Chicken & Mushroom Pie

Ok guys n Gal’s lets get cooking!

First let’s break down what we are going to need:

Filling

2 Large Chicken Breasts
Selection of Mushrooms (Enough to cover your pie dish)
1 Red Onion
50ml Single Cream
2 Garlic Cloves
A Bunch of Thyme
Some Medium Dry White Wine
½ a Cube of Chicken Stock

Pastry

200g Flour
100g Butter
2 Table Spoons Cold Water
Pinch of Salt

First we need to make our pastry. The pastry will need to rest in the fridge for about 30 minutes before we use it. Put the flour through a sieve into a mixing bowl. Add a pinch of salt. Break up the butter and rub it into the flour. When you have finished you should be left with a slightly lumpy powdery mixture. A little trick to know what it is fully mixed is to grab one of the larger clumps and break it up. If it is mostly butter then you need to rub it for a little bit longer. When you are satisfied, add the 2 table spoons of water and mix into dough. You may need to add a little tiny bit more water to bind it all together but I must stress you WON’T need more than a tea spoon extra if any! Wrap you dough in cling film and put in the fridge.

Now for the filling. Finely chop about ¼ of the red onion & crush the garlic, finely slice the mushrooms and chop the chicken into cubes. Lightly dust the chicken with some flour.

Heat the pan and add some olive oil. Fry your chicken, onion and the cloves of garlic in the pan. Once the chicken has browned off all over add the mushrooms, 100ml of chicken stock and a generous splash of white wine. Simmer this for about 5 minutes allowing the wine to reduce down. Finally add some chopped thyme and about 50ml of cream. Mix in and take off the heat.

Preheat your oven to 200c (Gas Mark 6). Dust your worktop with some flower and take your pastry out of the fridge. If you don’t have a rolling pin you can make use of the wine bottle from earlier. Make sure you either drink the wine or re-cork the bottle first, I opted to drink it! Roll out the pastry until it is about 3-4mm thick. Place this on top of the pie dish and gently lower it in. Once the pastry nicely coats the inside of the dish cut the excess off the edge of the bowl. Don’t throw this away as we will be using this for the lid.


Add the Chicken mix to the dish. Roll out the remaining pastry. Place your pie dish on top of the pastry and cut around it. Don’t worry if the lid isn’t big enough to cover right to the edges because you can fold the sides down. Whisk some egg and milk together. Use a teaspoon and put some of the egg mix around the edge of the lid and then fold down the sides. Coat the whole pie with egg to glaze. Put a few holes in the pie lid to allow for steam.

Put your pie in the oven for about 25-30 minutes until the top is golden. Serve with mash, peas, carrots and good old bisto gravy!