Chicken and wild mushroom pie with carrots and peas

Cheat the pastry with shop-bought shortcrust if you don’t have time to make it yourself, while wild mushrooms up the ante in this chicken and mushroom pie.


For the pastry
  • 175g/6oz plain flour
  • ½ tsp salt
  • 45g/1½oz butter, diced
  • 50g/1¾oz lard, diced
For the pie
  • 1.5kg/3lb 5oz whole chicken
  • 2 onions, finely chopped
  • 1 bay leaf
  • salt and black pepper
  • 1 tbsp olive oil
  • 75g/2½oz unsalted butter
  • 2 tbsp plain flour
  • 350g/12oz wild mushrooms such as chanterelle, ceps, tompette, girolles
  • 150ml/5fl oz white wine
  • 150ml/5fl oz double cream
  • 4 sprigs fresh tarragon, leaves only
  • 1 free-range egg, lightly beaten
For the carrots and peas
  • 75g/2½oz butter
  • 1 tsp caster sugar
  • 1 bunch baby carrots, washed and trimmed
  • 200g/7oz frozen peas

Preparation method

  1. For the shortcrust pastry, put the flour and salt in a large bowl and add the cubes of butter and lard.

  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

  3. For the carrots and peas, heat a frying pan until hot. Add the butter, sugar and five tablespoons of water and cook until the volume of liquid has reduced slightly. Add the carrots and cook for a couple of minutes, then add the peas and continue to cook until they are tender and the liquid has reduced to a glaze.

  4. To serve, remove the pie from the oven and allow to cool slightly before serving with the carrots and peas.

James Martin recipes from Saturday Kitchen

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4

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