Chicken and mushroom pie
British pie dish
From Wikipedia, the free encyclopedia
Chicken and mushroom pie is a common British pie, ranked as one of the most popular types of savoury pie[1] in Great Britain and often served in fish-and-chip restaurants.[2] The pie is also considered a favourite in Australia, New Zealand and South Africa.[3][4][5] An early reference to the recipe can be found in the 18th-century English cookbook by Hannah Glasse, The Art of Cookery Made Plain and Easy from 1747.[6]
| |
| Type | Savoury pie |
|---|---|
| Place of origin | Great Britain |
| Main ingredients | Shortcrust pastry, chicken, mushrooms, Velouté sauce |
| Variations | Puff pastry |
Ingredients
The pie casing usually has a shortcrust pastry top and base (known as a double-crust), with the filling made up of small pieces of chicken and sliced mushrooms in a creamy velouté sauce.[7] Variations on the theme can use nutmeg or spring onion as part of the creamy filling, while the top pastry crust is sometimes made with Puff pastry.[8][9] Chip shops across the country stock these pies and they also are available to buy in supermarkets.[10]
.jpg){kind=small}
