Chicken, Sausage and Mushroom Pie recipe
|Prep time||20 minutes|
|Cook time||35 minutes|
|Total time||55 minutes|
|Meal type||Lunch, Main Dish, Side Dish, Snack|
|Allergy list||Egg, Milk|
|Misc||Freezable, Serve Cold, Serve Hot|
|Description||A delectable family pie with tender chicken, sausage and mushrooms with just a hint of sage. Serve this pie warm with seasonal vegetables and gravy, or at room temperature with salads and pickles. This pie is perfect for packed lunches, picnics as well as making a wonderfully tasty family meal. (Can be frozen in slices)|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1.4oz salted butter
- 16.8oz chicken breast fillets (chopped into small pieces)
- 7oz white mushrooms (wiped clean, and cut into slices)
- 1 large onion (peeled and cut into small dice)
- 12.3oz pork sausages (taken out of their casings)
- 2 medium slices multiseeded wholemeal bread (made into bread crumbs)
- 4 sage leaves (finely chopped)
- 2 sheets ready rolled shortcrust pastry (I used Jus-Rol, or home-made shortcrust pastry)
- 1 egg (beaten with a little milk for the glaze)
Preheat oven to 200ºC (180ºC for fan assisted ovens)/ 400°F / Gas M 6. Place a baking sheet in the oven to heat through.
Melt the butter in a large frying pan or a wok and then add the chicken pieces, cook them over a medium heat until they are seared and light golden brown. Take them out and set to one side.
Add the sliced mushrooms and onions to the pan, and fry them in the buttery chicken juices, adding a little more butter if necessary. Fry them until the onions are soft and the mushrooms are cooked and are not releasing any more juice. Season the mixture with salt and pepper and set to one side.
In a large mixing bowl, add the sausage meat, bread crumbs and sage, mix well with damp hands to amalgamate it all together.
Grease a 23cm/9inch pie dish with a little butter and lay one of the pastry sheets in the pie dish, easing it gently into the dish's sides. Add half of the sausage mixture and gently pat it in the pastry lined pie dish so it is of an even thickness.
Add the cooked chicken pieces in an even layer and then spoon over the mushroom and onion mixture, before adding the rest of the sausage meat.
Place the other pastry sheet over the top, and crimp the edges, and decorate the pie with any left over pastry, before glazing it with the egg and milk mixture. (I used a lattice pastry cutter and made a lattice lid for my pie.)
Place the pie dish on the hot baking sheet in the oven and bake for 30 to 35 minutes. (If the pastry is browning too quickly, place a piece of tinfoil over the top of the pie, removing it just a few minutes before the end of the baking time)
Serve the pie warm with seasonal vegetables and gravy, or at room temperature with salads and pickles. This pie is perfect for packed lunches, picnics as well as making a wonderfully tasty family meal. (Can be frozen in slices)
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