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Chicken and porcini pie with a polenta crust
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Elevate chicken pie with gourmet porcini mushrooms and a crispy polenta crust.
Ingredients:
  • 10g porcini mushrooms*
  • 60g butter
  • 18.20 gm olive oil
  • 150g pancetta (or bacon), diced
  • 1 onion, chopped
  • 200g Swiss brown mushrooms, quartered
  • 20.00 ml plain flour
  • 100ml chicken style liquid stock
  • 2 tsp chopped fresh thyme
  • 400g cooked chicken meat, chopped (barbecued chicken is fine, but remove the skin)
  • 300ml thickened cream
  • 40.00 ml chopped flat-leaf parsley
  • 500ml (2 cups) milk
  • 150g (1 cup) instant polenta
  • 250.00 ml grated parmesan cheese
  • 1 egg, beaten
Instructions:
  • Infuse the porcini mushrooms in 1/2 cup of boiling water for 15 minutes.
  • In a medium frying pan, melt 30g of butter with oil over medium-low heat. Sauté pancetta and onion until golden, about 5-6 minutes. Add Swiss brown mushrooms and cook for 2 minutes. Stir in flour and cook for another minute. Pour in porcini and soaking liquid, stock, and thyme. Cook for 1-2 minutes. Add chicken and cream, simmer for 1 minute, then season with salt and pepper. Stir in parsley and transfer mixture to a large baking dish to cool.
  • Preheat your oven to 180°C.
  • Simmer milk and 2 cups of water in a clean saucepan until just below boiling. Slowly add polenta while stirring continuously. Cook over medium-low heat for 6-7 minutes until thick enough to allow a spoon to stand upright. Mix in the remaining butter and parmesan, season with salt and pepper, then incorporate the egg. Spread evenly over the chicken mixture using a fork. Bake until golden brown, about 20-25 minutes.

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