Chicken & Mushroom Halloween Pie
Try this fun chicken pot pie recipe for Halloween, getting everyone involved in the cooking. The ultimate spooky season meal!
4 people
55 minutes
20 minutes
Ingredients
- 1 - Carrots diced
- 150 ml Chicken Stock
- 200 ml Cream
- 1 - Egg Wash made of 1 egg yolk
- 1 - Egg Whites whipped
- 1 - Garlic Cloves crushed
- 1 - Onion sliced
- 1 tsp Red Pesto
- 1 pinch Salt and Pepper
- 2 sheets Shortcrust Pastry ready rolled
- 160 g Signature Tastes Mushroom Medley
- 1 tbsp Sunflower Oil
- 400 g SuperValu Chicken Breasts diced
- 1 tin SuperValu Sweet Corn
- 3 sprigs Thyme plus extra, to decorate
- 1 tbsp flour
Method
- Preheat the oven to 165°C.
- Heat a large pan with oil and add in the chicken to brown for 2-3 minutes. Then add in the onion, garlic, carrot and mushrooms. Cook for a further 3 minutes.
- Stir in the flour.
- Cook for 20 seconds then pour in the chicken stock and cream and add the sweet corn, allow the mixture to come to a gentle boil.
- Season with salt and pepper and simmer for 5 minutes until the chicken pieces are cooked through and the mixture thickens a bit.
- Remove from the heat and set aside to cool for about 10 minutes.
- In the meantime, with the first short crust pastry, take a template to fit the diameter of the pie and design the scary Halloween pastry mask with eyes, nose and crooked teeth! You can be as creative as you want or keep it simple if you prefer to keep it safe! Place this pastry on a tray and keep in the fridge to set for 5 minutes or so.
- Then, line the base of a pie dish using the second short crust pastry, trim the edges to fit.
- In a small bowl, combine the egg yolk with a teaspoon of red pesto, and in a second bowl, whipp the egg white. Keep aside until needed.
- Once the chicken mixture has cooled enough, start to build the pie.
- Pour the chicken mixture over the pastry-lined pie dish. Brush the edges with the egg white.
- Add the ‘carved’ pastry topper on the chicken mixture. Seal the edges and brush all around with the egg white to bring a shine to the pastry when baking without colouration. If you prefer more coloration, use the egg yolk combined with the red pesto.
- If desired for extra effect, using a knife, gently slit the edges of both eye sockets and then, gently brush the edges to bring more contrast.
- Sprinkle with some black pepper and salt around the teeth and mouth and add extra sprigs of thyme over the eyes for a bushy look!
- Transfer to the oven and bake for approximately 30-40 minutes until the pastry is cooked through.
- Remove from the oven and enjoy hot or at room temperature within a few hours with a green salad.
