Chicken And Shiitake Pie With Red Wine And Miso

Name: Chicken And Shiitake Pie With Red Wine And Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pour over crust (can be substituted with any pie crust or pastry of your choice); 1/2 cup flour; 2 eggs; 3 tablespoons olive oil; 1/2 cup regular plain yoghurt; 1/2 teaspoon baking powder; Stuffing; 1 onion, sliced; 3 large leeks, or 4 medium, thinly sliced; 100g bacon, chopped; 2 skinless, boneless chicken breasts, diced into 1cm cubes; 250 grams shiitake mushrooms, sliced thinly; 2 tablespoons light miso; 3 cloves garlic, crushed; 1 teaspoon ground tarragon (blitz your dry tarragon in a spice grinder); 1 tablespoon sugar (omit if using port); 2 tablespoons flour; 1 cup red wine or port; salt and pepper

Servings: persons

Pour over crust (can be substituted with any pie crust or pastry of your choice)
1/2 cup flour
2 eggs
3 tablespoons olive oil
1/2 cup regular plain yoghurt
1/2 teaspoon baking powder
Stuffing
1 onion, sliced
3 large leeks, or 4 medium, thinly sliced
100g bacon, chopped
2 skinless, boneless chicken breasts, diced into 1cm cubes
250 grams shiitake mushrooms, sliced thinly
2 tablespoons light miso
3 cloves garlic, crushed
1 teaspoon ground tarragon (blitz your dry tarragon in a spice grinder)
1 tablespoon sugar (omit if using port)
2 tablespoons flour
1 cup red wine or port
salt and pepper

1
["Preheat the oven to 190C.
2
Fry the onions and leeks with a little olive oil in a heavy oven proof dish over medium high heat for 10 minutes, or until soft but not colouring. Remove from the pan and set aside.", "Turn the heat up to high and fry the bacon and chicken bits for 2 minutes or until just sealed.
3
Turn the fire down to medium, add the mushrooms, and a little water as needed to stop the stuff sticking and burning to the bottom of the pan.
4
Fry for another 2 minutes or until the mushrooms are softening.
5
Add the flour and stir well, fry for another minute to cook. Take care not to burn the flour.
6
Add the red wine and sugar and stir well to deglaze the bottom of the pan.", "Add the miso, tarragon power and garlic, stir well to combine and return the leeks/onions to the pan. Stir well and cook for another couple of minutes, adding a little more stock/water/wine/cream if the sauce is too thick. Taste and season with salt and black pepper at this point, and set aside.", "Mix all the crust ingredients together - it should be fairly pourable, if it's too thick add a little milk or water.
7
If cooking in your frying pan, simply pour over the crust, otherwise decant into whatever utensil you want to bake in and pour the crust over.
8
Bake for 25-35 minutes or so, until the crust is looking golden and delicious."]

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pour over crust (can be substituted with any pie crust or pastry of your choice), 1/2 cup flour, 2 eggs, 3 tablespoons olive oil, and more.

Yes, Chicken And Shiitake Pie With Red Wine And Miso falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!