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Forager's Chicken & Wild Mushroom Pie


1 hour 45 mins

Nutty and rich foraged chanterelle mushrooms make this chicken pie truly special.

8 Farmdrop products in this recipe


Here’s how you do it

  1. Start by rehydrating the dried chanterelles. Pour boiling water over the mushrooms and leave for an hour or two to soften.
  2. To make the pastry, pour 325g flour and half a tsp salt into a food processor. Add the butter cubes and pulse to a breadcrumb texture. Next add half the beaten egg and continue to pulse. Add cold water, a tsp at a time, until the pastry just about comes together to form a ball.
  3. Bring the pastry together into a hockey puck shape using your hands then wrap in clingfilm and leave in the fridge for 30 minutes to relax.
  4. Meanwhile, make the filling. Dust the chicken pieces in the remaining 40g flour. Warm 2 tbsp oil in a deep frying pan and cook the chicken on a medium/ high until brown on both sides (they don't have to be cooked all the way through). Remove the chicken from the pan using a slotted spoon and set aside. Add the onion and marjoram leaves to the pan. Cook on a medium heat for around 5 minutes until the onion is translucent.
  5. Next add the garlic and cook for 30 seconds then return the chicken pieces to the pan. Pour in the white wine and let it bubble (if not using wine, add the same quantity of milk). Drain the rehydrated chanterelles and add to the pan. Strain the soaking liquid through a sieve to remove any grit then add this to the pan too.
  6. Add the creme fraiche and seasoning and give the pie filling a really good stir, then remove from the heat and allow to cool.
  7. Preheat the oven to 180°C. Remove the pastry from the fridge and allow to come to room temperature for around 15 minutes.
  8. Lightly flour your work surface and roll the pastry into a sheet just a little wider than the pie dish. Pour the pie filling into a pie dish then carefully lay over the pastry sheet. Cut a small hole into the centre of the pie for the steam to escape through when cooking. Trim the edges with a sharp knife and crimp the edges using a fork (if you like you can use the trimmings to cut out decorations for the top of the pie).
  9. Brush the pastry lid all over with the leftover beaten egg. Bake in the oven for 20 minutes until golden brown and serve.


For the pastry

  • 325g plain flour, plus 40g for dusting
  • 125g cold unsalted butter, cubed

For the filling

  • 4 organic chicken thighs, skin removed & chopped into chunks
  • 20g dried chanterelle mushrooms
  • 100ml creme fraiche
  • 1 organic egg
  • 2 organic garlic cloves, crushed
  • 1 organic onion, finely diced

What you'll need

  • 2 tbsp plain oil
  • 2 tsp thyme leaves
  • 125ml white wine, optional
  • Salt and freshly ground black pepper

What’s in this recipe

Haresfield Farm

Organic Eggs (Medium)

1/2 Dozen



Organic Onions - Brown

1 Bag (1.5kg)


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)



Yeo Valley

Organic Unsalted Butter

1 Block (250g)




Dried Chanterelle Mushrooms

1 Bag (20g)