Easy Chicken, Vegetable and Mushroom Pub Pies

Although the calendar indicates that Fall is nearly upon us, it hardly feels that way. The nights have been pleasant, leaving me to ache for Autumn suppers with crisp fall weather. Hardy stews, pot pies, the stuff that warms the body and the soul. Finally, in frustration and longing, I decided to adapt my Steak and Ale Pub Pies this time made with canned chicken. While I believe the recipe would be wonderful – if not better – with “real” cubed chicken, for time and convenience sake, I used canned chicken. The end result was a delicious pub pie that could easily be whipped up on a busy week night. This recipe will easily feed six hungry adults. Served with a simple salad and a crisp hard apple cider, it made for a wonderful supper perfect for fall.

Let’s talk meat pies for a moment, shall we? Pub pies are meat pot pies that were once popular among pub goers. While no longer a hit with the pub crowd of England, meat pies are still delicious. When we think of chicken pot pies, we tend to think American simply because there was a Presidential campaign that actually promoted the promise of Chicken Pot Pies in every American home during lean times. Pub Pies, Pot Pies, the origins of meat-filled pies can be traced back to Greece and the Roman Empire. The Greeks cooked meats with a mixture of other savory ingredients in an open pastry shell. The Romans took this concept, added the top crust and gave us Pot Pie. By the 19th century, Americans were enamored by a pie that was made with robins. Yeah, I don’t know about you, but I’m glad we use Chickens instead.

Oh, and check out the sauce for this pie – I just realized it’s a chicken Velouté Sauce. 

Easy Chicken and Mushroom Pub Pies
1 package frozen puff pastry sheet, defrosted
1 egg white thinned with a little water for wash
2 (12.5 oz each) Large Cans White Chicken Meat, drained
1 Cup Baby Carrots, sliced
1 small onion, finely chopped
6 ounces mushrooms, sliced
2 tablespoons butter + more to saute vegetables
2 tablespoons all-purpose flour
2 Cups Chicken Stock or Broth
1 Can Le Sure Sweet Young Peas
2 teaspoons crushed dried thyme
6 Ramekins,about 3 inches round

Heat oven to 450 degrees.

On a lightly floured surface, roll out pastry to remove folds and make smooth. Place ramekins up side down on pastry and give a gentle twist to mark size of circle necessary. Using a sharp knife, cut circles from pastry. Set aside.

In a skillet, melt 2 tablespoons of butter over medium heat. Sprinkle flour over butter and continue to cook until a nice golden roux is created, about 3 to 5 minutes. Add chicken broth or stock, and continue to cook until a nice gravy is formed. Set aside until ready to use.

In a heavy skillet over medium heat, saute carrots in a little butter until just tender, about 10 minutes. Add chopped onions and continue to cook about 5 minutes longer. Flake chicken and add to pan along with mushrooms and saute until warmed through, about 5 minutes.warm chicken, mushrooms, and onion for about 5 minutes. Stir in peas and cook about 3 minutes longer. Remove from heat, pour gravy over chicken mixture, sprinkle mixture with thyme stir to blend.

Place ramekins on a baking sheet to prevent spillage. Spoon filling into ramekins. Place pastry over filling. Use any remaining pastry to decorate circles. Use egg wash to adhere decorations and give pastry a nice golden color when baked.

Bake pub pies in oven until pastry is puffed and golden brown, about 15-20 minutes.

Carefully remove pies from baking sheet. Place ramekins on plates for ease of serving. Let cool about 10 minutes and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen