Chicken and Mushroom Pie

Denise says:

Coming home to a traditional cooked pie is true comfort food and this recipe is one of the best there is. It is a tasty every day family meal which makes perfect use of the left over roast from Friday night or you can use the boiling chicken that from when you made chicken soup. Although boiling chicken is tough and a little tasteless in this recipe, the meat is coated in a delicious sauce and the flesh is transformed and tastes great. As an alternative to peas, add sweet corn if your family prefer. I like to serve it with crispy potatoes and a selection of green vegetables. Preparation Time: 35 minutes Cooking Time: 30 minutes Serves: 6 people

Ingredients:

750g / 1 1 /2 pound cooked chicken – roughly sliced 2 tablespoons olive oil 2 onions – peeled and roughly chopped 750g/ 1 1/2 pound mushrooms eg. Brown cap or button – sliced 2 tablespoon flour 4 cloves garlic – peeled and finely chopped 250ml / 1 cup chicken stock / chicken soup 200g / 1 ¼ cup frozen peas - cooked 60ml/ 1/ 4 cup white wine 3 tablespoons fresh parsley – roughly chopped Sea salt and freshly ground black pepper – to taste 450g / 1 pound puff pastry –if possible use ready rolled 1 egg yolk mixed with 1 teaspoon water – to glaze

Method

1)Pre-heat the oven to 200 C/ 400F / Gas mark 6. 2)Heat the olive oil in a large frying pan. Sauté the onions, garlic and mushrooms until all the juice has been absorbed from the mushrooms. 3)Add the flour and cook for a further 2 minutes. 4)Stir in the chicken stock/ soup, wine, cooked peas and parsley. 5)Put the chicken mixture in a 30 cm/ 12 inch x 22 cm/ 9 inch ovenware oval dish. 6)Roll out the puff pastry on to a lightly floured work surface (if not ready rolled) and trim to an oval about 5cm / 2 inches larger than the pie dish. 7)Cut off a 2.5 cm/ 1 inch strip from all round the oval and press onto the rim of the pie dish. 8)Brush the pastry rim with a little beaten egg, then position the pastry oval on top to make a lid. Press the edges together to seal, then using a sharp knife, knock up the edges. 9)Decorate the top with leaves made from the spare pastry trimmings, if desired. Brush the pastry all over with beaten egg. 10)Bake for 30 minutes or until the pastry is well risen and golden brown. Serve immediately with a selection of seasonal green vegetables.
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