Chicken Mushroom Pie

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A homemade chicken pie with chunks of chicken in a creamy, rich mushroom sauce is still one of the most comforting mid-week meal on a cold winter's night.  I am using a ready-made shortcrust pastry for quickness and you will have a hearty and delicious pie to enjoy without too much effort.


Prep time 15 mins  Cooking time 40 mins

INGREDIENTS:

350g mini chicken fillets, cut into thirds

250g chestnut mushrooms, sliced

7-8 spring onions, sliced about 2" diagonally

1 heaped Tbsp all-purpose flour

30g knob of butter

2 tsp dried thyme

lashings of ground black pepper

1 Tbsp English mustard powder, dissolved in 15mls of water

2-3 Tbsp creme fraiche

1/4 tsp grated nutmeg

150ml chicken or vegetable stock

1 packet of shop-bought shortcrust pastry (may require 2 packets if making a pie bigger than 7")

Salt, season to taste


METHOD:

1) Pan-fry the chicken with a little oil until almost cooked, then add the mushrooms and spring onions - cook for another 2 minutes until they have soften;

2) Add all the other ingredients, except the salt.  Stir for 1-2 minutes on high heat until the stock has started to reduce, then season with salt to taste;

3) Remove from the heat and leave aside to cool;

4) Gently roll out the pastry on a flat surface. Using the base of the removable tart tin as a guide, cut out the size to line the bottom of the tin;

5) Cut out 2 x 3-3.5cm width strips of pastry to line the sides of the tin. Trim off the excess and leave to chill in the fridge for 15 minutes before baking in a pre-heated oven at 200 degrees C for 10 minutes.  As I am using a perforated tart tin, using baking beans is not required;

6) Meanwhile, prepare the top of the pie by cutting out 2-2.5cm strips to make a lattice top;

7) After 10 minutes, remove the pastry and leave to stand for 5 minutes before adding the chicken filling;

8) Transfer the lattice top to the pastry, trim off the excess, crimp the sides, then brush with egg yolk or milk to glaze;

9) Bake in the oven at 200 degrees C for 20-25 minutes. Leave to cool for 10 minutes before serving.





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