Chicken and mushroom pie has that amazing culinary ability to comfort and nourish you no matter how you’re feeling. In this recipe, the filling is creamy (as it should be!), with earthy mushrooms and tender chicken. For our pie crust, we use a mixture of ground almonds and coconut flour, with egg and oil to bind it all together. The crust can tend to be a little crumbly, but stick with it and add little splashes of water as required!
How to make:
- Get your oven nice and hot before you start. Set the temperature to 390 degrees Fahrenheit and make sure there’s a rack set in the middle-low part of the oven
- Prepare a 9-inch pie dish by rubbing generously with butter and dusting with flour (don’t worry, you won’t be eating any flour! Just a spec or two at the most)
- Get your pie filling simmering first: slice your skinless chicken breasts into small, even pieces and set aside
- Drizzle the olive oil into a large saute pan or deep-sided frying pan and place over a medium-high heat
- Add the garlic to the hot oil and allow it to soften for about 20 seconds but don’t let it burn
- Add the mushrooms to the pan and stir as they soften for a couple of minutes
- Add the chicken and stir to mingle the chicken and mushrooms together
- Let the chicken cook for a few minutes before pouring in the stock, cream, cornstarch mixture, salt and pepper. Give it a good stir!
- Turn the heat down and allow the chicken mixture to gently simmer as you prepare the pie crust
- Place the ground almonds, coconut flour, egg, olive oil and salt into the bowl of a food processor
- Turn the food processor onto a low speed and allow the mixture to begin to bind together
- Add little splashes of ice water to the dough as it processes until it binds into a reasonably cohesive ball…or a rough bundle at least!
- Turn the dough out onto a board or clean bench and do your best to gather it into a tight ball
- Roll the dough out with a rolling pin as best you can. You need one large piece to line the entire pie dish and a smaller piece for the pie top
- Place the rolled out dough over the prepared pie dish and press it into the corners and up the sides. Honestly, don’t worry if it breaks and you end up having to press individual pieces into the dish, it really doesn’t matter! Just press them all together as best you can
- Place a sheet of baking paper over the pastry base and pour some rice or ceramic blind baking balls over the top. Blind bake the crust in the oven for about 10 minutes, then remove the paper and rice or ceramic balls and bake for another few minutes until just beginning to turn golden
- The filling mixture should be ready by now. It should be thick and the chicken should be cooked through
- Pour the filling over the pre-baked crust and lay the remaining pastry piece over the top, pressing down around the edges to seal it as best you can. Cut a few slashes into the centre of the pie top to let the steam release as it cooks
- Bake the pie in the preheated oven for about 30 minutes or until the top is golden
- Leave to cool slightly before slicing, this will allow the filling to set slightly, which creates an easier, cleaner slice