Joe's chicken and mushroom pie

Mon, 14 September 2015

This delicious recipe for chicken and mushroom pie serves four people! 

Ingredients

 

1 tbsp. vegetable oil
3 skinless chicken fillets cut into 1inch dice
8 rashers smoked streaky bacon, cut into large pieces
1 onion, halved and sliced
250g mushrooms cut into quarters
Handful thyme sprigs
2 tbsp. plain flour
400ml chicken stock
200ml milk
500g pack puff pastry, if frozen make sure to defrost
1 egg, beaten

Method

- Heat the oil in a large, non-stick pan. Season the chicken to taste and fry for 3-4 mins , turning occasionally.
- Tip the bacon into the pan. Fry for 3-4 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
- Tip the flour into the pan and cook, stirring, for 1 min.
- With the pan off the heat, gradually stir or whisk in the stock, followed by the milk.
- Bring to the boil, then simmer for 30 mins. Spoon the filling into 4 nice oven proof friendly bowls if making individual portions or a large pie or baking dish (approx. 20 x 30cm) with a lip and leave to cool.
- Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of about 1 inch.
- Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help.
- Gently press the edges with your fingers and trim with a sharp knife. (Apply same method if using individual portions) Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
- Serve with a nice salad

Watch Joe learn how to make a Chicken and Mushroom pie below: