Thursday, June 5, 2014

Country Chicken and Mushroom Pies (Maggie Beer)

When Joyce from Kitchen Flavours suggested Savoury Pies / Tarts theme for our bake-along with Lena from Frozen wings, I was like... YAY!!!

My son and I love eating pies and tarts that are made with homemade pastries. In regardless of sweet, savoury, short or puff, we are loving them as long as they are buttery pastries. Having this Savoury Pies / Tarts theme in my mind, I have heaps of recipes to choose and was thinking of baking Chicken Pot Pie from the book, The Pioneer Woman Cooks by Ree Drummond or here. Eventually, I didn't want to choose this recipe because the pastry that Ree recommends is made of all shortening - eww!

This Maggie Beer country chicken and mushroom pies recipe that I have choose to bake for this bake-along is an interesting recipe as the pies are made of an egg-less sour cream pastry. Yes that these gourmet-style of pies require time to cook the chicken filling and much effort to make the pastry from scratch and assemble the pies accordingly but the time spent and effort made is definitely worthy. You will see what I mean...



chicken mushroom pies sour cream pastry Maggie Beer
Country Chicken Mushroom Pies made with Sour Cream Pastry
The pastry is made of just these three ingredients...
The filling is made of mushrooms and also these fresh herbs from my garden.
Not forgetting the main ingredient: Chicken, seared and then cooked in chicken stock until tender.
While cooking the chicken, this is how I cooked the mushrooms...
To be extra kind to my hips, I'm using the light cooking cream...
Add herbs, salt and pepper according to taste. Allow filling to cool and then chill...
The pastry is soft and difficult to handle and so make sure that your work surfaces are well-floured.
The smell of baking these pies is sensational. We can't wait to eat these pies!
country chicken mushroom pies Maggie Beer
Yum!
The pastry is beautiful... Buttery and flaky!

Here are the recipes:
(with my modification and notes in blue)

Sour Cream Pastry from Maggie Beer

125 ml sour cream
250 g plain flour
200 g unsalted butter, chilled

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. - I made this by rubbing in the butter into flour by hand.

Add the sour cream and continue to pulse (or to knead by hand) until the dough starts to incorporate into a ball.
 

Wrap the dough in plastic film and refrigerate for 20 mins or more.

Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.

Country Chicken and Mushroom Pies from Maggie Beer

Makes 6 (or 8 small 10 cm pies)

6 chicken marylands, skin on
(I used 4 skinless, boneless chicken thigh fillets, cut into large cubes)
To taste salt flakes
To taste freshly ground black pepper
3 tbsp extra virgin olive oil
1 7/8 cup chicken stock (I used only 250ml of the salt reduced one)
50g unsalted butter softened (reduced to 30g)
7 large mushrooms chopped (I used 11 button mushrooms, cut into quarters)
1/4 cup unbleached plain flour (I used 35g)
200 ml cream (I used the light cooking ones with 18% fat)
2 tbsp flat leaf parsley chopped
2 tbsp oregano chopped
2 tbsp thyme chopped

Egg wash
1 egg (I used egg yolk only)
1/4 cup milk (I used only 2 tbsp)

one batch of sour cream pastry

Preheat the oven to 200°C. 
Season the chicken with sea salt and pepper.

Butter a 24 cm x 18 cm baking dish. Place the seasoned chicken into the baking dish, drizzle with olive oil, and put into the oven to roast for 20 mins.

Remove from the oven and allow to rest for 15 mins, loosely covered with foil.


Instead of roasting the chicken in the oven, I have seared the cubed chicken in batches in a large pan, heated with 2 tbsp of olive oil. When all the chicken are browned, they were returned into the cooking pan. Add 100ml of stock and cook the chicken with low heat and covered for 40 mins or until tender.


Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.

Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of olive oil to inhibit burning. Add the mushrooms and fry for 4 to 5 mins. Sprinkle the flour over the mushrooms and cook for a further couple of minutes.

Gradually stir in 150ml of hot stock, then the cream. Simmer gently until the mixture has thickened.


Remove the meat from the marylands and chop in to 1 cm pieces (I didn't have to do that), then fold through the chicken (including the stock) with the herbs into the mushroom mixture. Season to taste. Refrigerate until chilled.

Make the pastry and once chilled, roll to 3 mm thick and cut to line greased pie dishes / and lightly floured ramekins, leaving a ‘lip’ over the edge.

Cut out six (or 8) smaller rounds – these are the pie lids.

Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.

Increase the oven temperature to 220°C or 200°C fan forced.

Place the pies onto a flat baking tray then place the pies into the oven and bake for 20 mins. Reduce oven to 180°C or 160°C fan forced and bake for a further 5-10 mins until golden brown.

Remove from the oven and serve.

Happy Baking
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Please note that the linky tool for bake-along is no longer available.

55 comments:

  1. This is the first time I see fresh oregano ^_^
    I like your pie (the last photo), I could imagine the moment when you bite the pie, the creamy mushroom chicken flow into the mouth...

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  2. Hi Zoe , Boy , this dish looks great and the ingredients , I can taste them now . Thanks for sharing :)

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  3. This looks so heart-warming, Zoe. Love it! ^.^

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  4. Hi Zoe,
    Delicious looking pie! The pastry sounds good with sour cream. And I like the filling, could eat it over pasta too! LOL!
    We are a bunch of pie lovers! I had only half a slice, the family finished the rest! :)

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  5. Oh...I just repeated watching MasterChef Season 3 and Maggie Beer was on one of the episode. I came across this Sour Cream pastry from Blly Law's site. I was thinking of trying to try out this pastry as I have never uses sour cream as the ingredient in pastry before. Your pies indeed makes me salivating....i love PIES!!!

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  6. Hi! Pies are always my favourite! This looks so tempting and irresistable :)) I will definitely give it a try. Any idea whether I can subsitute sour cream with yoghurt for the crust?

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    Replies
    1. Hi Michelle,

      Sour cream has a higher fat content than most yogurts even including Greek yogurt and I'm not sure if the substitution will work due to the difference in their fat contents.

      Zoe

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    2. Thanks, I have learnt something :)

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  7. Looks so creamy and yummy, how I wish can have a mouth on it :)

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  8. these looks so absolutely gorgeous.. i cannot remember the last i had chicken pie... this is building up my appetite now

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  9. Wow! your pies certainly looks tempting! oozing with sauce! Delicious to mop up with the crust...yum! But I am very lazy when it comes to pastry making, a store bought one would have to do:P

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  10. Hi Zoe,I like Chicken Pie very deeply,but when thinking to make the dough...i give up
    lazy...lazy..hehe

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  11. Interested to join this blog hop too. But I haven't done any pies before. Hope I will manage to make edible pies. :P

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  12. Hi Zoe! I just came over from Lena's. Wow, wow, I love pies and yours is with a yummy buttery crust. Love it that you baked them in individual ramekins.

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  13. What a gorgeous looking pie! I like you made everything from scratch.

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  14. Hi Zoe, Your chicken pies look very delicious. I've been reading pastry ingredients twice as I didn't know that sour cream can be used. Thanks for sharing :)

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  15. It's like little pot pies!!! Looks yummy.

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  16. Hi Zoe, yeah pies and tarts are our favourites. Your baked chicken pies are simply delicious! I've tried pie pastry using yogurt before. Will try out with sour cream. Thanks for sharing.

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  17. Yummy pies with really great filling! I think I would finish probably 4 at once :D

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  18. This cute looks chicken pie is just torturing me.

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  19. Beautiful pies! The pastry looks perfectly flakey and the filling sounds delicious with all of those fresh herbs included.

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  20. Oh, love these chicken & mushroom pies very much! Zoe, looks like you have grown a big varieties of herbs in your house! Today I had also trimmed off some thymes for my roast chicken.

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  21. Flaky crust with creamy filling, looks really delicious!

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  22. these pies look too tempting....

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  23. Hi Zoe, No other way to go than an all butter crusts. Mmm, yours looks so flaky and good with that yummy filling. I haven't had a chicken pie in ages, I'm going to have to try one soon. Although that zucchini slice sounds perfect for summer. Hope you have a great week.
    -Gina-

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  24. My goodness! Your pies look amazing. The creamy filling and beautiful golden pastry... oh, major YUM!

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  25. "pie for dinner" is always a big hit here

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  26. hmm..that's indeed interesting to know abt sour cream to make the pastry. Now it reminds me of the icing you made using sour cream too. btw, dont worry too much on the fats yaa, you are already very slim :D

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  27. Zoe, my hubby would love these li'l sweeties. Is it safe to say that Maggie Beer is the Martha Stewart of Oz? We visited her "farm" while in Barossa years ago. It was a sweet place.

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  28. How Zoe! These look absolutely sensational! I'd not be able to stop at one just by how delicious they look!

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  29. What gorgeous little pies - so scrumptious!!!
    Mary

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  30. I am drooling just looking at your delicious mouth-watering pies, also reminds me that I haven't made it for so long.... ;)

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  31. Hi Zoe!
    Oh my word what gorgeous savory pies! Just thinking about what I've been missing makes me {sigh} :) Thank you so much for sharing Zoe...

    P.S. Yes, I have returned from my visit but, I won't be posting 'til Sunday:)

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  32. Oh Zoe, these are amazing, so cute and yummy looking pies!

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  33. This look sooo delicious! I must find the time to make something like this after I make a quiche! I love the idea of the small personal size pies! And I was so pleasantly surprised to see that you made your own pastry! That's awesome! YUM!

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  34. So nice ... i like mushroom dish too much.

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  35. I love love love Maggie Beer. If you ever wanna do a CLAS and feature her, I wanna host!! Love your pies. In fact, I am a bit looney about pies right now. Shall try this soon!

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  36. I can imagine those creamy chicken oozing out of the pie with each bite!

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  37. Oh...Lovely savoury pies! Wish to give this a try :)

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  38. I was shocked to realize how many calories are in chicken pot pie...just the kind you buy in the store. The little Marie Callendars ones. We ordered some from Schwann's a few years ago and they were delicious--but even MORE calories and smaller. I couldn't figure it out, but it has to be the shortening factor. The shell must be outrageously fattening because broth, chicken and vegetables aren't!

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  39. Yum, I am a big fan of chicken pies and yours look incredible! I love that you made them in the mini ramekins - they look adorable!

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  40. Zoe, I like chicken pie, these looks very tempting.

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  41. Zoe..i love yr chicken pie..they are so adorable!!!!

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  42. Love the chicken and mushroom together!

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  43. Your pies looks great and yummy. Will DeFiNaTeLy keep this recipe. Thanks

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  44. Howdy Zoe! Oh wow...you're making me drool.... like never before. Gosh, wish I can have one too. The photo looks so scrumptious.lol. haha....
    Enjoy & have a fabulous day.
    Blessings, Kristy

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  45. One of my favorite pies, thanks for sharing...

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  46. mmm this sounds really yummy. Thanks for sharing this, looks simple to make as well.


    Simon

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  47. Hi, my pastry did not turn out well, when you say refrigerate for 20 mins, does it goes into the freezer or just cold area?

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    1. Hi,

      If you place the pastry in the freezer, it might be too hard to handle. Try chilling it a little longer in the refrigeration compartment (4 deg) until it is firm enough to handle. Try not to over-handle your pastry too because over-handling will make it less flaky too.

      Zoe

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  48. Hi Zoe,

    Can I prepare the dough 1 or 2 days in advance? For the chicken and mushroom, must it be chilled or just cool?

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    Replies
    1. Hi Elaine,

      Yes that you can prepare the dough in advance and store it in a fridge for 1-2 days. Yes that you need to chill the filling too.

      Cheers!

      Zoe

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  49. Hello,
    After seeing it on TV ch8 I myself try it and it was really good. Myself and kids love it. Thank you

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