Choux chicken and mushroom pie

Choux chicken and mushroom pie

A chicken and mushroom pie with a difference.

How to make choux dough

Recipe by Christine Capendale

Photograph and styling by Hein van Tonder

Choux chicken and mushroom pie

Serves: 6
Total Time: 1 hr 30 mins

Ingredients

  • 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

Instructions

1

Preheat the oven to 200°C. Grease a large, oval ovenproof pie dish. Set aside until needed.

2

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.

3

Add the mushrooms to the still-warm saucepan and sauté until soft, about10 minutes. Season to taste, then add to the leeks.

4

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.

5

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.

6

Add the Dijon mustard, flat-leaf parsley, thyme/chives and ½ the Cheddar/Gruyère. Mix until well combined, then set aside until completely cooled.

7

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.

8

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.

9

Serve the pie warm, garnished with the fresh herbs.

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