Victoria's Chicken and Mushroom Pie
Posted on March 09 2017
I love creating simple and delicious British grub that makes you feel right at home. For me recipes need to be easy to follow, use readily available ingredients. This pie will leave your friends and family feeling totally satisfied and warm inside… (you may even need to unbutton the top button of your jeans!).
This easy chicken and mushroom pie recipe is simple and tastes delicious. Perfect served with greens and mash... a real winter warmer.
1 tbsp olive oil
8 skinless boneless chicken thighs
6 rashers smoked streaky bacon
150g/5½oz button mushrooms, halved
2tbsp chopped fresh thyme
1 onion, finely chopped
2 tbsp plain flour,
400ml chicken stock
250g packet ready-rolled puff pastry
1 egg, beaten
salt and black pepper to taste
Optional tsp of English mustard
1.Heat the oil in a large, non-stick frying pan. Season the chicken and fry for 6-8 mins until golden brown, turning occasionally. Remove the chicken onto a plate.
2. Tip the bacon into the pan and fry for 5 mins until crispy. Add the onion, mushrooms and thyme, and cook for further 3 mins until the onions start to colour.
3. Stir in the flour and cook, stirring, for a further 3 mins. With the pan off the heat, gradually stir in the mustard and stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins.
4. Spoon into a large oven proof pie or baking dish with a lip and leave to cool. Heat the oven to 220C/fan 200C/gas mark 7.
5. Cut a long strip of pastry, the length of dish circumference and fix to the lip of the pie dish using a little egg. Brush with egg and top the dish with the pastry, gently press the edges and trim. Brush the top lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Serve with mash potato and green beans...delicious.
If you're looking for great gift ideas for all those pie lovers out there check out our English Dinner collection.