Friday, 25 March 2011

Chicken and mushroom pie

This has become one of my favourite dinners lately, it's such an easy pie to make but the results are great. I make this as one big pie but there's no reason why it couldn't be made into four individual pies.

What you'll need

  • One roasted chicken - I buy the pre roasted ones from the supermarket
  • One tablespoon of butter
  • Two bunches of spring onions, finely chopped
  • 150g chesnut mushrooms*
  • One tablespoon of flour
  • 250ml milk
  • 142ml double cream
  • One tablespoon of tarragon**
  • 500g pack of puff pastry
  • One egg, beaten

Making the pie

Pre heat the oven to 220C/200C fan/Gas 7.

Tear flesh from the chicken, I tear it up in rough bits to give it a rustic look but if you want to cut it using a knife feel free. Use the meat from all over the bird so not to be wasteful.

Heat butter in a large pan.

Add spring onions and cook until they are soft.

Add mushrooms and cook for five minutes.

Stir in the flour and cook for another minute.

Gradually add milk whilst stiring.

Add the cream and simmer until the mixture thickens.

Stir in chicken and tarragon.

Pour the mixture into a pie dish.

Roll out pastry to fit the dish, make sure the pastry is the thickness of 20p. Place on top of the pie and do as much fanciness with the pastry as you want.

Brush the pastry with the beaten egg.

Bake for 15-20 minutes until the pastry is golden.

* Oyster mushrooms go well in this pie too, as would button mushrooms. I use just chestnut mushrooms as I have a fussy husband.

** Feel free to use fresh tarragon if you can find it (I never can), increase or decrease the amount as you want. I know some people find the flavour quite powerful so maybe go easy with it if this is your first time eating it.

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