You all know by now how much I love a good pie. And after the success of my steak pie, I decided to go for a chicken and mushroom filling, with a creamy white wine sauce. And it was delicious!
Pies are definitely becoming a more frequent dinner in my household at the moment. They’re relatively easy to make, they’re cheap to make and they last a few days since there’s just two of us eating them.
I apologies in advance of these photos. Devastatingly, my camera has broken – so I’m stuck taking pictures from my phone.
- 2 tbsp vegetable oil
- 4 chicken breasts, chopped.
- 1 large onions, roughly chopped
- 4 tbsp plain flour
- 100ml double cream
- 100ml chicken stock
- bay leaf
- 200g mushrooms , chopped
- 500g block puff pastry
- sprig of thyme
- glug of white wine
- Start by browning the chicken pieces in the oil. Add the onions, then cook on a low heat for 5 mins until coloured. Add the mushrooms, sizzle for 1 min more. Pour over the wine and reduce for a minute before adding the stock and cream. Season and add the thyme and reduce until the sauce is thick.
- Heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour. Cut a third off the pastry and set aside. Roll out the pastry to a thick-ish round that will easily line the pie dish with an overhang, then line the tin. Add the filling to the dish using a slotted spoon so some sauce is left, as you don’t want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
- Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with egg yolk, then cover with the pastry lid. Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray, then bake for 40 mins until golden.