Twice baked Chicken Mushroom Pie

Name: How to cook Twice baked Chicken Mushroom Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Gary Waite

Twice baked Chicken Mushroom Pie

Is baked in Baking Parchment Paper and so is baked for longer , because it is a big pie and too bake with some of the Baking Parchment Paper off - and the following day too use scissors too remove the other part of the Baking Parchment Paper in order too crisp the soggy bottom by baking the homemade pie on the other side . The cooking time is based only upon baking the homemade pie

Ingredient

Cooking time :

2 hours

cooked Chicken Breasts

2 punnets

Mushrooms cooked

250 g

Cold cooked homemade Bechemel Sauce

2 tsp.

Salt

600 g

Plain Flour

500 g

block Butter

4 tbsp.

cold water

Cooking instructions

* Step 1

Make the homemade Shortcrust Pastry by placing 600g Plain Flour in a large mixing bowl and then add 2 tsp. Salt. Cube 500g of butter into the salted plain flour and then use your Fingers too form it all into a fine breadcrumb texture, then add the 4 tablespoons of cold water and then use the palm's of your Hands to form it into One large ball. Allow to rest for at least 2 hours

* Step 2

For the cooked chicken there is 2 options - pan fry raw chicken breasts or use cooked chicken from roasted Chickens, depending on the size of the whole chicken is 1 hr 30 min. for the average sized chicken roasted at Gas Mark 5 and for a large whole chicken it takes 2 hours at Gas Mark 5. Pan fried chicken breasts need One minute each side on the highest hob heat and then 10 minutes on each side on the lowest hob heat, shallow fried in Vegetable Oil

* Step 3

Fill a large metal Mixing Bowl with lots of cold tap water. Add 4 tablespoons of Vegetable Oil too a large non-stick Frying Pan. A very quick plunge of each raw mushroom into the cold water and then add the mushroom and other mushrooms to the Frying Pan, gently shallow fry One punnet at a time for 10 minutes each side (no need too take the stalk's off). Allow to get cold

* Step 4

For the Bechemel Sauce add a 250g block of butter too a medium sized saucepan and then melt the butter and then add 4 large heap's of Dessert Spoons of Plain Flour, stir with a Wooden Spoon and then gradually add 1200ml/ 2 large mugs of milk, keep stirring on the highest hob heat for 20 minutes and then a further 20 minutes on the lowest hob heat, do add 2 teaspoons of salt 8 turns of coarse grinds of Sea Salt. Allow to get cold

* Step 5

As for the whole of the homemade Shortcrust Pastry you will not need all of it too make One large pie. I used One quarter, but I could have used half for a thicker rolled out homemade Pastry. Did place Baking Parchment Paper on the Kitchen side and then placed a quarter of the Pastry on top in the middle and then place some more Baking Parchment Paper over the top and then use a Rolling Pin too roll out the Pastry flat about the size of the Baking Tray. Allow to rest for One hour

* Step 6

Add the rolled out Pastry to the Baking Tray with the Baking Parchment Paper underneath and the Baking Parchment Paper on top - take the top layer of Baking Parchment Paper off and then place some cold cooked Bechemel Sauce in the middle and then add some cold cooked mushrooms and then some cold cooked chicken and then use the Baking Parchment Paper underneath too cover Pastry over the sides and middle. Bake completely wrapped in the Baking Parchment Paper

* Step 7

Bake in the oven at Gas Mark 6 for One hour and then peel back the Baking Parchment Paper to the sides by folding the Baking Parchment Paper and then crisp the Pastry on top for 30 minutes - wrap it up with the Baking Parchment Paper again and allow too cool overnight

* Step 8

The following day turn over the cold cooked pie and then use scissors too take out the top of the Baking Parchment Paper and then bake in the oven at Gas Mark 6 for 30 minutes. Does not matter if you can only eat half - the rest can be eaten cold later or reheated in the oven