Sundays were made for pies. I hadn’t made one for a while, and we had both chicken and mushrooms to eat, so I thought I throw this together. The results were fantastic and Dan even made the pastry to top off our pies.
When I think of chicken and mushroom pies from my childhood, I think of gooey thick pie fillings full of artificial flavours and additives. I vaguely remember having it at primary school and always leaving it because it was that disgusting. From then, until Sunday I hadn’t touched a chicken and mushroom pie. Can you believe it? As a result of my own culinary skills, I am now converted – I’m already looking forward to making this again.
To make it you’ll need:
- 4 ramekins
- Enough pastry, you can either buy some or make some – if you make some, make sure you leave enough time to rest the dough for an hour before rolling it out
- Handful of chestnut mushrooms
- 1/2 large white onion
- 2 crushed garlic cloves
- 150g chicken breast – diced
- A few pinches or parsley and oregano
- A pinch of cinnamon or nutmeg
- 50g butter
- 2 tbsp flour
- 200ml vegetable stock
- 300ml milk
- In a frying pan, heat some oil and add in your onion and garlic and cook for 2-3 minutes or until you onions start to brown. Place in a mixing bowl to one side.
- In the same pan, heat some more oil and cook your chicken until it’s sealed all the way round. Add in your chopped mushrooms and cook until your chicken begins to slightly brown. Place this in your mixing bowl.
- Melt your 50g butter in a small pan and add in your flour – mixing until you have a rue. Cook this for three minutes before adding in your stock, milk and seasoning. Keep stirring and cook for 7-8 minutes until your sauce thickens.
- Pour this into your mixing bowl and combine well. Spoon into your ramekins leaving 1/2 cm room at the top for your pastry. Pre-heat your oven to 180 degrees at this point.
- Roll out your pastry, and use a fork to press and seal around the sides. Use a very sharp knife to make some slits in the top to let out any steam.
- Cook in the oven for 25-30 minutes – they should be lovely and browned on top.
- Serve with mash, and enjoy!