James Martin's chicken and wild mushroom pie recipe

Name: James Martin's chicken and wild mushroom pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g (13.2oz) ready-rolled all-butter puff pastry; 1 egg, beaten; 1 x 1.5kg (31b 4oz) chicken; 2 onions, peeled and finely chopped; 1 bay leaf; 1 tbsp olive oil; 75 g (2.6oz) butter; 2 tbsp plain flour; 350 g (12.3oz) wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster); 150 ml (5.3fl oz) white wine; 150 ml (5.3fl oz) double cream; 4 sprigs of tarragon, leaves only; 1 pinch salt and black pepper

Servings: persons

375 g (13.2oz) ready-rolled all-butter puff pastry
1 egg, beaten
1 x 1.5kg (31b 4oz) chicken
2 onions, peeled and finely chopped
1 bay leaf
1 tbsp olive oil
75 g (2.6oz) butter
2 tbsp plain flour
350 g (12.3oz) wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster)
150 ml (5.3fl oz) white wine
150 ml (5.3fl oz) double cream
4 sprigs of tarragon, leaves only
1 pinch salt and black pepper

1
Place the chicken in a large saucepan with half the onions and the bay leaf.
2
Season with a little salt and pepper and cover with water.
3
Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
4
Remove the chicken from the pan and set aside to cool.
5
Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half.
6
Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in a 20x30cm pie dish.
7
Preheat the oven to 220C/gas 7.
8
Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about 5 minutes or until softened, then add the flour.
9
Turn up the heat and then add the mushrooms and cook for a further 3-4 minutes.
10
Strain the stock, then add to the mushrooms and cook for 1 minute.
11
Pour in the win and cream, then bring to the oil, reduce the heat and simmer for 5 minutes.
12
Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
13
Cut out a disc of pastry 2cm (3/4in) wider all round than the pie dish.
14
Brush the edges of the dish with beaten egg and lay the pie dish.
15
Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips.
16
Trim away any excess pastry and brush the top of the pie with the remaining egg.
17
Place on a baking tray and brake for 30-35 minutes or until the pastry is crisp and golden.
18
Remove from the oven and allow to cool slightly before serving with the new potatoes and French beans.

1120

kcal

Calories

112

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 375 g (13.2oz) ready-rolled all-butter puff pastry, 1 egg, beaten, 1 x 1.5kg (31b 4oz) chicken, 2 onions, peeled and finely chopped, and more.

Yes, James Martin's chicken and wild mushroom pie recipe 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!