teaspoons vegetable oil
    • 4 boneless skinless chicken breasts, cut into cubes
    • 150g button mushrooms, chopped
    • 1 teaspoon dried thyme
    • 2 tablespoons plain flour
    • 250ml white or red Burgundy wine
    • 1 chicken stock cube
    • 180ml water
    • salt and pepper to taste
    • 1 packet puff pastry
    • 1 egg, beaten

    Method
    Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

    1. In a large frying pan, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft. Stir in the thyme and flour, and then add the wine. Dissolve the chicken stock cube in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 litre baking dish, and set aside. Keep any excess sauce separately for gravy.
    2. Preheat the oven to 220 C / Gas 7.
    3. Roll out the puff pastry. Cut a 1cm strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the centre of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
    4. Bake in preheated oven for 45 minutes, or until crisp and golden.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    8

    I have a hard time getting my husband to eat vegetables, but he loved this pie even with all the mushrooms! We will cook this every month! My oven must run hot, but I would only cook it for 30 mins or so, just long enough to brown the crust since everything else is already cooked. I also used 4 oz of mushrooms instead of 6. It was plenty.  -  14 Dec 2005  (Review from Allrecipes US | Canada)

    by
    8

    I tried this because it sounded good, and I had leftover burgundy wine from a beef burgundy recipe I had made over the weekend. Anyway.... I did not like this at all.  -  26 Sep 2005  (Review from Allrecipes US | Canada)

    by
    6

    This was very tasty however there was too much liquid. Next time I will just add a little bit of liquid at a time so I can judge it better. I added a diced carrot to add some more nutritional value. How strong the flavour is will depend on what wine you use.  -  06 Aug 2004  (Review from Allrecipes US | Canada)

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