A chicken and mushroom pie with a difference.
Recipe by Christine Capendale
Photograph and styling by Hein van Tonder
Choux chicken and mushroom pie
- 30g butter
- 2 leeks, thinly sliced
- salt and freshly ground black pepper, to taste
- 1 x 250g punnet Portabellini mushrooms, sliced
- 2 tbsp olive oil
- 600g skinless chicken breasts, diced
- 40g cake flour
- 150ml chicken stock
- 150ml full-cream milk/fresh cream
- 1 tbsp Dijon mustard
- 15g (¼ cup) chopped fresh flat-leaf parsley + extra, to garnish
- 1 tbsp chopped fresh thyme/chives + extra, to garnish
- 125g strong Cheddar/Gruyère
- 1 x batch choux dough
Preheat the oven to 200°C. Grease a large, oval ovenproof pie dish. Set aside until needed.
Melt the butter in a medium saucepan placed over medium heat. Add the leeks and sauté until golden brown, about 5 minutes. Remove from heat and transfer to a heatproof bowl. Season to taste. Set aside until needed.
Add the mushrooms to the still-warm saucepan and sauté until soft, about10 minutes. Season to taste, then add to the leeks.
Heat the olive oil in the still-warm saucepan, then add the chicken pieces. Fry until they start to brown, 10 – 15 minutes. Season to taste. Add the mushroom and leek mixture to the saucepan with the chicken and cook until heated through.
Remove from heat, then sprinkle the flour over. Mix until everything is coated evenly. Add the chicken stock and milk/cream. Stir until all lumps are removed. Return to the stove and cook over medium heat until the mixture has thickened slightly, 5 – 10 minutes.
Add the Dijon mustard, flat-leaf parsley, thyme/chives and ½ the Cheddar/Gruyère. Mix until well combined, then set aside until completely cooled.
Add the remaining ½ of the cheese to the choux dough and mix until incorporated well. Spoon the cheesy choux dough into a large piping bag fitted with a closed star nozzle.
Fill the pie dish with the chicken mixture. Pipe golf ball-sized dollops of the cheesy choux dough on top. Bake in the preheated oven for 15 minutes. Reduce the heat to 180°C and continue to bake until the choux pastry is golden and crisp, about 15 minutes. Remove from oven.
Serve the pie warm, garnished with the fresh herbs.