I made pie for the very first time the other day! It was also the first time I actually had chicken and mushroom pie. Let’s just ignore how amateur-ish the crust looks, I made the puff pastry from scratch and I guess I still have to work on the presentation! But the pie tasted so good I thought it would be selfish not to share the recipe.
– 8 boneless chicken thighs (preferably seasonned. You can also use leftover roast chicken)
– 250g baby button mushrooms, sliced
– Puff pastry (you can make this yourself like I did, or buy it ready made)
– 2 onions
– olive oil
– 1 knob of butter
– 150ml single cream
– 400ml chicken stock
– 1 egg
– 2 tablespoons plain flour
Start by roasting the chicken at 180° for about 15 minutes on each side. As mentioned above, you can use left over roast chicken – just shred it.
Chop up up the onions.
Melt some butter and a drizzle of olive oil, and fry the onions until soft.
Add a tea spoon of thyme, salt and pepper. Keep it on medium heat.
Add the mushrooms and stir gently.
Add the chicken, then the chicken stock.
Let simmer for 2 minutes then add the 2 table spoons of flour. Stir gently.
Pour the single cream.
Bring to the boil and let simmer for 20 minutes, occasionally stirring to make sure it doesn’t stick to the pan.
Prepare the pastry. Roll it until you end up with a thin sheet.
Pour the chicken and mushroom mixture into an oven dish.
Gently place the pastry on top, trimming the excess on the sides. Decorate the crust how you wish. Hopefully better than mine!
Brush the pastry with a little bit of the beaten egg, to glaze.
Get creative with the pastry…
Bake in the oven until the pastry is golden. Usually about 30 minutes.
Enjoy the delicious flavours, and serve with some masb potato, or salad.